Quinoa, Edamame & Asparagus Salad

Ingredients:

Salad:

1c quinoa

2c water

1 bag baby spinach leaves

2 bunches asparagus

1c shelled edamame

1 red onion, thinly sliced

2T Westgold Salted Butter

1T water

1 clove garlic, sliced

1/2c toasted flaked almonds

Salt & pepper

Lime and ginger dressing:

2-3t grated fresh ginger

2T lime juice

Zest of 1 lime

1t djion mustard

4T olive oil

2t honey

1/2c mayonnaise

1t chopped chives

Salt & pepper

Method:

To cook the quinoa:

First rinse the quinoa under cold running water until it runs clear. Strain and place in a saucepan. Add 2 cups of cold water and cook on a medium heat until the water has been fully absorbed. Turn off the heat, cover and leave for 5 minutes. Lift the lid and fluff up with a fork. Tip into a bowl and leave to cool.

To make the dressing: 

Take a jar with a tight fitting lid and add the ginger, juice, zest, mustard, honey and olive oil together and shake vigorously together in a jar.

Add the chives and mayonnaise.

Shake together again and season. Keep refrigerated until needed.

To make the salad: 

Trim the woody end off the asparagus.  Melt the butter in a fry pan, add the asparagus spears, garlic and water. Cover and cook for 2-3 minutes.

Add the edamame and toss with the asparagus.

Pile the spinach on a serving platter.  Add 3-4 T dressing to the quinoa, taste and season.

Spoon onto the spinach, top with asparagus and edamame. Spoon over more dressing.

Sprinkle with sliced onion rings and flaked almonds. Serve immediately.