Description

This Fresh Spring Asparagus and Feta Quinoa Salad is a vibrant and nutritious dish, perfect for any spring table or a light meal. It balances the nuttiness of quinoa with the creaminess of feta, brightened by fresh herbs and lemon juice.

Ingredients

Quinoa (1 cup / 170g

uncooked)

Asparagus (1 bunch / about 1 lb / 450g

trimmed and cut into 1-2 inch pieces)

Feta cheese (½ cup / 75g

crumbled)

Cherry tomatoes (1 cup / 150g

halved) (optional)

Red onion (¼ cup / 40g

finely chopped)

Fresh lemon juice (from 1 large lemon)

Extra virgin olive oil (3 tbsp / 45 ml)

Garlic (1 clove

minced)

Fresh herbs (2 tbsp chopped parsley or dill)

Salt and freshly ground black pepper

Instructions

Rinse the quinoa well under cold water to remove bitterness, then cook according to package instructions until fluffy.
In a pot of boiling salted water, blanch the asparagus pieces for 2-3 minutes until bright green and tender-crisp, then drain and cool immediately in ice water.
In a large bowl, combine the cooked quinoa, blanched asparagus, cherry tomatoes (if using), feta cheese, and red onion.
In a small bowl, whisk together the fresh lemon juice, olive oil, minced garlic, chopped herbs, salt, and pepper.
Pour the dressing over the salad and toss gently to combine all ingredients. Adjust seasoning to taste.
Serve immediately or chill in the refrigerator for 20-30 minutes to allow flavors to meld.

Notes

For a variation, try adding your favorite nuts or seeds for extra crunch. Use either parsley or dill based on your preference for herbs.

Prep Time: 20
Cook Time: 30
Category: Salad
Method: salad
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup
Calories: 250 kcal
Sugar: 4 g
Sodium: 320 mg
Fat: 11 g
Saturated Fat: 3.5 g
Unsaturated Fat: 6.5 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 5
Protein: 9 g
Cholesterol: 15 mg

Keywords: Fresh Spring Asparagus and Feta Quinoa Salad, quinoa salad, healthy salad, spring salad, easy salad recipe