Epic Spring Salad with Asparagus, Chicken and Garlic Scapes
When in doubt this spring, pile all the veggies into a huge salad like this one.
I feel like I say this every week. But boy, what a week. I’ve been all over the Portland Metro taking photos of our Girl Scouts doing big things. It’s the kind of work that reminds you why you do what you do! It’s been busy but very uplifting.
We also had the pleasure of having pizza, pie and cider in a nice outdoor dinner with our good friends Callie and Aaron. I can’t think of a more relaxing way to spend a Wednesday evening.
So tonight I’m writing about another of our salads from the weekend. We ate this along with yesterday’s tomato chickpea salad before the Timbers game last weekend (did I mention that it was amazing?) The game, and also the salads. But that time I was talking about the game.
Here’s what you need:
2 cups cooked quinoa
1/2 cup artichoke hearts, chopped
1/4-1/2 cup feta crumbles, depending on your preference
1/2 cup diced red pepper
1/4 cup red onion
6-12 basil leaves, torn
1 small shallot, minced
2 tbsp. extra virgin olive oil
2 tsp. red wine vinegar
Salt and pepper
Stir together the quinoa, artichokes, feta, red pepper and red onion.
In a separate container, use a whisk to combine the olive oil, shallots and red wine vinegar until they form an emulsion. Season with salt and pepper and allow the flavors to meld for about 15 minutes.
Toss the dressing with the quinoa and serve immediately or not.