Spring Vegetable & Quinoa Salad



2 1/2 cups fresh asparagus, cut diagonally into 1 inch pieces

1/2 cup frozen peas

4 tablespoons cider vinegar

2 tablespoons unsalted butter

3 teaspoons whole-grain Dijon mustard

1 3/4 cups cooked quinoa

1 teaspoon black pepper

1/2 cup chopped parsley

1 tablespoon fresh thyme leaves, chopped

5 ounces baby spinach

3 tablespoons sliced almonds, toasted

4 tablespoons feta cheese (or goat cheese)


Bring a large saucepan filled with water to a boil. Add asparagus and peas; boil 2 minutes. Drain and plunge into a bowl of ice water. Drain.

In a saute pan, melt butter, add vinegar and Dijon mustard. Stir until well blended. Add quinoa and pepper to pan, cook 1 minute. Place quinoa mixture into a bowl, add asparagus mixture, parsley, thyme and spinach, tossing to combine. Divide mixture between 4 plates. Sprinkle with almonds and feta cheese.