This gravy recipe is a knockoff of the KFC gravy.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ cups water
- ¾ cup quinoa
- ¼ teaspoon salt
- 1 bunch fresh asparagus, trimmed and cut into 1 1/2-inch pieces
- 4 ounces crumbled feta cheese
- ⅓ cup toasted slivered almonds
- 2 green onions, thinly sliced, or to taste
- 2 tablespoons chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- 1 lemon, zested
- ¼ cup lemon juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 clove garlic, minced
- 1 ½ teaspoons Dijon mustard
- freshly ground black pepper to taste
Instructions
- Pour water into a saucepan and bring to a boil; add quinoa and salt, stir, cover saucepan with a lid, and reduce heat to low. Simmer mixture until quinoa is tender, 10 to 15 minutes. Remove saucepan from heat, let quinoa rest for 5 minutes, and transfer quinoa to a bowl to cool.
- Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender but still crisp, 2 to 3 minutes; drain in a colander and immediately immerse asparagus in ice water for several minutes until cold to stop the cooking process. Drain.
- Stir asparagus, feta cheese, almonds, green onions, parsley, thyme, and lemon zest into quinoa.
- Whisk lemon juice, olive oil, honey, garlic, Dijon mustard, and black pepper together in a bowl until dressing is smooth. Pour dressing over quinoa mixture and stir gently to combine.
Nutrition Facts
| Calories | 238 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 4 g |
| Protein | 9 g |
| Saturated Fat | 4 g |
| Sodium | 346 mg |
| Sugars | 6 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
A winner! I found in the August 2021 Allrecipes magazine and loved it! This is a fresh, light and healthy meal. For the greens I used spinach and butter lettuce as that is what I hat. Also threw in some English cucumber, shredded carrots and mint leave to use them up. You have to try this! I always cook quinoa ahead of time and have a container of it in the frig for quick and ready to use meals through the week. Works awesome!
Brilliant. My “steak and potatoes” relative really enjoyed this, so it was hearty enough to satisfy those taste buds while also serving as a great vegetarian dish. I excluded the honey to keep the sugar to a minimum.
This salad was easy to put together near dinner after cooking the quinoa and making the dressing ahead! Such a great tasting healthy main dish!!
This is delicious. I made it with roasted Brussels sprouts.
Made no changes and loved it. Quinoa is great and the combination is ingredients really worked for me. I make this regularly during asparagus season.
I doubled the recipe, used red quinoa, added only the feta cheese, asparagus, and dressing(which I changed up a bit). The asparagus I roasted at 425 with olive oil, salt, and garlic rather than boiling it. Other than that, I changed nothing and loved it!
It was lovely. All the flavors melded together. The only change I made was that I didn’t add all the dressing after all and it tasted great.
This was soooo delicious! I cooked the quinoa in chicken broth instead of water and added cut up leftover chicken to make it a meal…I will definitely make this again…
This was a fantastic and hearty salad. Keep in mind, it makes a ton! All the ingredients help to flavor the quinoa so well.
Great memorial day salad with Italian sausage brats!!!
Lovely light summer salad. Great side dish or on its own. The Light lemon dressing is especially nice
Used this as inspiration to make something kinda different. I substituted a big cucumber instead of the asparagus and replaced the almonds with black olives. I also just decided to rely on whatever light dressing I had on hand instead of making my own. Simplified the recipe, but it really popped this way. I see some other recipes that add avocado. I might try that next.
So, so good. Versatile. Swap in pine nuts or Parmesan; add strawberries or peaches or seasonal cherry tomatoes. : D
I skipped the almonds and sautéed the asparagus with leeks, garlic and mushrooms and added fresh diced cucumbers, tomatoes and mint at the end. Served it with grilled salmon. This was the perfect, light springtime meal.
Quick easy and super tasty. I didn’t know how much I liked quinoa until i had this. Definite keeper
Made this recipe, did not change a thing, the taste was wonderful, I will differently make again
Easy to make and delish. I will for sure make it again.
Didn’t like it much. The balance of flavors is way off for me.
Thought the receipe was okay. A bit blan with a strong lemon taste. Next time I would do 1/2 of the lemon zest. I did not have any fresh asparagus so, I added a avocado and diced tomatoes.
I added more almonds for extra crunch. Loved the lemon-honey-dijon dressing!
I make it all the time and have passed on this recipe to many people. So happy to have found it!