Quinoa and Asparagus Salad with Mimosa Vinaigrette
- Active time: 40 min
Total time: 40 min
This recipe is part of Gourmet’s Modern Menu for Passover. Click here for the full menu.
- 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
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.
Quinoa and eggs can be cooked up to 1 day ahead. Let cool as directed, then chill in separate containers.
Herbs can be kept between slightly dampened towels in resealable plastic bags, 1 day ahead.
Asparagus and scallion can be cut prepped and kept between slightly dampened towels in resealable plastic bags, 1 day ahead.
Vinaigrette (without eggs) can be made up to 3 hours ahead. Stir in grated egg just before dressing salad.