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Servings:

Quinoa, Asaparagus & Feta Salad

A wonderful spring or summer salad. Serve chilled or at room temperature.

Total Time

30min

5.0

5 Ratings

Author: Garlic & Zest

Servings:

Ingredients

•

1/2 cup

Quinoa

•

1 cup

Water

•

1 2/3 cups

Asparagus , cut

•

1 bunch

Scallions , thinly sliced

•

Lemon

•

1 Tbsp

White Wine Vinegar

or Champagne Vinegar

•

4 Tbsp

Olive Oil

•

4 Tbsp

Tarragon , chopped

•

1 Tbsp

Fresh Mint Leaves , chopped

•

to taste

Salt

•

to taste

Ground Black Pepper

•

1 cup

Feta Cheese , crumbled

•

1 cup

Green Peas , cooked

Cooking Instructions

Trim the ends from the Asparagus (1 2/3 cups) and cut them into one inch pieces. Set aside.

In a small saucepan, combine Quinoa (1/2 cup) and Water (1 cup) and bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat, and take off lid to allow quinoa to cool.

Meanwhile, prepare an ice bath by placing 1-2 cups of ice in a medium bowl and adding water. Set aside. Bring another small pan of water to a boil. Add asparagus, and cook until crisp-tender, 4 minutes.

Using a slotted spoon, scoop out the asparagus and plunge into ice bath to stop the cooking and set color. Remove asparagus and pat dry with a paper towel.

For the dressing, zest the Lemon (1) and cut lemon in half. Combine the zest and juice from half the lemon in a small bowl. Add White Wine Vinegar (1 Tbsp) , Olive Oil (4 Tbsp) , tarragon, and mint. Whisk to combine. Season with Salt (to taste) and Ground Black Pepper (to taste) .

Crumble the Feta Cheese (1 cup) . Chop the fresh Tarragon (4 Tbsp) and Fresh Mint Leaves (1 Tbsp) . Thinly slice the Scallions (1 bunch) .

In a medium bowl, combine the Green Peas (1 cup) , asparagus, quinoa, scallions, and feta cheese. Toss with dressing and serve. Enjoy!

Nutrition Per Serving

CALORIES

344

FAT

23.1 g

PROTEIN

12.1 g

CARBS

23.7 g