Quinoa Salad with Asparagus and Feta Cheese

Ingredients

• 1 onion
• 5 g ginger (1 piece)
• 0.5 dried chili pepper
• 3 tbsp olive oil
• 400 ml Vegetable broth
• 100 ml apple juice
• 250 g quinoa
• 500 g Green Asparagus
• Salt
• 150 g feta cheese
• 1 lemon
• Pepper

Instructions

1. 1.

   Peel the onion and ginger. Finely chop the onion, ginger, and chili pepper.

2. 2.

   Add 1 tablespoon of oil to a hot pot. Sauté the onion, ginger, and chili over medium heat until translucent. Pour in the broth and juice and bring to a boil.

3. 3.

   Rinse the quinoa under running water in a sieve, add it to the broth, cover, and simmer on low for about 15 minutes.

4. 4.

   Meanwhile, wash the asparagus, peel the lower third, and trim the woody ends. Cut the spears into ~4 cm pieces and cook in boiling salted water for about 5 minutes until al dente. Drain and let cool.

5. 5.

   Cube the feta cheese. Squeeze the lemon. Mix the quinoa with the asparagus. Add remaining oil and lemon juice to taste, fold in the feta, and season with salt and pepper.