Quinoa Asparagus and Feta Salad Recipe - Allrecipes.com
Quinoa Asparagus and Feta Salad Recipe
  • READY IN 35 mins

Quinoa Asparagus and Feta Salad

Recipe by  

"A perfect spring, summer, or anytime salad. Loaded with protein and fiber, but so delicious you would never guess how healthy it is! If you are making the salad ahead of time, add the dressing just before serving to keep the asparagus an attractive bright green. Leftovers keep well for a couple of days."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    35 mins

Directions

  1. Pour water into a saucepan and bring to a boil; add quinoa and salt, stir, cover saucepan with a lid, and reduce heat to low. Simmer mixture until quinoa is tender, 10 to 15 minutes. Remove saucepan from heat, let quinoa rest for 5 minutes, and transfer quinoa to a bowl to cool.
  2. Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender but still crisp, 2 to 3 minutes; drain in a colander and immediately immerse asparagus in ice water for several minutes until cold to stop the cooking process. Drain.
  3. Stir asparagus, feta cheese, almonds, green onions, parsley, thyme, and lemon zest into quinoa.
  4. Whisk lemon juice, olive oil, honey, garlic, Dijon mustard, and black pepper together in a bowl until dressing is smooth. Pour dressing over quinoa mixture and stir gently to combine.
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Reviews More Reviews

Jul 23, 2014

I used gluten free quinoa and goat cheese( is find feta very salty) These are the only changes i made. I had this salad with a baked chicken breast and it was wonderful, it is a very tasty salad that i will make again. Thank you anninlondon for this truly lovely salad..

 
Jul 22, 2014

I really enjoyed this! Followed the recipe as written. Served with a balsamic grilled chicken and it was a good match. When I make this again (and I will) I will add a little garlic and decrease the lemon juice a bit - just personal preference. Might serve this over wilted spinach next time. Thank you for sharing your recipe!

 

3 Ratings

Aug 27, 2014

I really liked this as a basic recipe! I added red and yellow cherry tomatoes, used lime instead of lemon and didn't use the mustard or EVOO but it still turned out AMAZING! Light, healthy and a perfect side dish to our favorite grilled chicken recipe! Thanks!

 

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Nutrition

  • Calories
  • 238 kcal
  • 12%
  • Carbohydrates
  • 23.4 g
  • 8%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 13 g
  • 20%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 8.9 g
  • 18%
  • Sodium
  • 346 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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