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Ingredients
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)
Directions
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.