Quinoa and Asparagus Salad with Mimosa Vinaigrette
A fresh and elegant salad combining fluffy quinoa with shaved asparagus ribbons, dressed in a unique egg-enriched mimosa vinaigrette. Brightened with fresh herbs and finished with a honey-lemon dressing, this dish offers both nutritious ingredients and sophisticated flavors.
Ingredients
- •2 whole large eggs
- •1¼ cups quinoa
- •2½ cups water
- •to taste salt
- •5 whole scallions
- •1 pound asparagus
- •4 tablespoons fresh lemon juice
- •2 teaspoons honey
- •6 tablespoons extra-virgin olive oil
- •1 cup parsley
- •½ cup mint leaves
- •½ cup cilantro leaves
- •to taste black pepper
- •1 piece vegetable peeler
Cooking Instructions
- 1.
Put eggs in a small saucepan and cover with cold water. Bring to a boil, then cover pan, and remove from heat. Let eggs stand, covered, 15 minutes, then drain, and transfer to a bowl of ice water to cool completely. Remove shells and finely grate eggs with a Microplane or the fine holes of box grater into a small bowl. Set aside.
20 min
- 2.
Rinse quinoa well in a large fine-mesh sieve under cold running water. Set sieve over a bowl and let quinoa drain well for at least 5 minutes. Bring 2 1/2 cups water to a boil with 1/2 teaspoon salt (kosher or fine) in a 3-quart saucepan. Add quinoa and simmer, covered, until water is absorbed and quinoa is tender, 16 to 20 minutes. Remove pan from heat and let quinoa stand, covered, 5 minutes. Spoon quinoa onto a large rimmed baking sheet, spreading it in a single layer, and let it cool to room temperature.
30 min
- 3.
Cut scallions into 2-inch pieces. Halve each piece lengthwise, then slice lengthwise into thin strips (julienne). Transfer to a large bowl.
5 min
- 4.
Using vegetable peeler, peel lengthwise strips from asparagus, beginning at bottom end, and add to scallion. Once you can't peel any more slices from a stalk, break off the thick end (reserving it for another use, such as soup) and add the remaining thin strip to bowl with scallions.
10 min
- 5.
Whisk together lemon juice with honey and 3/4 teaspoon kosher (1/2 teaspoon fine) salt until smooth. Add oil in a steady stream, whisking until combined. Taste and adjust seasoning, if desired, then whisk in grated eggs.
5 min
- 6.
Transfer quinoa to another large bowl and toss with herbs and 1/2 cup vinaigrette, or to taste. Toss asparagus with 3 tablespoons vinaigrette and salt and pepper to taste.
5 min
- 7.
Spoon quinoa onto salad plates, and top with a tangle of asparagus and scallion. Serve remaining vinaigrette on the side, or save, chilled, for another salad.
5 min
