Red Quinoa Salad With Walnuts, Asparagus and Dukkah

• 3/4 pound asparagus, trimmed
• 3 cups cooked red quinoa
• 1/4 cup minced chives
• 1/4 cup chopped fresh parsley
• 2 tablespoons broken walnuts
• 2 teaspoons dukkah
• 2 tablespoons fresh lemon juice
• 1 small garlic clove, minced or pureed
• 1 teaspoon Dijon mustard
• Salt to taste
• 5 tablespoons extra-virgin olive oil
• 1 tablespoon walnut oil
• Freshly ground pepper

1. Steam asparagus for 3 to 4 minutes (4 if thick, 3 if thin) above 1 inch of boiling water.
2. Remove from heat, rinse with cold water, drain and dry on dish towels, and set aside.
3. Combine quinoa, chives, parsley and walnuts in a large bowl.
4. In a small bowl or measuring cup whisk together lemon juice, garlic, mustard, salt, and oils.
5. Taste and adjust seasonings.
6. Add to quinoa mixture along with freshly ground pepper to taste, and toss together.
7. Spoon quinoa onto plates or into bowls.
8. Top each serving with 1/2 teaspoon dukkah.
9. Garnish with asparagus spears and serve.

cooked red quinoa, chives, parsley, walnuts, dukkah, lemon juice, garlic, mustard, salt, extravirgin olive oil, walnut oil, freshly ground pepper

Taken from cooking.nytimes.com/recipes/1016600 (may not work)