Spring Asparagus Quinoa Salad - Vegetarian
The Spring Asparagus Quinoa Salad captures the essence of the season with its fresh and vibrant ingredients. With tender quinoa, crisp asparagus, juicy cherry tomatoes, and fragrant herbs, this salad is a feast for the senses. The addition of crumbled feta cheese and a zesty lemon dressing elevates the dish, creating a harmony of flavors that is both refreshing and satisfying.
Ingrédients
- 1 cup quinoa
- 2 cups water
- 1 bunch bunch asparagus, trimmed and cut into bite-sized pieces
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup crumbled feta cheese
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Rinse the quinoa under cold water. In a medium saucepan, bring the quinoa and water to a boil.
- Reduce the heat, cover, and simmer for about 15 minutes, until the quinoa is tender and water is absorbed. Fluff with a fork and let cool.
- In a large pot of boiling water, cook the asparagus until tender-crisp, about 2-3 minutes. Drain and rinse under cold water to stop the cooking process.
- In a large bowl, combine the cooked quinoa, asparagus, cherry tomatoes, red onion, basil, mint, and feta cheese.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and black pepper.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or chill in the refrigerator for up to 2 hours to let the flavors meld together.
Nutrition (per 100g)
Serving: 100g | Calories: 210kcal | Carbohydrates: 25g | Protéines: 8g | Fat: 10g | Sucre: 3g
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