https://calgaryavansino.com/recipes/green-herb-quinoa-salad-feta/
Ingredients
- 4 asparagus stems (40g), chopped into thumb-sized pieces
- 60g sugar snap peas
- 75g garden peas
- 60g extra fine green beans, cut in half
- handful of cavello nero leaves
- 250g cooked quinoa
- 75g feta, crumbled
- juice of 1 lemon
- 5 sprigs mint (8g), leaves picked and roughly chopped
- 5 sprigs flat-leaf parsley (3g), leaves picked and roughly chopped
- pinch of sea salt
- 5-8 grinds of black pepper
- 2 tbsp extra virgin olive oil
- 4 asparagus stems (1/2 cup), chopped into thumb-sized pieces
- 3/4 cup sugar snap peas
- 1/2 cup garden peas
- 3/4 cup extra fine green beans, cut in half
- handful of cavello nero leaves
- 1 and 1/2 cups cooked quinoa
- 1/2 cup feta, crumbled
- juice of 1 lemon
- 5 sprigs mint (1/2 cup), leaves picked and roughly chopped
- 5 sprigs flat-leaf parsley (1/3 cup), leaves picked and roughly chopped
- pinch of sea salt
- 5-8 grinds of black pepper
- 2 tbsp extra virgin olive oil
Simple greens and quinoa are a staple in our household but this is a dressed up a version that will wow guests or delight your family’s dinner table over and over again.
In a pan of boiling hot water, blanch the asparagus, sugar snap peas, garden peas and extra fine green beans. Remove from pan and add to bowl of cold water to halt cooking process, before draining.
Do the same with the cavello nero. Then, once done, slightly massage the leaves in a bowl to get them to slowly soften and wilt lightly. In relaxing them, this will help them to become more tender. Then chop the leaves into thin slices.
In a large mixing bowl, combine your cooked quinoa, blanched asparagus, sugar snap peas, garden peas, extra fine green beans, cavello nero leaves and crumbled feta. Squeeze lemon juice over the top and add mint and parsley.
Mix together thoroughly. Add salt and pepper to season and 2 tablespoons of extra virgin olive oil to lift the moisture and a golden shine to the salad.
