Quinoa and asparagus salad with mimosa vinaigrette

Delight your taste buds with this vibrant quinoa salad, featuring tender asparagus and a zesty mimosa vinaigrette. Perfect for a light and refreshing meal.

Ingredients:

• 2 large eggs
• 1 1/4 cups (230g) quinoa
• 2 1/2 cups water
• Kosher or fine salt
• 5 scallions, trimmed
• 450g 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. Place eggs into a small saucepan and cover with cold water. Bring the water to a boil, then cover the pan, turn off the heat, and let the eggs sit in the hot water for 15 minutes. After that, drain the water and put the eggs in a bowl of ice water to cool down. Peel the eggs and grate them finely using a Microplane or a fine grater into a small bowl. Set the bowl aside.
2. Thoroughly wash the quinoa in a large fine-mesh sieve under cold running water. Let the quinoa drain in the sieve for at least 5 minutes. In a 3-quart saucepan, bring 2 1/2 cups of water with 1/2 teaspoon of salt (kosher or fine) to a boil. Add the quinoa and simmer with the lid on until the water is absorbed and the quinoa is tender, which takes around 16 to 20 minutes. Remove the saucepan from the heat and allow the quinoa to rest, covered, for 5 minutes. Transfer the quinoa to a large baking sheet with a rim, spreading it out in a single layer to cool to room temperature.
3. Cut the scallions into 2-inch pieces. Slice each piece lengthwise, then cut them into thin strips (julienne). Put them in a large bowl.
4. Using a vegetable peeler, peel strips lengthwise from the asparagus, starting from the bottom, and add them to the scallions. When you cannot peel any more from a stalk, snap off the thick end (keep it for another recipe like soup) and add the remaining thin strip to the bowl with the scallions.
5. Mix lemon juice with honey and 3/4 teaspoon kosher salt (1/2 teaspoon fine salt) until the mixture is smooth. Slowly pour in the oil while whisking until everything is well combined. Taste it and adjust the seasoning if needed, then stir in the grated eggs.
6. Transfer the quinoa to a different large bowl and mix it with herbs and 1/2 cup of the vinaigrette, or to your liking. Coat the asparagus with 3 tablespoons of vinaigrette and season with salt and pepper.
7. Divide the quinoa among salad plates and add a nest of asparagus and scallions on top. Serve the remaining vinaigrette on the side, or refrigerate it for another salad.

Summary:

• Calories: 2128 kcal
• Fat: 108 g
• Protein: 70 g
• Carbs: 235 g
• Potassium: 3868 mg
• Magnesium: 686 mg