This salad is full of fresh, seasonal flavors and packed with nutrients, making it a healthy and satisfying dish to enjoy during the spring.
1 cup quinoa
2 cups water
1 pound asparagus, trimmed and cut into 1-inch pieces
2 tablespoons olive oil
Salt and pepper
1/4 cup lemon juice
2 tablespoons honey
1/4 cup freshly grated Parmesan cheese
1/4 cup chopped walnuts
2 tablespoons chopped fresh parsley
Rinse the quinoa in a fine-mesh strainer and transfer it to a medium saucepan. Add the water and bring to a boil over high heat. Reduce the heat to low, cover the pan and simmer until the quinoa is tender and the water has been absorbed, about 15– 20 minutes. Meanwhile, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, toss the asparagus with the olive oil, salt and pepper. Arrange the asparagus in a single layer on the prepared baking sheet and roast for 10–15 minutes, or until tender and lightly browned.
In a small bowl, whisk together the lemon juice and honey. Fluff the cooked quinoa with a fork and transfer it to a large bowl. Add the roasted asparagus, lemon juice mixture, Parmesan cheese, walnuts and parsley. Toss to combine. Serve warm or at room temperature.