Ingredients
1 cup uncooked quinoa
12 spears asparagus, tough ends removed, cut into 1-inch pieces
1/2 cup pitted Kalamata olives, thinly sliced
1 large tomato, seeded and cut into 1/2-inch dice
1 teaspoon grated lemon zest
3 tablespoons lemon juice
1 tablespoon olive oil
Salt and ground black pepper, to taste
4 ounces crumbled feta cheese
Preparation
Cook the quinoa according to package directions.
Meanwhile, in a medium saucepan bring 1/2 inch of water to a boil. Add the asparagus and blanch until barely tender, about 3 minutes. Drain the asparagus and rinse under cold running water for 1 minute to cool.
In a large bowl, stir together the cooked quinoa, asparagus, olives, tomato and lemon zest.
In a small bowl, whisk together the lemon juice and olive oil, then pour over the quinoa mixture. Toss to coat. Season with salt and pepper, then serve topped with the feta cheese.
