hopeless, i tell you
I’m afraid this asaragus salad won’t get a fair shake here today. You see, all I really want to talk about is three! day! weekends!, such as the one that lies just ahead of us. Or maybe also holidays that practically require one to fire up the barbecue and drink cold beers in the hot sun. But really, most of all, I just want to shout from the rooftops: I’M GOING TO NAPA THIS WEEKEND!
Because I am and, oh man, am I excited. Honestly, it’s the first thing I think of when I wake up in the morning and the daydreams refuse to abate as my day unfolds. Sun! Wine! Ad Hoc! Those perfect rows of vines! Colorful hot-air balloons floating overhead! A stolen dinner in San Francisco! As you can see, I’m beside myself.
Which makes me worried that I’m too distracted to give this salad its due. So, I’ll just cut to the chase, which will allow me to return to my state of dreaminess and will allow you to proceed directly to the kitchen to make this salad. And, trust me, that’s precisely what you should do—because this is the best thing I’ve made in a long while. It’s so good, in fact, that I’ve made it several times already and, as it holds up well in the fridge, I’ve eaten it over and over again over the past week-and-a-half.
It makes for a hearty lunch or light dinner. It’s equally lovely served warm or chilled. It’s lemony and garlicky and crunchy and substantial and springy and peppery. Plus, it involves a liberal sprinkling of salty, creamy feta—never a bad thing. I’m obsessed. It’s practically the only thing that can snap me out of my wine country-bound haze.
Quinoa Salad with Asparagus, Lemon & Feta
Serves 2 to 4
1 cup quinoa
2 cups water
1/4 teaspoon kosher salt, plus more (to taste) for seasoning the salad
1 pound asparagus, trimmed
3 tablespoons extra virgin olive oil, divided
1 tablespoon shredded parmigiano-reggiano
fresh cracked black pepper
1 large garlic clove, peeled and left whole
1 tablespoon dijon mustard
1 lemon, juiced
1/2 cup slivered or sliced almonds, toasted
1/4 cup crumbled feta
Preheat the oven to 425 degrees.
Combine the quinoa, water and 1/4 teaspoon salt in a medium size pot, bring to a boil, reduce heat and cook (covered) for about 20 minutes, until the water is absorbed. Set aside.
While the quinoa cooks, spread the asparagus on a sheet pan lined with parchment paper. Drizzle 1 tablespoon oil, the shredded parmigiano, salt and pepper over the asparagus; toss to coat the spears evenly and spread the spears into one even layer. Place the garlic clove on top of the spears and roast for 10 to 15 minutes, until the asparagus is blistered in spots, but retains a bite. Allow the spears to cool slightly and slice into one-inch pieces. Mince the garlic.
While the asparagus roasts, whisk together the mustard and lemon juice in the bottom of a large bowl. Whisk in the remaining oil. Season with salt and pepper.
In the large bowl holding the vinaigrette, add the cooked quinoa, sliced asparagus, minced garlic and toasted almonds. Toss to distribute the vinaigrette throughout the quinoa. Taste for seasoning and add salt and/or pepper as needed. Transfer to a serving platter and top with the crumbled feta.
Serve warm, at room temperature or chilled.
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Wow, have a ridiculously good time in California. Way to seize the three-day weekend! I was recently in Los Angeles, but Napa is a whole different incredible ballgame.
Hope the asparagus tides you over till the weekend.
I’m so envious! I would love to go to Napa. I’d have to drag my husband. Have a great time!
Oh god, my four favorite words are in the title of this recipe…why have I never thought to put them all together before??? Smart woman. You’ve earned Napa.
I am quite jealous of your trip to Napa! Although I’m heading to Philly to go wedding dress shopping with both sets of Moms (mine and future-MIL) which should also be very sweet.
Can’t wait to see your pictures and your eats from your trip.
The salad looks sooooo good. Just FYI I live in N. Cal ( Santa Cruz) and right now it is raining… with the plan to have it rain off and on until Thursday. I hope for you and for all of us that it drys up for the long weekend and you have blast in Napa. Wine Co is so pretty and such good food and drink. Enjoy the sun ( hopfully) and food.
Love the blog and your posts. I am really looking forward to trying out the salad:)
The asparagus salad looks wonderful! You will LOVE Zuni cafe – have the $40 chicken – it is their signature dish and you will adore every bite. (I have a review on my site, if you want a sneak peak). I live in the Bay Area and if you want any recommendations on wineries, I am happy to help. The weather has been rainy here, which is unusual for this time of year – the good news is the weekend looks good. I really enjoy your blog – great job and have a wonderful time!
My parents went to Ad Hoc in March and had a great experience. Also, they bought us the book “Ad Hoc at Home” which is a beautiful book and a wonderful resource.
Thanks for the salad recipe – it looks great! I tried the blueberry muffins recently and they were outstanding!
Oh joy! I have been in need of a new quinoa dish as it is a staple in my weekday menu. Have a fabulous trip! I remember the fun post you had after your trip out here last year.
OK, so I know what I am having for dinner tonight, that sounds amazing and I don’t even care that my hubby isn’t keen on asparagus, he can have beans on toast if he decides he doesn’t want this. Maybe this will be the dish to bring him around.
Oh and have a great time this weekend. Lots of photos please
I love quinoa. And your pics are so pretty. Have a fabulous weekend!
Oooh, I love Napa! Have a wonderful time! I just sent this recipe to my Mom and sister. We’re planning our Memorial Day weekend menus and this looks perfect, along with the bean burgers you posted about a few days ago too. Yum!
I’m sad I don’t have any quinoa on hand right now, otherwise I’d be making this immediately! It looks gorgeous and sounds delicious, I’ll give it a go soon!
Enjoy your time in Napa!!
Enjoy my coast! You’ll love it!
jealous! although, Hubs and i are doing a pacific coast highway trip in august, which will include 3 days in napa, so i’ll get my napa fix soon!
have you been before? go to Summers Vineyard (north of napa) and Artesa (most beautiful winery out there… perhaps!). i’m gonna shoot for French Laundry, but if i don’t get reservations, will go to ad hoc in a heartbeat!
oh, and salad looks tasty for sure! have fun
Quinoa salads are one of my current favourites, and anything with cheese and asparagus is okay in my books. Saving this recipe for sure
That’s OK. This salad speaks for itself.
Have a fabulous time!
Had some leftover feta and I can’t wait to try this recipe!!
goodness gracious, this looks sublime. enjoy your weekend!
Made this last night… so delicious and perfect for summer!
[...] also combine it with so many fixings – I have yet to have a bad quinoa experience. I modified this quinoa salad recipe – adding a few variations on the dressing, some olives, and chickpeas for [...]
Awesome recipe. I just made this tonight and served it with salmon burgers. A huge hit, even by my 1-yr-old daughter. That’s a winner. Thanks for the great recipe.
Oh, neat! That looks remarkably like a quinoa salad I recently posted about: recipe here
Love the addition of almond and lemon, though!
You have a gorgeous blog; keep up the hard work!
Just made it; it was delicious! Thanks for the post!
[...] by The Kitchen Sink. #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; [...]
I made this salad for my boyfriend on our third date this summer. He had never even heard of quinoa before. Now he is completely obsessed with this dish. It’s probably half the reason we’re still dating. So thank you.
Anaiah: This comment made my week! : )
[...] from The Kitchen Sink Recipes. Serves [...]
[...] & Image from thekitchensinkrecipes Quinoa Salad with Asparagus, Lemon & [...]
I’ve been making this dish literally twice a week since finding the recipe on pinterest. I can’t stop myself from tasting big spoonfuls as I’m mixing it all together on the way to the table. It’s so refreshing & healthy. The perfect salad!
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