Spring

Shaved Fennel & Asparagus Quinoa Salad

May 12, 2016
Photo by Emily Wilson
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

  • Serves 6
Ingredients
  • 1/2 cup quinoa, uncooked
  • 1 bunch asparagus
  • 1 bulb fennel, thinly sliced
  • 1/2 red onion
  • 1.8 ounces Manchego, thinly sliced
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon olive oil
  • zest of one lemon
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
In This Recipe
Directions
  1. 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.
  2. Combine asparagus, fennel, onion, and Manchego on a large plate.
  3. Sprinkle quinoa across the salad.
  4. Combine ingredients for dressing (lemon juice, zest, olive oil, salt, and pepper) and dress salad. Serve immediately.
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