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Recipes
Asparagus Quinoa Salad with Citrus Vinaigrette
Recipe

22 INGREDIENTS • 5 STEPS • 30MINS

Asparagus Quinoa Salad with Citrus Vinaigrette

5
2 ratings
Asparagus quinoa salad is a perfect spring dish that is fresh, simple, and healthy. This delicious salad is topped with crumbled feta cheese and served with a simple homemade lemon vinaigrette dressing - a foolproof salad recipe to enjoy on any day of the week.
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SideChef Everyday
SideChef Everyday is the place where quick, easy recipe ideas are affordable and delicious. Find all the best simple recipes with only a few ingredients and easy-to-follow recipe instructions here.
https://www.sidechef.com/
Asparagus quinoa salad is a perfect spring dish that is fresh, simple, and healthy. This delicious salad is topped with crumbled feta cheese and served with a simple homemade lemon vinaigrette dressing - a foolproof salad recipe to enjoy on any day of the week.
30MINS
Total Time
$6.40
Cost Per Serving
Ingredients
Servings
4
US / Metric
Water
2 cups
Water
Quinoa
1 cup
Salt
1/2 tsp
Salt
plus more to taste
Avocado
1
Avocado, diced
Olive Oil
1/2 Tbsp
Tomato
1
Tomato, diced
Asparagus
1 bunch
Asparagus
preferably a small bunch, cut into 1-inch pieces
Lemon
1
Lemon, juiced
1 Tbsp of juice needed
Chickpeas
1 can
(15 oz)
Chickpeas, drained, rinsed
Dried Cranberries
1/4 cup
Dried Cranberries
Crumbled Feta Cheese
1/3 cup
Crumbled Feta Cheese
Lemon Vinaigrette
Lemon
2
Lemons, juiced
1/4 cup of juice needed
Extra-Virgin Olive Oil
1/2 cup
Extra-Virgin Olive Oil
Shallot
1
Small Shallot, diced
Fresh Mint
1 Tbsp
Finely Chopped Fresh Mint
Dijon Mustard
1/2 Tbsp
Dijon Mustard
Garlic
1 clove
Garlic, minced
Honey
2 Tbsp
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
757
Fat
45.3 g
Protein
21.6 g
Carbs
77.5 g
Add to plan
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Asparagus Quinoa Salad with Citrus Vinaigrette
Save
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SideChef Everyday
SideChef Everyday is the place where quick, easy recipe ideas are affordable and delicious. Find all the best simple recipes with only a few ingredients and easy-to-follow recipe instructions here.
https://www.sidechef.com/
Cooking InstructionsHide 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 Lemons (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 (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.
step 5 Pour the dressing over the salad and toss to combine. Season with salt and Ground Black Pepper (to taste). Serve right away.
Tags
view more tags
Gluten-Free
Lunch
Shellfish-Free
Dinner
Vegetarian
Quick & Easy
Salad
Vegetables
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