Summer is nearly upon us. Both the school I attend in Boston and the school where I teach in Maine is out; I am keeping busy with simply my private studio. This year has been so massively transformative in my life, and I am grateful for every challenge. I am also thrilled to be able to enjoy the simple things, like a delicious summery salad on my back porch, sitting next to my husband and dogs.
1/3 cup white quinoa
1⁄2 pound asparagus
1 plum tomato
15 ounce can chickpeas
I bunch fresh dill
1/4 cup feta
garlic, olive oil, vinegar, salt, pepper
Finely mince 1 clove of garlic .
Heat 1 tablespoon of oil in a small saucepan over medium heat. Add half of the garlic and cook, stirring until fragrant, about 1 minute. Add quinoa, 3⁄4 cup water, and 1⁄4 teaspoon salt; bring to a boil over high heat. Cover and cook over low heat until quinoa is tender and water is absorbed, about 15 minutes.
Trim and discard woody ends from asparagus, then cut into thirds. Slice the tomato into half moons. Rinse and drain chickpeas. Pick dill fronds from stems and finely chop, discarding stems. Crumble feta.
In a medium bowl, stir to combine 3 tablespoons oil and21 tablespoons vinegar. Add tomatoes to vinaigrette and toss to coat; season to taste with salt and pepper.
Toss chickpeas and asparagus on a rimmed baking sheet with 1 tablespoon oil; season with salt and pepper.
Broil on top oven rack until asparagus are crisp-tender and chickpeas are warm, about 4 minutes. Toss with remaining chopped garlic, then broil until garlic is fragrant, 1–2 minutes. Toss with half of the chopped dill.
Fluff quinoa with a fork, then stir in half of the feta.
Serve quinoa topped with asparagus, chickpeas, and marinated tomatoes. Drizzle with vinaigrette and sprinkle with remaining feta and dill . Enjoy!