30-Minute Roasted Asparagus Quinoa Salad
Ingredients
-
1
cup
uncooked quinoa
-
1
pound
asparagus, trimmed
-
2
tablespoons
extra virgin olive oil
-
1
teaspoon
extra virgin olive oil
-
¼
cup
fresh squeezed lemon juice
-
2
cloves
garlic, crushed
-
1
15-ounce can
chickpeas, drained and rinsed
-
¼
cup
thinly sliced scallions
-
2.5
ounces
feta cheese, crumbled
-
½
teaspoon
sea salt
-
¼
teaspoon
black pepper
-
¼
cup
fresh mint, parsley or cilantro (optional for garnish)
Instructions
- Preheat the oven to 425ºF and prepare the asparagus on a baking sheet with olive oil, salt, and pepper.
- Roast the asparagus for 8-12 minutes until tender, then cool and cut into 1-inch pieces.
- Rinse the quinoa under cold water and drain well.
- Cook the quinoa in a saucepan with water, bringing it to a boil and then simmering until absorbed, about 15 minutes.
- In a large bowl, whisk together the remaining olive oil, lemon juice, garlic, salt, and pepper.
- Combine the cooked quinoa, chickpeas, scallions, and asparagus with the dressing and toss gently.
- Transfer to a serving bowl and top with crumbled feta and fresh herbs if desired. Adjust seasonings and serve.
Nutrition Facts (estimated)
Servings
4
Calories
307
Total fat
14g
Total carbohydrates
36g
Total protein
12g
Sodium
499mg
Cholesterol
16mg
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