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Quinoa, Asaparagus & Feta Salad
Recipe

13 INGREDIENTS • 7 STEPS • 30MINS

Quinoa, Asaparagus & Feta Salad

5
5 ratings
A wonderful spring or summer salad. Serve chilled or at room temperature.
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Quinoa, Asaparagus & Feta Salad
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Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
A wonderful spring or summer salad. Serve chilled or at room temperature.
30MINS
Total Time
$3.46
Cost Per Serving
Ingredients
Servings
4
US / Metric
Quinoa
1/2 cup
Water
1 cup
Water
Asparagus
1 2/3 cups
Asparagus, cut
Scallion
1 bunch
Scallion, thinly sliced
2 scallions per 4 servings
White Wine Vinegar
1 Tbsp
White Wine Vinegar
or Champagne Vinegar
Olive Oil
1/4 cup
Tarragon
1/4 cup
Tarragon, chopped
Fresh Mint Leaves
1 Tbsp
Salt
to taste
Feta Cheese
1 cup
Feta Cheese, crumbled
Green Peas
1 cup
Green Peas, cooked
Nutrition Per Serving
VIEW ALL
Calories
344
Fat
23.1 g
Protein
12.1 g
Carbs
23.7 g
Add to plan
logo
Quinoa, Asaparagus & Feta Salad
Save
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
Cooking InstructionsHide images
step 1
Trim the ends from the Asparagus (1 2/3 cups) and cut them into one inch pieces. Set aside.
step 1 Trim the ends from the Asparagus (1 2/3 cups) and cut them into one inch pieces.  Set aside.
step 2
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.
step 2 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.
step 3
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.
step 4
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.
step 4 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.
step 5
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 (1/4 cup), tarragon, and mint. Whisk to combine. Season with Salt (to taste) and Ground Black Pepper (to taste).
step 5 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 (1/4 cup), tarragon, and mint. Whisk to combine. Season with Salt (to taste) and Ground Black Pepper (to taste).
step 6
Crumble the Feta Cheese (1 cup). Chop the fresh Tarragon (1/4 cup) and Fresh Mint Leaves (1 Tbsp). Thinly slice the Scallion (1 bunch).
step 6 Crumble the Feta Cheese (1 cup). Chop the fresh Tarragon (1/4 cup) and Fresh Mint Leaves (1 Tbsp). Thinly slice the Scallion (1 bunch).
step 7
In a medium bowl, combine the Green Peas (1 cup), asparagus, quinoa, scallions, and feta cheese. Toss with dressing and serve. Enjoy!
step 7 In a medium bowl, combine the Green Peas (1 cup), asparagus, quinoa, scallions, and feta cheese. Toss with dressing and serve. Enjoy!
Tags
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Gluten-Free
Lunch
Shellfish-Free
Vegetarian
Salad
Vegetables
Whole Grains
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