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. ❤︎ ORDER MY C&D COOKBOOK ❤︎ ❤︎ THE DON’T DIET ❤︎ Join me for a six-part, mind-body workshop in kind, sustainable weight loss ➡️ ⬅️ Learn to love your body, enjoy your food, and lose weight! PRINT RECIPE: JOIN MY NEWSLETTER: SUBSCRIBE to my channel: ❤︎ FAVORITE FOODS KITCHEN TOOLS ❤︎ Glass Mixing Bowls: My Kitchen Knife: ❤︎ LET’S CONNECT ❤︎ WEBSITE: INSTAGRAM: FACEBOOK: PINTEREST: TWITTER: TIMESTAMPS 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! QUINOA SALAD RECIPE 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. NOTES 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. NUTRITION Serving: | 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