Quinoa Salad

I had one of those moments at the Farmers Market where I thought I needed all the herbs.  I keep fantasizing that I'm The Barefoot Contessa and know what to do with ALL the herbs. Okay, so I'm not and don't. So what did I make with these bad boys... a delish quinoa salad. Its incredibly easy although there are a few steps.  You can make fresh quinoa or used left over.  Its more like a cleaning out the refrigerator, I don't want to cook salad. The ingredients can be taken out or added depending on your preference. I can get Beau to eat all the greens in this salad.  One note, use whatever is seasonal.  If you don't have something feel free to add your families favorite veggies. 

Quinoa: 

1 1/2 cups Quinoa

1/2 cup broth (veggie or meat)

2 tablespoon olive oil   

pinch of salt (once cooked) 

Cook according to the package instructions. Set aside and let cool

Prepare your herbs and veggies: 

1 Tablespoon parsley

2 Tablespoons Dill

2 Tablespoons Mint

1 Tablespoons basil 

2 Tablespoons cilantro

4 stalks celery

1 mediums Persian cucumber

1 serene pepper chopped finely

6 asparagus stalks

2 green onions

green part of 1 spring garlic (if you have it, if not don't use)

1 Cup Cashews

Dressing:

3 limes

2 Tablespoons olive oil 

1 teaspoon mustard 

pinch of salt

Preheat oven to 325 degrees.  Make quinoa and cool. Lay the cashews on a tray with parchment paper and bake for 15ish minutes.  Steam the asparagus. 

Chop your other veggies into small pieces and toss into a medium sized bowl with a pinch of salt. Chop the herbs and toss into the bowl.  Toss in the warm quinoa and mix together. 

To make the salad dressing combine olive oil and limes in a small bowl and whisk.  Add in the mustard and salt and mix until combined.

This will make a lot of salad, more than enough for 2 people, so only add cashews to what you will eat right away. 

Notes: You can prepare all of these parts the day before, streaming asparagus, salad dressing, quinoa.