1 cup white quinoa
1 tsp cumin seeds
4+2 tbsp olive oil
1 tbsp white miso
1 tbsp fresh lemon juice
1 pound asparagus
1/2 cup roasted red bell peppers, jarred (or roast them yourself, you overachiever!)
1/3 cup feta
1/2 cup chopped fresh parsley
Salt & pepper
Ahead of time, rinse the quinoa and place in a pot with 2 cups of water and a couple pinches of salt. Bring to a boil and cover, simmering for 15 minutes. Cool the quinoa to at least room temperature for the salad.
Crush the cumin seeds with the back of a spoon on top of a cutting board. Whisk the cumin seeds with 4 tbsp olive oil, miso and lemon juice. Set this vinaigrette aside.
Wash the asparagus and put it in a resealable plastic bag with 2 tablespoons olive oil and a dash of salt and pepper. Grill them or cook them in a pan for around 5 minutes; you want them to be charred slightly. Cool them to room temperature.
Drain the red peppers and chop into bite-size pieces. Mix the peppers, feta, parsley, salt & pepper and the vinaigrette into the quinoa. Arrange the asparagus on plates and place the quinoa on top.
Serve with fresh ground pepper.
Makes for 2 large servings or 4 smaller ones.