Description
This vibrant, delicious, and nutritious quinoa salad features roasted asparagus, chickpeas, feta cheese, and a light lemony dressing. It is an easy-to-make dish perfect for a healthy meal.
Ingredients
Scale
1 cup quinoa, rinsed
2 cups cold water
1 bunch asparagus, trimmed
1 tbsp olive oil
Salt and pepper, to taste
1 15-ounce can garbanzo beans (chickpeas), drained and rinsed
1/4 cup thinly sliced scallions
1/4 cup fresh squeezed lemon juice
2 tbsp extra virgin olive oil
2 cloves fresh squeezed garlic, minced
Sea salt and black pepper, to taste
1/2 cup crumbled feta cheese
2 tbsp fresh chopped mint or parsley (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse 1 cup of quinoa under cold water for 30 seconds, then combine with 2 cups of cold water in a small saucepan. Bring to a boil, then reduce heat and let simmer for about 15 minutes, partially covered, until all the water is absorbed and white rings appear around each quinoa seed.
- Fluff the cooked quinoa with a fork and set aside to cool.
- Trim the woodsy ends off the asparagus and arrange them on a rimmed baking sheet. Drizzle with 1 tbsp of olive oil and season with salt and pepper. Roast in the preheated oven for 8-10 minutes, until tender.
- Once the asparagus is cool enough to handle, cut the spears into 1-inch pieces.
- In a spouted cup or bowl, combine 1/4 cup of lemon juice, 2 tbsp of extra virgin olive oil, minced garlic, sea salt, and black pepper. Whisk together to create the dressing.
- In a large bowl, combine the cooled quinoa, roasted asparagus, garbanzo beans, and sliced scallions. Drizzle the dressing on top and gently toss to combine.
- Add the crumbled feta cheese and chopped mint or parsley to the salad, then toss again to incorporate.
- Transfer the salad to a serving bowl and top with more feta cheese and fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking, Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4 Servings
- Calories: 429
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 17g
- Cholesterol: 25mg