Description
This Asparagus Chickpea Quinoa Salad is a vibrant dish packed with flavor and nutrition.
Ingredients
Scale
- 1 cup Quinoa (rinsed)
- 1 bunch Asparagus (chopped)
- 1 can Chickpeas (drained and rinsed)
- 1 cup Cherry Tomatoes (halved)
- 1/4 cup Red Onion (thinly sliced)
- 1/4 cup Fresh Parsley (chopped)
- 1/4 cup Olive Oil
- 2 tablespoons Fresh Lemon Juice
- 1 teaspoon Lemon Zest
- 1 teaspoon Dijon Mustard
- 1 clove Garlic (minced)
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/4 cup Feta Cheese (crumbled)
Instructions
- In a medium saucepan, bring 2 cups of water or vegetable broth to a boil.
- Add the quinoa to the boiling liquid, reduce heat to low, cover, and simmer for 12-15 minutes until the liquid is absorbed.
- Bring another pot of water to a boil. Add the chopped asparagus and cook for 2-3 minutes until it’s tender-crisp.
- Drain and quickly transfer to a bowl of ice water to stop the cooking.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and black pepper.
- In a large bowl, mix the cooled quinoa, blanched asparagus, chickpeas, chopped cherry tomatoes, thinly sliced red onion, and parsley.
- Pour the dressing over and toss gently until everything is evenly coated.
- If desired, sprinkle feta cheese on top and give it a final toss.
- Chill in the fridge for about 30 minutes before serving, or enjoy right away.
Notes
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing and boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 5mg
Keywords: Asparagus Chickpea Quinoa Salad