Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
To make the dressing, in a small bowl, add
Extra-Virgin Olive Oil (1/2 cup)
,
Shallot (1)
,
Fresh Mint (1 Tbsp)
, 1/4 cup of
Lemon Juice (2)
,
Dijon Mustard (1/2 Tbsp)
,
Honey (2 Tbsp)
, and
Garlic (1 clove)
. Whisk until emulsified. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
and set aside.
Step 2
In a medium saucepan, add
Water (2 cups)
,
Quinoa (1 cup)
, and
Salt (1/2 tsp)
to a boil. Once starting to boil, reduce the heat to low and cook covered until water is absorbed for about 10 minutes. Remove from heat and fluff with a fork.
Step 3
Meanwhile, heat a large skillet with
Olive Oil (1/2 Tbsp)
over medium heat and add
Asparagus (1 bunch)
and 1 Tbsp of
Lemon Juice (1)
. Cook until asparagus turns bright green and becomes fork tender, about 5 minutes.
Step 4
To a large bowl, add quinoa, asparagus,
Chickpeas (1 can)
,
Tomato (1)
,
Avocado (1)
,
Dried Cranberries (1/4 cup)
,
Toasted Sliced Almonds (2 Tbsp)
, and
Crumbled Feta Cheese (1/3 cup)
.
Step 5
Pour the dressing over the salad and toss to combine. Season with salt and
Ground Black Pepper (to taste)
. Serve right away.
Rate & Review
{{id}}
Tags
VIEW MORE TAGS VIEW LESS TAGSCheesy Shredded Chicken Enchiladas
Southwest Vegetarian Bake
Creamy Chicken and Rice Soup
Sheet Pan Chicken Caprese
Chocolate Orange Shortbread
Sheet Pan Fish and Chips
Ground Beef and Potato Casserole
Skillet Chocolate Chip Cookie
Homemade Caramel Popcorn
Sheet Pan Chicken Thighs with Apple-Honey Glaze
Quick Teriyaki Meatball Rice Bowl
Fusilli Tuna Salad
Rotisserie Chicken Panini
Avocado Deviled Eggs
Roasted Green Beans with Crispy Fried Onions
Chipotle Chicken Burrito Bowl
Recommended Recipes
{{name}}