ASPARAGUS AND QUINOA SALAD

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When event planner Glynis Hyslop entertains her maxim is ‘simple, unfussy and fresh’

INGREDIENTS

  • 500g quinoa
  • 650ml water
  • fine salt, to taste
  • 5 spring onions, trimmed
  • 450g thin asparagus, tough ends trimmed
  • 250ml flat-leafed parsley leaves
  • 125ml fresh mint leaves
  • 125ml coriander leaves
  • 125g Danish feta, cubed
  • black pepper, to taste

 

For the vinaigrette

  • 2 large hard-boiled eggs
  • 50ml fresh lemon juice, or to taste 10ml mild honey
  • fine salt and black pepper, to taste
  • 75ml extra virgin olive oil

METHOD

  1. Rinse the quinoa in a large fine sieve under cold running water. Set it over a bowl and let it drain for at least 5 minutes.
  2. Place the water and about 2ml fine salt in a 2-litre saucepan. Bring it to the boil, add the quinoa and simmer, covered, until the water is absorbed and the quinoa is tender, about 16-20 minutes.
  3. Remove the pan from the heat and let the quinoa stand, covered, for 5 minutes. Spoon it onto a large rimmed baking sheet, spreading it in a single layer, and allow it to cool to room temperature.
  4. Cut the spring onions into 3cm pieces and then into thin julienned strips. Place in a large bowl.
  5. Cut the top quarter off each spear of asparagus and add these thin, tender tips to the spring onions. Using a vegetable peeler, peel strips from remaining asparagus stalks, adding them to the other veg. When you can’t peel any more strips from a stalk, break off the thick end (reserving it for another use, such as soup) and add the remaining thin strip to the bowl of spring onions.
  6. To make the vinaigrette: peel the hard-boiled eggs and finely grate them with a Microplane or push them through a fine sieve. Whisk the lemon juice with the honey and about 4ml fine salt until smooth. Add the oil in a steady stream, whisking until combined. Taste and adjust the seasoning, if desired. Whisk in the grated eggs.
  7. Transfer the quinoa to a bowl and toss with the herbs, cheese and most of the vinaigrette. Toss the asparagus and spring onions with the remaining vinaigrette and season with salt and pepper.
  8. To serve: spoon the quinoa onto a serving platter, and top with the asparagus and spring onions.

 

COOK’S TIPS: The quinoa and hard-boiled eggs can be cooked a day ahead. Allow the quinoa to cool as directed, then chill it; allow it to come back to room temperature before serving. The vinaigrette (without the eggs) can be made up to 3 hours ahead; stir in the grated egg just before dressing the salad.

This recipe serves 6-8 people