Are you seeking inspiration for a festive seasonal platter to serve for brunch? Look no further than this green and grainy salad, layered with fresh and simple ingredients that sing spring. Al dente asparagus spears are layered over a bed of quinoa tumbled with lemon and fresh herbs, creating a bright and healthy salad platter that is not only good for a brunch, but for lunch and dinner as well.
Quinoa absorbs copious amounts of spice, so don’t hold back with your seasonings. Look to the garden or farmers market for fresh leafy herbs, and mix and match to your preference. This recipe includes a combination of dill, chives, and chervil. If you don’t know chervil, then it’s time to meet. Chervil is a leafy green herb that resembles young parsley and frilly cilantro. It has a mild, delicate flavor with hints of licorice that evoke tarragon and parsley. It’s a wonderful fresh garnish to add to salads, vegetables, and fish.
