QUINOA SALAD | easy recipe with light lemon dressing

Thhis light and fresh Quinoa Salad recipe is a combination of cooked quinoa, roasted asparagus, chickpeas, and tangy feta cheese; tossed in a simple lemon vinaigrette. This easy gluten-free, vegetarian dish is packed with plant-based protein and is perfect as a side or a light meal.


Join me for a six-part, mind-body workshop in kind, sustainable weight loss ➡️ https://thedontdiet.com/ ⬅️ Learn to love your body, enjoy your food, and lose weight!

PRINT RECIPE: https://cleananddelicious.com/asparagus-quinoa-salad-with-feta-cheese/

JOIN MY NEWSLETTER:https://cleananddelicious.ck.page/weeklynewsletter
SUBSCRIBE to my channel: http://tinyurl.com/jaxbcd6

Glass Mixing Bowls: https://amzn.to/3ZQtEK8
My Kitchen Knife: https://amzn.to/3MVREVT

WEBSITE: https://cleananddelicious.com/
INSTAGRAM: https://www.instagram.com/clean_and_delicious
FACEBOOK: https://bit.ly/2XvSjVh
PINTEREST: https://www.pinterest.com/danispies/
TWITTER: https://twitter.com/DaniSpies

0:00 Intro
0:15 Prepare the Quinoa
1:15 Prepare the Asparagus
2:19 Prepare the Salad Dressing
3:01 Assemble the Salad with the Asparagus, Chick Pea’s and Scallions
4:07 Serve your Quinoa Salad
4:33 Enjoy!

1 cup uncooked quinoa
1 pound asparagus trimmed
2 tablespoons + 1 teaspoon extra virgin olive oil
1/4 cup fresh squeezed lemon juice
2 cloves garlic crushed
1-15 ounce can chickpeas drained and rinsed
1/4 cup thinly sliced scallions (about 3 scallions)
2.5 ounces feta cheese crumbled
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup fresh mint, parsley or cilantro optional for garnish

Preheat the oven to 425ºF. Place the asparagus on a rimmed baking sheet and toss with 1 teaspoon of olive oil and season with salt and pepper.

Pop in the oven and bake for 8-12 minutes or until tender. The thickness of your asparagus will determine how long it needs to cook. Cool and cut into 1-inch pieces. Set aside.

In a fine-meshed strainer, rinse the quinoa under cold water for 30 seconds. Drain well.
Rinsing quinoa in a mesh strainer.

In a small saucepan combine quinoa with 2 cups of water. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook, uncovered, until the quinoa has absorbed all of the water, about 15 minutes. Cover, and set aside.

In a large bowl, combine the rest of the olive oil, lemon juice, and garlic. Season with salt and pepper and whisk together.

Add the cooked quinoa, chickpeas, scallions, and asparagus to the bowl with the dressing and gently toss everything together.

Transfer into a serving bowl and top with crumbled feta cheese and fresh herbs if using. Adjust seasonings and enjoy.

Store leftovers in an airtight container in the refrigerator for up to 4 days. It tastes great chilled or at room temperature. Refresh the salad with a good stir, a squeeze of lemon juice and more salt and pepper as needed.

Serving: 1.5cups | Calories: 307kcal | Carbohydrates: 36g | Protein: 12g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 16mg | Sodium: 499mg | Potassium: 539mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1003IU | Vitamin C: 14mg | Calcium: 146mg | Iron: 5mg

Disclaimer: product links may include affiliate links.
#quinoasalad #quinoasaladrecipe #quinoarecipes

22 Replies to “QUINOA SALAD | easy recipe with light lemon dressing”

  1. Looks DANI LICIOUS! Would u think its weird adding a handful of craisins for a pinch of sweetness?

  2. And I would add some cherry tomatoes, halfed or quartered, and some sunflower seeds.

  3. Adding this delicious recipe to my cookbook. I love the taste of lemon in the quinoa, and l cannot like asparagus more???? Thank you!

  4. How long does it last in the fridge because it's just me. It looks delicious. Thankyou for the recipe

  5. Ooh this looks good. I never tire of quinoa recipes. I already have some mint and feta because I just made your Mediterranean chickpea salad, so I will get some asparagus and make this salad this weekend. Thanks for the recipe!

  6. Thank Dani. I do love quinoa and I'm definitely going to try this recipe!!❤❤

  7. Excellent and thank you Dani! ❤ Sorry for my absence, I was away, visiting my Mama and family! Enjoy your weekend, dear!

  8. "Excellent "????????????
    it looks so good !!!
    I am going to try it ..and share too ..
    Thank you Dani ????????????

  9. I appreciate that you include vegan and vegetarian options in your videos. It's nice to see that everyone can enjoy delicious food ????????????????

  10. Great recipe Dani! Love quinoa. Another one I can meal prep too. Thanks so much!

  11. I can't eat quinoa, but I was looking for a side dish for cod tonight, and I think I'm going to make an asparagus and chick pea salad with the lemon dressing. So, everything minus the quinoa. I always love how your recipes are adaptable to my food restrictions. Thank you!

  12. Is there something I can use instead of chickpeas as I do not like them?

Comments are closed.