Asparagus and Potato Quinoa Salad with Orange Parsley Dressing
Ingredients
| 1 lb red fingerling potatoes | ||
| 1/4 cup slivered almonds | ||
| 1 cup uncooked quiona | ||
| 1 bunch asparagus, tough ends removed | ||
| 1 tbs honey | ||
| 3 tbs fresh orange juice | ||
| kosher salt and black pepper to taste | ||
| 2 tbs extra virgin olive oil | ||
| 1/4 cup fresh parsley, chopped, plus more for garnish | ||
| 4 fresh chives, chopped | ||
| 1 tsp fresh orange zest, for garnish |
- Preheat the oven to 375 degrees.
- Place almonds on a baking sheet and toast for 8-10 minutes or until fragrant and golden brown. Set aside and cool.
- In a large pot, bring 2 cups of water to a boil, add the quiona and reduce heat to medium. Cook for about 15 minutes or until soft.
- Meanwhile bring a pot of salted water to a boil and add the asparagus. Let cook for 1 minute, then remove from water and add the asparagus to an ice bath to cool.
- Remove from heat drain if necessary, then fluff with a fork. Set aside to cook.
- Cut asparagus into 1/2 inch pieces, and add to a large bowl with the quinoa and set aside.
- In a small bowl, whisk honey, orange juice, salt, pepper and oil.
- Pour the dressing over the quinoa and asparagus mixture and gently toss to combine.
- Garnish with parsley, chives and orange zest.
Recipe and photo courtesy of the Idaho Potato Council
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