Asparagus Chickpea Quinoa Salad (Print Version)
# Ingredients:
→ Salad
01 -
1 cup quinoa, rinsed
02 -
2 cups water or vegetable broth
03 -
1 bunch asparagus, trimmed and cut into 1-inch pieces
04 -
1 can (15 oz) chickpeas, drained and rinsed
05 -
½ cup cherry tomatoes, halved
06 -
¼ cup red onion, finely diced
07 -
¼ cup feta cheese, crumbled (optional)
08 -
¼ cup fresh parsley, chopped
→ Lemon Dressing
09 -
¼ cup olive oil
10 -
2 tbsp fresh lemon juice
11 -
1 tsp lemon zest
12 -
1 tsp Dijon mustard
13 -
1 clove garlic, minced
14 -
½ tsp salt
15 -
¼ tsp black pepper
# Instructions:
01 -
In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 12-15 minutes until the liquid is absorbed. Fluff with a fork and set aside to cool.
02 -
Bring a pot of water to a boil. Add the asparagus pieces and cook for 2-3 minutes until tender-crisp and bright green. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again.
03 -
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, garlic, salt, and black pepper until well combined.
04 -
In a large bowl, combine the cooked quinoa, blanched asparagus, chickpeas, cherry tomatoes, red onion, and parsley. Pour the dressing over the salad and toss to combine.
05 -
Sprinkle with feta cheese (if using) and give it a final toss.
06 -
Enjoy immediately, or refrigerate for 30 minutes to let the flavors meld together. Serve chilled or at room temperature.