2 pounds fresh asparagus, 1 to 1½ inches cut off the bottom
½ cup organic quinoa
1 cup chicken (or vegetable) broth
¼ cup champagne (or white) wine vinegar
Zest of 1 lemon
1 tablespoon garlic, minced
2 tablespoon shallot, chopped
½ teaspoon kosher salt
6 tablespoon extra virgin olive oil
2 tablespoon fresh thyme leaves
1 cup walnut halves, toasted
Kosher salt and fresh ground pepper, to taste
DIRECTIONS
Blanch asparagus: by bringing a large pot of salted water to a boil and add the asparagus. Meanwhile, fill a large bowl with ice water. Cook for about 2 minutes. When done, transfer asparagus to the ice water bath. Once cool to the touch, drain and set aside.
Toast quinoa on a sauté pan over medium heat, until it begins to crackle (about 2 minutes.) Remove from the heat and transfer to a saucepan, adding broth and a pinch of salt. Bring to a boil. Reduce the heat to low and simmer for approximately 12-13 minutes. Remove from the heat and put the lid on and cover for 5-10 minutes. When liquid is absorbed (if there is some remains, drain completely using a fine mesh strainer.) Fluff quinoa with a fork and set aside.
Combine vinegar, lemon zest, garlic, shallot, salt and oil in a small bowl. Whisk until well mixed. Taste, add pepper if needed. Add thyme and walnuts.
Slice asparagus into ¼" diameter rounds, transfer to a large bowl. Add cooked quinoa and vinaigrette. Toss to combine. Salt and pepper to taste.
Recipe by Flavor and Friends at http://flavorandfriends.com/asparagus-and-quinoa-salad/