Delicious and satisfying Quinoa Asparagus Salad is a combination of roasted asparagus, quinoa, chickpeas and tangy feta cheese; tossed in a simple lemon vinaigrette. This easy gluten free, vegetarian dish is packed with plant-based protein and is perfect as a side or a light meal.
1/4cupfresh mint, parsley or cilantrooptional for garnish
Instructions
Roasted Asparagus
Preheat the oven to 425ºF. 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 8-12 minutes or until tender. The thickness of your asparagus will determine how long it needs to cook.
Cool and cut into 1-inch pieces. Set aside.
Quinoa
In a fine-meshed strainer, rinse the quinoa under cold water for 30 seconds. Drain well.
In a small saucepan combine quinoa with 2 cups of water. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook, uncovered, until the quinoa has absorbed all of the water, about 15 minutes. Cover, and set aside.
Assembly
In a large bowl, combine the rest of the olive oil, lemon juice, and garlic. Season with salt and pepper and whisk together.
Add the cooked quinoa, chickpeas, scallions, and asparagus to the bowl with the dressing and gently toss everything together.
Transfer into a serving bowl and top with crumbled feta cheese and fresh herbs if using. Adjust seasonings and enjoy.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. It tastes great chilled or at room temperature. Refresh the salad with a good stir, a squeeze of lemon juice and more salt and pepper as needed.