Spring Quinoa Salad with Asparagus, Edamame, Lemon and Feta
2 cups chicken stock or water
2 ½ Tsp. Seasons Fleur de Sel (French sea salt)
1 cup quinoa, thoroughly rinsed and drained
1 scallion, finely sliced
¾ cup edamame
½ cup chopped asparagus
2 ounces feta cheese, crumbled
¼ cup fresh mint leaves, chopped
½ cup watercress
2 Tsp. finely grated lemon zest
¼ cup Seasons Lemon Fused Extra Virgin Olive Oil
¼ Seasons Champagne Vinegar
½ Tsp. Seasons Pepe e Aglio or La Boîte Epice Pierre Poivre (peppercorn blend)
In a medium saucepan, bring the chicken stock and ½ Tsp. salt to a boil. Add the quinoa, lower the heat to a simmer, cover the pan, and cook for 15 minutes. The quinoa will absorb all the water. Transfer to a large bowl to cool, about 15 minutes.
Meanwhile, in a medium saucepan, bring about 3 cups water and the remaining 2 teaspoons salt to a boil. Blanch the edamame and asparagus in the water for about 1 minute. Drain the water and immediately submerge the edamame and asparagus in a bowl of ice water. This will stop the cooking process and maintain their green color.
Add the blanched edamame, asparagus, and the rest of the ingredients to the bowl with the quinoa. Toss and serve at room temperature or chilled.