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asparagus quinoa salad

Asparagus Quinoa Salad

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Serves: 6 -8
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 1 1/2 cups quinoa
  • 3 cups of water or vegetable broth
  • 1 bunch of asparagus chopped
  • 1 can cannellini beans 15 oz, drained
  • 5 radishes thinly sliced
  • 4 oz feta cheese crumbled
  • 1/2 cup fresh herbs- mint parsley and cilantro
  • Olive oil

Lemon Vinaigrette

  • 1/4 cup olive oil
  • 1 lemon juiced
  • 1 tsp lemon zest
  • 1 clove garlic crushed
  • 1 tsp honey
  • 1 tsp dijon mustard
  • Salt & pepper, to taste

Directions

  1. Add the quinoa, water and pinch of salt to a medium pan, cover and bring to a boil. Once boiling, reduce the flame to low and simmer for about 20 minutes until all of the liquid is absorbed. Let rest for 5 minutes then fluff with a fork.
  2. Heat a skillet on medium heat with a drizzle of olive oil. Once hot, add in the finely chopped asparagus and saute for about 7-8 minutes. Season with salt & pepper.
  3. Prepare the lemon vinaigrette by whisking together the dressing ingredients together in a bowl, or shaking well in a jar.
  4. Add the fluffed quinoa to a large salad bowl with the sauteed asparagus, beans, sliced radishes, feta cheese and chopped herbs. Toss together with the lemon dressing. Taste and adjust salt & pepper if needed.
  5. Serve cold, warm or at room temperature. Leftovers can be refrigerated for up to 5 days.