QUINOA AND ASPARAGUS SALAD WITH MIMOSA VINAIGRETTE

Quinoa and Asparagus Salad with Mimosa Vinaigrette image

Provided by Melissa Roberts

Categories Salad Passover Mint Quinoa Asparagus Spring Healthy Cilantro Lemon Juice Green Onion/Scallion Gourmet

Yield Makes 8 to 10 servings

Number Of Ingredients 15

Ingredients

2 large eggs
1 1/4 cups (8 ounces) quinoa
2 1/2 cups water
Kosher or fine salt
5 scallions, trimmed
1 pound asparagus, tough ends trimmed
4 tablespoons fresh lemon juice, or to taste
2 teaspoons mild honey
6 tablespoons extra-virgin olive oil
1 cup flat-leaf parsley leaves
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves
Freshly ground black pepper
Special Equipment
A sharp vegetable peeler

Steps:

Put eggs in a small saucepan and cover with cold water. Bring to a boil, then cover pan, and remove from heat. Let eggs stand, covered, 15 minutes, then drain, and transfer to a bowl of ice water to cool completely. Remove shells and finely grate eggs with a Microplane or the fine holes of box grater into a small bowl. Set aside.
Rinse quinoa well in a large fine-mesh sieve under cold running water. Set sieve over a bowl and let quinoa drain well for at least 5 minutes. Bring 2 1/2 cups water to a boil with 1/2 teaspoon salt (kosher or fine) in a 3-quart saucepan. Add quinoa and simmer, covered, until water is absorbed and quinoa is tender, 16 to 20 minutes. Remove pan from heat and let quinoa stand, covered, 5 minutes. Spoon quinoa onto a large rimmed baking sheet, spreading it in a single layer, and let it cool to room temperature.
Cut scallions into 2-inch pieces. Halve each piece lengthwise, then slice lengthwise into thin strips (julienne). Transfer to a large bowl.
Using vegetable peeler, peel lengthwise strips from asparagus, beginning at bottom end, and add to scallion. Once you can't peel any more slices from a stalk, break off the thick end (reserving it for another use, such as soup) and add the remaining thin strip to bowl with scallions.
Whisk together lemon juice with honey and 3/4 teaspoon kosher (1/2 teaspoon fine) salt until smooth. Add oil in a steady stream, whisking until combined. Taste and adjust seasoning, if desired, then whisk in grated eggs.
Transfer quinoa to another large bowl and toss with herbs and 1/2 cup vinaigrette, or to taste. Toss asparagus with 3 tablespoons vinaigrette and salt and pepper to taste.
Spoon quinoa onto salad plates, and top with a tangle of asparagus and scallion. Serve remaining vinaigrette on the side, or save, chilled, for another salad.