Author Notes
This shaved fennel and asparagus salad combines quinoa, Manchego cheese, red onion, and a zesty lemon dressing. It is super refreshing and makes a great light lunch or side salad. —Emily Wilson
Ingredients
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1/2 cup
quinoa, uncooked
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1 bunch
asparagus
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1
bulb fennel, thinly sliced
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1/2
red onion
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1.8 ounces
Manchego, thinly sliced
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2 tablespoons
freshly squeezed lemon juice
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1 tablespoon
olive oil
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zest of one lemon
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1 teaspoon
salt
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1/2 teaspoon
pepper
Directions
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Combine the quinoa with 1 cup of water in a small saucepan. Bring to a boil, cover, reduce heat and let simmer for 15 minutes. Remove from heat and let sit for 15 minutes, covered. Fluff with a fork.
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Combine asparagus, fennel, onion, and Manchego on a large plate.
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Sprinkle quinoa across the salad.
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Combine ingredients for dressing (lemon juice, zest, olive oil, salt, and pepper) and dress salad. Serve immediately.
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