Oneforthetable.com

Asparagus is like the poster child for spring, and I recently discovered how delicious asparagus is when served raw in salads, specifically a quinoa salad. The trick is to shave it thinly with the sharpest vegetable peeler you have. Then dress it with oil, lemon and salt so it wilts, just slightly.

I had eaten quinoa, but never tried cooking it until just recently when I received some samples of it -- red, white and black -- from Roland Food. Reading about quinoa, I discovered that while it has the texture of grain, it's actually a fruit. It's also gluten-free. It is very bitter unless thoroughly soaked and rinsed. Fortunately quinoa from Roland Food is already soaked, saving me the bother.

Quinoa comes from the Andes and is a staple in Peru, Chile and Bolivia, where it has been cultivated since at least 3,000 B.C. It is high in protein, calcium and iron, and the white variety has a sweet flavor. Most importantly, it has all nine essential amino acids, making it a complete protein. I tried toasting the quinoa, but I like the milder sweeter flavor for this recipe. It has a fluffier, almost creamy texture that works well with the strong flavor of the leafy arugula. I really like the addition of dill, but you could easily leave it out or use parsley if you prefer. You could also use a slightly different mix of vegetables.

Note: If you don't plan on serving this salad right away, reserve the arugula and toss it in the salad right before serving.

Quinoa Salad with Arugula, Asparagus and Avocado

Makes 2-4 servings

1/2 cup uncooked quinoa, rinsed and drained

1 cup water

5 asparagus spears, shaved thin (use a vegetable peeler)

1 handful fresh baby arugula, roughly chopped

1 green onion, chopped

2 tablespoons lemon juice, fresh squeezed

2 tablespoons extra virgin olive oil

1/2 ripe avocado, peeled, pitted and diced

2 tablespoons fresh dill, chopped (optional)

Salt and freshly ground pepper

In a medium saucepan combine quinoa and water. Bring to a boil; reduce heat. Simmer, covered, about 12 to 15 minutes or until liquid is completely absorbed. Meanwhile In a mixing bowl, make the dressing by whisking together lemon juice and oil. Add avocado, green onion and arugula to the dressing.

Transfer quinoa to a medium bowl and allow to cool. Add quinoa to dressing and vegetable mixture; toss with fresh dill and season with salt and pepper to taste. Serve at room temperature.

(Amy Sherman is a San Francisco-based writer, recipe developer, restaurant reviewer and all around culinary enthusiast. She blogs for Epicurious, Bay Area Bites and Cooking with Amy. One for the Table is Amy Ephron's online magazine that specializes in food, politics and love. http://www.oneforthetable.com/.)