The recipe for Asparagus and Quinoa Salad hit so many flavor points for me that I HAD to make it. I have been consistently inspired by Jacquelyn. Her blog, So Good and Tasty, is one of my favorites!
It is no secret that I love asparagus. I also know that adding it to a dish will ensure that my family will enjoy it too. I see this as a win-win.
I made this salad early in the week and enjoyed it for lunch for a couple days. It makes a perfect mid-day meal with the protein from the quinoa and egg. The lemon dressing finishes this salad so well.
Asparagus and Quinoa Salad
by Jacquelyn Scoggin
2 large eggs
1 cup dried quinoa, rinsed well
2 cups water
1/2 pound asparagus, cut into 1-inch pieces
1 clove garlic, minced
Juice of one lemon
1/4 cup olive oil
3/4 teaspoon sea salt
1 bunch chives, chopped, about 1/4 cup total
1/2 cup walnuts, toasted and chopped