Chilled Spring Cucumber-Dill Salad with Cashews and Quinoa
- For the salad:
- 1/2 cup dry quinoa
- 1 cup water
- 12 large asparagus spears
- 1 large cucumber
- 1/4 cup unsalted cashews
- For the dressing:
- 1/2 teaspoon lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon honey
- 1/2 teaspoon country Dijon mustard
- salt and pepper to taste
- 3 tablespoons extra virgin olive oil
- 1 tablespoon freshly minced dill
Place the quinoa and water in a small pot, cover and bring to a boil. Once boiling, reduce to a simmer and let cook for 15 minutes or until quinoa fluffs up with a fork. If water evaporates completely, add more in tablespoons.
Once the quinoa is cooked, immediately transfer to a bowl, cover and chill in the refrigerator for at least 2 hours, preferably for 12 or more hours.
While quinoa chills, prepare the rest: peel the asparagus using a vegetable peeler and set aside. Then, spiralize the cucumbers with Blade B or C. Pat the noodles dry thoroughly, using paper towels. Roughly chop the cashews. Set the asparagus, cucumber noodles, asparagus and cashews aside in the refrigerator in a large mixing bowl.
Prepare the dressing: combine all ingredients in a medium bowl and whisk together. Set aside in the refrigerator.
Once the quinoa is done chilling, add it to the mixing bowl with the other ingredients, pour over the vinaigrette and toss to combine thoroughly.
Serve immediately or chill again in the refrigerator for future use.