Name: Asparagus and Chickpea Quinoa Salad with Feta
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup quinoa, uncooked; 1 lb asparagus, trimmed; 2 1/4 tbsp extra virgin olive oil; 1/4 cup lemon juice, fresh squeezed; 2 cloves garlic, crushed; 1 (15 oz) can chickpeas, drained and rinsed; 1/4 cup scallions, thinly sliced; 2.5 oz feta cheese, crumbled; 1/2 tsp sea salt; 1/4 tsp black pepper; 1/4 cup fresh mint, parsley, or cilantro

Estimate, per serving

Cal: 307
Protein: 12g
Carbs: 36g
Fat: 14g
Sodium: 499mg
Fiber: 6g

Ingredients

quinoauncooked: 1 1/2 cup
asparagustrimmed: 1 1/2 lb
extra virgin olive oil: 3 3/8 tbsp
lemon juicefresh squeezed: 3/8 cup
garliccrushed: 3 cloves
chickpeasdrained and rinsed: 1 1/2 (15 oz) can
scallionsthinly sliced: 3/8 cup
feta cheesecrumbled: 3 3/4 oz
sea salt: 3/4 tsp
black pepper: 3/8 tsp
fresh mint, parsley, or cilantro: 3/8 cup

Method

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

Fits

Vegetarian
Gluten-free