Asparagus Quinoa Salad With Feta Cheese

Quinoa has steadily grown in popularity over the past ten years, and with good reason.

It’s a high protein, quick cooking grain (technically it’s a seed) that is light, fluffy, and works pretty much anywhere you would normally use rice or a small pasta.

I LOVE using it to make simple salads, just like this Quinoa and Asparagus Salad with Feta Cheese.

The secret to keeping things quick, is to cook the quinoa a head of time.  This way you have it ready to grab and go when you are ready to whip up your salad.

And while this salad is fab on it’s own, I especially love it as a side dish with lemon chicken or baked salmon.

Want to learn more about quinoa?

• Watch my Quinoa 101

Looking for some more easy quinoa recipes?  Check this out:

• Kale and Quinoa Salad
• Asian Quinoa Salad
• Tomato Feta Quinoa Salad
• Mango Black Bean Quinoa Salad
• Minty Pea Quinoa Salad
• Protein Packed Quinoa Salad

Print Recipe

5 from 5 votes

Asparagus Quinoa Salad with Feta Cheese

Prep Time15 mins

Total Time15 mins

Servings: 4 servings

Calories: 229kcal

Ingredients

• 1 pound asparagus trimmed
• 2 tablespoons + 1 teaspoon extra virgin olive oil
• 1/4 cup fresh squeezed lemon juice
• 2 cloves garlic crushed
• 3 cups cooked quinoa cooked according to the package
• 1 can low sodium chickpeas drained and rinsed
• 1/4 cup thinly sliced scallions (about 3 scallions)
• 2 ounces feta cheese
• Salt and pepper to taste

Nutrition

Calories: 229kcal | Carbohydrates: 35g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 170mg | Potassium: 468mg | Fiber: 6g | Sugar: 4g | Vitamin A: 915IU | Vitamin C: 6.8mg | Calcium: 123mg | Iron: 4.6mg

Course: DIET, DINNER, LUNCH, salad + dressing, sides

Cuisine: American, gluten free, vegetarian

Print Recipe

5 from 5 votes

Asparagus Quinoa Salad with Feta Cheese

Prep Time15 mins

Total Time15 mins

Servings: 4 servings

Calories: 229kcal

Ingredients

• 1 pound asparagus trimmed
• 2 tablespoons + 1 teaspoon extra virgin olive oil
• 1/4 cup fresh squeezed lemon juice
• 2 cloves garlic crushed
• 3 cups cooked quinoa cooked according to the package
• 1 can low sodium chickpeas drained and rinsed
• 1/4 cup thinly sliced scallions (about 3 scallions)
• 2 ounces feta cheese
• Salt and pepper to taste

Instructions

• Pre heat oven to 400
• Place the asparagus on a rimmed baking sheet and toss with 1 teaspoon of olive oil and season with salt and pepper.
• Pop in the oven and bake for 15-20 minutes or until tender. The thickness of your asparagus will determine how long it needs to cook for.Cool and cut into 1-inch pieces.
• In a small bowl, combine the rest of the olive oil, lemon juice, and garlic. Season with salt and pepper and which together. Set aside.
• In a large bowl combine cooked quinoa, chickpeas, scallions, and asparagus.
• Drizzle the dressing over the top and gently toss everything together. Adjust seasonings if needed.
• Transfer into a serving bowl and top with crumbled feta cheese. Serve and enjoy!

Nutrition

Calories: 229kcal | Carbohydrates: 35g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 170mg | Potassium: 468mg | Fiber: 6g | Sugar: 4g | Vitamin A: 915IU | Vitamin C: 6.8mg | Calcium: 123mg | Iron: 4.6mg

Course: gluten free, recipes, salad + dressing, vegetarian, VIDEO

Cuisine: salad + dressing