Quinoa and Asparagus Salad with Mimosa Vinaigrette
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
- A sharp vegetable peeler
Instructions
Quinoa and Asparagus Salad with Mimosa Vinaigrette serves 10 original recipe by Epicurious.
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