Quinoa and Asparagus Salad with Mimosa Vinaigrette
Quinoa and Asparagus Salad with Mimosa Vinaigrette is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Put eggs in a small saucepan and cover with cold water.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPut 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
