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Quinoa and Asparagus Salad with Mimosa Vinaigrette

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Introduction

Discover the delightful combination of textures and flavors in our “Quinoa and Asparagus Salad with Mimosa Vinaigrette” recipe. This salad is a perfect blend of nutrients and elegance, offering an exciting twist on traditional dishes.

Tips for this Recipe

  • For the best results, use fresh, high-quality ingredients to bring out their natural flavors.
  • When preparing asparagus, retain some of its crunch by slightly undercooking it in water before finishing cooking it on a pan briefly.
  • The key to the perfect vinaigrette is balancing acidity and sweetness. Taste your dressing and adjust the lemon juice or honey accordingly.

Why You Will Love This Recipe

This Quinoa and Asparagus Salad is not only a feast for your taste buds but also aligns with the health-conscious lifestyle. The nutty quinoa, crisp asparagus, and zesty dressing together create an unforgettable combination that’s both satisfying and light.

Ingredients

  • 2 large eggs
  • 1 1/4 cups (8 ounces) quinoa
  • 2 1/2 cups water
  • Kosher or fine salt to taste
  • 5 scallions, trimmed
  • 1 pound asparagus, tough ends trimmed
  • 4 tablespoons fresh lemon juice
  • 2 teaspoons mild honey
  • 6 tablespoons extra-virgin olive oil
  • 1 cup flat-leaf parsley leaves
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves
  • Freshly ground black pepper to taste
  • A sharp vegetable peeler (for asparagus preparation)

Adviced Equipment

To prepare this salad, you’ll need:

  • Kitchen Knife for cutting vegetables and asparagus
  • Cutting Board to safely cut ingredients
  • Mixing Bowls in large one for mixing salad, smaller ones for washing or portioning veggies if needed
  • Salad Spinner (optional) to dry lettuce and asparagus efficiently
  • Measuring Cups and Spoons for precise measurements of ingredients like olive oil, lemon juice
  • Colander for rinsing quinoa if preferred
  • Strainer or Funnel (optional) to prevent spills when pouring liquids into containers
  • Measuring Spoon specifically for small quantities of ingredients like herbs and seeds
  • Digital Scale (for precise measurement of quinoa, though not strictly necessary with standard kitchen scales or volume measurements)
  • Storage Containers to store the salad leftovers or mix ingredients ahead of time

History of the Recipe

The recipe for “Quinoa and Asparagus Salad with Mimosa Vinaigrette” has its roots in a blend of classic Mediterranean cuisine techniques. Quinoa, often referred to as ‘the mother grain,’ was widely used by the ancient Inca civilization. The incorporation of fresh vegetables like asparagus adds not only vibrant colors but also showcases the evolution of salads from simple cold dishes to sophisticated meal components.

Fun Facts About This Recipe

Did you know? The term ‘mimosa’ comes from the Mimosa genus, which includes a variety of shrubs and trees known for their delicate flowers that resemble petals. Similarly, our vinaigrette dressing mirrors this elegance with its fluffy texture and layered flavors.

This dish’s popularity surged in recent years as people have become more health-conscious and adventurous in their culinary choices. By choosing fresh, nutrient-packed ingredients like quinoa and a mix of greens, this recipe aligns perfectly with modern dietary trends while still paying homage to timeless cooking practices.

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Quinoa and Asparagus Salad with Mimosa Vinaigrette

Quinoa and Asparagus Salad with Mimosa Vinaigrette

amanda

Equipment

  • - Kitchen Knife (for cutting vegetables and asparagus)

  • - Cutting Board (to safely cut ingredients)

  • - Mixing Bowls (large one for mixing salad, smaller ones for washing or portioning veggies if needed)

  • - Salad Spinner (optional, to dry the lettuce and asparagus efficiently)

  • - Measuring Cups and Spoons (for precise measurements of ingredients like olive oil, lemon juice, etc.)

  • - Colander (for rinsing quinoa if preferred)

  • - Strainer or Funnel (optional, to prevent spills when pouring liquids into containers)

  • - Measuring Spoon (specifically for measuring small quantities of ingredients like herbs and seeds)

  • - Digital Scale (for precise measurement of quinoa if needed, though not strictly necessary with standard kitchen scales or volume measurements)

  • - Storage Containers (to store the salad leftovers or to mix ingredients ahead of time)

Ingredients

  • 2 large eggs

  • 1 1/4 cups (8 ounces) quinoa

  • 2 1/2 cups water

  • Kosher or fine salt

  • 5 scallions, trimmed

  • 1 pound asparagus, tough ends trimmed

  • 4 tablespoons fresh lemon juice, or to taste

  • 2 teaspoons mild honey

  • 6 tablespoons extra-virgin olive oil

  • 1 cup flat-leaf parsley leaves

  • 1/2 cup fresh mint leaves

  • 1/2 cup fresh cilantro leaves

  • Freshly ground black pepper

  • A sharp vegetable peeler

Instructions

1

Instruction 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.
2

Instruction 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.
3

Instruction 3

Cut scallions into 2-inch pieces. Halve each piece lengthwise, then slice lengthwise into thin strips (julienne). Transfer to a large bowl.
4

Instruction 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.
5

Instruction 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.
6

Instruction 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.
7

Instruction 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.
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