Asparagus and Chickpea Quinoa Salad with Feta

Ingredients

quinoauncooked

2 cup

asparagustrimmed

2 lb

extra virgin olive oil

4 1/2 tbsp

lemon juicefresh squeezed

1/2 cup

garliccrushed

4 cloves

chickpeasdrained and rinsed

2 (15 oz) can

scallionsthinly sliced

1/2 cup

feta cheesecrumbled

Egg-freenutritional yeastmixed with a squeeze of lemon for umami

5 oz6 tbsp

sea salt

1 tsp

black pepper

1/2 tsp

fresh mint, parsley, or cilantro

1/2 cup

Method

1. 01Preheat oven to 425°F.
2. 02Toss asparagus with 1 tsp olive oil, salt, and pepper on a rimmed baking sheet.
3. 03Roast 8 to 12 minutes until tender. Cool and cut into 1-inch pieces.10 min
4. 04Rinse quinoa in a fine-meshed strainer under cold water 30 seconds. Drain well.
5. 05Combine quinoa with 2 cups water in a small saucepan. Bring to a boil over medium-high heat, then reduce to a gentle simmer.
6. 06Cook uncovered until quinoa absorbs all water, about 15 minutes. Cover and set aside.15 min
7. 07Whisk together remaining olive oil, lemon juice, garlic, salt, and pepper in a large bowl.
8. 08Add cooked quinoa, chickpeas, scallions, and roasted asparagus to the bowl. Toss gently.
9. 09Transfer to a serving bowl. Top with feta and fresh herbs. Adjust seasonings.

Fits

• Vegetarian
• Gluten-free