Asparagus Quinoa Salad

Asparagus Quinoa Salad

A light and fresh quinoa salad with asparagus, lemon, dill and feta.

Print Recipe

ingredients

• 1 cup quinoa
• 1 3/4 cups water (or broth)
• 1 pound asparagus, trimmed and sliced
• 1/4 cup olive oil
• 4 green onions, sliced (divided, lights and greens) (optional)
• 2 cloves garlic, minced/grated
• 1 lemon, juice and zest
• 1 teaspoon dijon mustard
• 1 teaspoon honey (optional)
• salt and pepper to taste
• 1 (14.5 ounce) can chickpeas, rinsed and drained
• 1/4 cup feta, crumbled (optional)
• 2 tablespoons fresh dill, chopped (or 1/2 teaspoon dried dill)

directions

1. Bring the quinoa and water to a boil, reduce the temperature to medium-low and simmer, covered, until the liquid has been absorbed, about 15 minutes, and let sit covered for 5 minutes before letting it cool.
2. Meanwhile, boil, steam, pan-fry or roast the asparagus until cooked. (I like to cut the asparagus into chickpea sized pieces and quickly parboil them; cook them in boiling water until they just turn a darker green, before transferring them to cold water to stop the cooking process and keep them a little crisp.)
3. Meanwhile, heat the oil in a pan over medium heat, add the whites of the green onions and cook for a minute before turning off the heat and mixing in teh garlic.
4. Mix the green onion oil, with the lemon juice and zest, dijon mustard, honey, salt and pepper.
5. Mix the quinoa, asparagus, dressing, the greens of the green onions, chickpeas, feta, and dil and enjoy!

Nutrition Facts: Calories 323, Fat 14g (Saturated 2g, Trans 0), Cholesterol 5mg, Sodium 256mg, Carbs 40g (Fiber 8g, Sugars 5g), Protein 11g

Nutrition by: