Thursday, May 27, 2010

The asparagus class is tonight

Yes. People will be congregating at New Pioneer Coop in Coralville to discuss Asparagus. I just made my grocery list. And I remembered that last time, I really wanted to make this salad ahead of time to hand to people as they walk in. The eating should begin immediately, I say.

Quinoa Salad with Asparagus

3 cups cooked quinoa (follow package instructions and let quinoa cool)
1 lb very small asparagus spears, chopped into 1/2” pieces, blanched
½ cup dried cranberries
½ cup chopped walnuts
¾ cup crumbled feta cheese

Gently mix ingredients together
Dress with olive oil and balsamic vinegar
Season with salt and pepper

To make the recipe preparation go quicker, stir the chopped asparagus into the cooking quinoa as soon as the quinoa is done and you are ready to remove it from the heat. The asparagus will cook perfectly from the residual heat of the quinoa.

Gluten Free=Happy! And with the exception of one tiny slice of bread, the class is gluten free.

No comments:

Post a Comment

be nice...