Quinoa, Asparagus, and Feta Salad

Ingredients

• 1.5 cups water
• 0.75 cups quinoa
• 0.25 teaspoons salt
• 1 bunch fresh asparagus , trimmed and cut into 1 1/2-inch pieces
• 4 ounces crumbled feta cheese
• 0.33 cups toasted slivered almonds
• 2 greens onions , thinly sliced, or to taste
• 2 tablespoons chopped fresh parsley
• 1 teaspoon chopped fresh thyme
• 1 lemon , zested

Instructions

1. 1

   Pour water into a saucepan and bring to a boil; add quinoa and salt, stir, cover saucepan with a lid, and reduce heat to low. Simmer mixture until quinoa is tender, 10 to 15 minutes. Remove saucepan from heat, let quinoa rest for 5 minutes, and transfer quinoa to a bowl to cool.

2. 2

   Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender but still crisp, 2 to 3 minutes; drain in a colander and immediately immerse asparagus in ice water for several minutes until cold to stop the cooking process. Drain.

3. 3

   Stir asparagus, feta cheese, almonds, green onions, parsley, thyme, and lemon zest into quinoa.

4. 4

   Whisk lemon juice, olive oil, honey, garlic, Dijon mustard, and black pepper together in a bowl until dressing is smooth. Pour dressing over quinoa mixture and stir gently to combine.