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Quinoa, Asparagus, and Feta Salad
Quinoa, Asparagus, and Feta Salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Asparagus and feta quinoa salad: A refreshing spring and summer delight!
Ingredients:
  • 1.5 cups water
  • 0.75 cup quinoa
  • 1 bunch fresh asparagus, trimmed and cut into 1 1/2-inch pieces
  • 4 ounces crumbled feta cheese
  • 0.33333334326744 cup toasted slivered almonds
  • 2 green onions, thinly sliced, or to taste
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon chopped fresh thyme
  • 1 lemon, zested
  • 0.25 cup lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 clove garlic, minced
  • 1.5 teaspoons Dijon mustard
  • freshly ground black pepper to taste
Instructions:
  • In a saucepan, bring water to a boil. Stir in quinoa and salt, cover, and reduce heat. Simmer for 10 to 15 minutes until quinoa is tender. Remove from heat, let sit for 5 minutes, then transfer to a bowl to cool.
  • 1. Boil a large pot of lightly salted water. Add asparagus and cook for 2 to 3 minutes until tender yet crisp. Drain in a colander, then submerge in ice water to quickly cool. Drain the asparagus.
  • Incorporate asparagus, feta cheese, almonds, green onions, parsley, thyme, and lemon zest into the quinoa, gently mixing everything together.
  • In a bowl, combine lemon juice, olive oil, honey, garlic, Dijon mustard, and black pepper until smooth. Drizzle the dressing over the quinoa mixture and gently stir to combine.

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