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?
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
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
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
Lonie Graham says
Can’t wait to try this salad! Love your videos!
Dani says
Thanks so much!! I hope you enjoy it.
Sally says
I’m a huge fan of the kale and quinoa salad, so I suspect I will like this too, any chickpea sub ideas?
Faith says
Great salad! Thank you!! I don’t like raw spring onions, so I fried them a little first, and instead of feta I just sprinkled some yeast flakes and it’s super tasty. Really appreciate your all you do.
Dani says
Love how you tweaked the recipe to make it work for you, Faith!! Sounds delicious.
Julie says
Just made the asparagus salad !! Delicious Love your recipes
Dani says
Awesome! So glad you enjoyed it!