Saladsclosetcooking
Asparagus Quinoa Salad
A light and fresh quinoa salad with asparagus, lemon, dill and feta.
👥 6 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
📝 Preparation Steps
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.
quinoa1 cup
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.)
asparagus, trimmed and sliced1 pound
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.
garlic, minced/grated2 cloves
4
Mix the green onion oil, with the lemon juice and zest, dijon mustard, honey, salt and pepper.
lemon, juice and zest1dijon mustard1 teaspoonhoney (optional)1 teaspoon
5
Mix the quinoa, asparagus, dressing, the greens of the green onions, chickpeas, feta, and dil and enjoy!
quinoa1 cupasparagus, trimmed and sliced1 poundchickpeas, rinsed and drained1 (14.5 ounce) can
Nutrition Facts
calories
Calories 323
fat Content
Fat 14g
fiber Content
Fiber 8g
sugar Content
Sugars 5g
sodium Content
Sodium 256mg
protein Content
Protein 11g
trans Fat Content
Trans 0
cholesterol Content
Cholesterol 5mg
carbohydrate Content
Carbs 40g
saturated Fat Content
Saturated 2g
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