One of the greatest things about cooking is the shared universal experience. Everyone on Earth has shared a meal with people they hold dear. It is a way to bring people together, to rejoice, and to share an experience.

When I started this blog nearly four years ago, it was to share the experience of food with others when it was impossible to do so. To strive for connection when we had been deprived of it due to the pandemic. Life has gotten back to normal, the hustle and bustle has returned to astronomical levels, and the flow of recipes has slowed. However, I still cherish the moments when I get to share recipes and food with people.

So, when two friends took me up on my offer to write a recipe based on their requests, I was excited. This recipe is intended to be easy to meal prep, without ingredients that are hard to find. The star of the show is roasted asparagus. It is a cold salad with quinoa, cucumbers, and Feta. It makes fantastic packed lunches and is great for a warm summer evening. So this recipe goes out to Patrick & Caroline. I hope this recipe can bring people together over a shared delicious salad.

Active time: 30 minutes
Cook time: 15 minutes

Ingredients

• Bunch of asparagus
• 1 cup quinoa
• 4-6 Persian cucumbers, diced
• 1 red onion, diced
• 1 cup frozen peas
• 1/3 cup slivered almonds
• 3 garlic cloves, minced
• 8 oz spinach
• 1/2 cup sun-dried tomatoes, finely chopped
• 1 bunch basil, leaves removed from stems
• 2 tbsp nutritional yeast
• 100g crumbled Feta
• 1/2 lemon zest
• 1/4 cup lemon juice
• 1/2 tsp red pepper flakes (optional)
• Olive oil
• Salt

Directions

1. Preheat the oven to 425°F. Prepare the asparagus by removing the tough, lower portion of the stem, typically about 1/3 of the asparagus spear. Cut the remaining asparagus into 1-inch sections. Place on a lined baking sheet. Toss with olive oil, black pepper, and a generous pinch of salt. Bake for around 20 minutes until beginning to char; set aside when complete.
2. Cook the quinoa according to package instructions; when complete, set aside.
3. Add the cucumbers and half of the diced red onion to a large salad bowl.
4. Once the quinoa is cooked, add the frozen peas to it and mix to cool down the quinoa, then add it to the large salad bowl.
5. Return the pot to the stove on medium-low heat, add in a dash of olive oil, slivered almonds, garlic, the remaining half red onion, and a generous pinch of salt. Cook until fragrant and the almonds begin to brown. Add in the baby spinach and cook until wilted. You may need to add the spinach in a few different rounds until it wilts down. Once completed, add to the large salad bowl.
6. Add the roasted asparagus, basil, sun-dried tomatoes, feta, and nutritional yeast to the large salad bowl.
7. Finally, make the dressing. Combine the lemon zest, lemon juice, olive oil, 1 tsp of salt, and optionally the red pepper flakes. Incorporate thoroughly and pour over the salad. Toss and enjoy!