Oftentimes when I am researching delicious flavour combinations of seasonal produce, I am
wondering which wines would be the perfect pairing. Spring is the most challenging season, I find,
because it might still be a bit chilly, yet the vegetables are already spoiling us with their particular
nuances.
For this particular recipe, with the Vinsmoselle Fréijoerswäin (spring wine) I knew I wanted there to
be asparagus and a zesty note from the lemon vinaigrette. This very type of wine is fruity with
aromas of ripe grapes and tangerines. On the palate, it is juicy, fresh with hints of lemon, and vanilla.
I enjoyed doing this taste recall in order to round it all up.
For two portions you’ll need:
180g dry quinoa
1 bunch asparagus
200g peas
50g feta
3 scallions
5 sprigs flat parsley
60g slivered almonds
60ml olive oil
1 lemon (juice & zest)
Salt
Pepper
Start with rinsing the quinoa, then cook it according to the instructions on your package.
While the quinoa is cooking, blanch the peas and asparagus in salted boiling water for just a few
minutes, then place them into ice cold water for them to cool quickly.
Once the quinoa has cooled, combine it with the blanched veggies in a bowl. Slice the scallions, chop
the parlsley and add them to the salad. Now you can also add the almonds and give it a good toss.
Pour over the olive oil & lemon juice, add the lemon zest and stir again. Season with salt and pepper
to your taste and give it a last toss. Crumble the feta and sprinkle it over the salad.
Now the salad is ready to be served.
Enjoy!!!
Are you planning on making this recipe? Or have you already tried it?
Then show me your creations on Instagram: @passionmeetscreativity I'm looking forward to your comments & suggestions :)
