Description
A vibrant, nutritious salad featuring roasted asparagus, chickpeas, and quinoa topped with feta cheese and fresh herbs.
Ingredients
Scale
- 1 cup uncooked quinoa
- 1 pound asparagus (trimmed)
- 2 tablespoons + 1 teaspoon extra virgin olive oil
- 1/4 cup fresh squeezed lemon juice
- 2 cloves garlic (crushed)
- 1 can (15 ounces) chickpeas (drained and rinsed)
- 1/4 cup thinly sliced scallions (about 3 scallions)
- 2.5 ounces feta cheese (crumbled)
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh mint, parsley, or cilantro (optional for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the asparagus and trim the tough ends.
- Toss the asparagus with 1 tablespoon of olive oil, sea salt, and black pepper.
- Arrange the asparagus on a baking sheet in a single layer.
- Roast in the preheated oven for about 15-20 minutes, or until the asparagus is tender and slightly caramelized.
- Rinse quinoa thoroughly under cold water to remove bitterness.
- Combine quinoa with 2 cups of water in a medium saucepan.
- Bring to a boil over high heat.
- Reduce heat to low and simmer for about 15 minutes, or until quinoa is fluffy and water is absorbed.
- Remove quinoa from heat and let it sit for 5 minutes, then fluff with a fork.
- Combine the roasted asparagus, chickpeas, scallions, lemon juice, crushed garlic, and remaining olive oil in a large bowl.
- Fold in the fluffed quinoa gently.
- Add crumbled feta cheese and mint, parsley, or cilantro for extra flavor.
- Season with additional salt and pepper to taste.
- Serve chilled or at room temperature.
Notes
This salad is best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg