Dijon Asparagus Quinoa Salad
Slice asparagus into thin rounds, cook asparagus until just crisp tender& let the asparagus cool. Mash the garlic clove with kosher salt on a cutting board until paste-like. Place into a medium bowl and whisk together with vinegar and mustard. Drizzle oil and continue to whisk until emulsified. Mix together cooked quinoa, asparagus, and feta. Chop herbs
roughly and add to salad and toss. Season with salt and pepper to taste.
Herb scissors can be purchased at Amy’s Place.