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.
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
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.