Quinoa and Asparagus Salad

• 1 cup quinoa
• 1 1/2 cups water
• Salt to taste
• 1 pound asparagus, ends trimmed
• 6 radishes, sliced
• 2 tablespoons toasted pine nuts
• 3 tablespoons finely chopped chives
• 2 teaspoons finely chopped tarragon
• 1 ounce feta cheese, crumbled (about 1/4 cup)
• 2 tablespoons freshly squeezed lemon juice
• 1 small garlic clove, pureed
• Salt to taste
• 1 tablespoon extra virgin olive oil
• 5 tablespoons buttermilk
• Freshly ground pepper
• Lemon-scented olive oil for drizzling (optional)

1. Place the quinoa in a strainer and rinse several times with cold water.
2. Place in a medium saucepan with 1 1/2 cups water and salt to taste.
3. Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed.
4. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed.
5. Transfer to a salad bowl and fluff with forks.
6. Steam the asparagus for 3 to 4 minutes, until just tender.
7. Rinse with cold water, pat dry and cut on the diagonal into 1-inch pieces.
8. Add to the quinoa, along with the radishes, pine nuts, chives and tarragon.
9. Whisk together the lemon juice, garlic, salt, olive oil, buttermilk and pepper.
10. Shortly before serving, toss with the quinoa and asparagus mixture.
11. Sprinkle the feta over the top and serve.
12. If desired, drizzle a teaspoon of the lemon-scented olive oil over each serving.

quinoa, water, salt, radishes, nuts, chives, tarragon, feta cheese, freshly squeezed lemon juice, garlic, salt, extra virgin olive oil, buttermilk, freshly ground pepper, lemonscented olive oil

Taken from cooking.nytimes.com/recipes/12506 (may not work)