In Season: Asparagus Chickpea Quinoa Salad
This quick and easy recipe features a springtime favorite veggie, asparagus! Loaded with vitamins, minerals, and antioxidants, this seasonal vegetable packs a healthy punch. The combo of asparagus, quinoa, chickpeas, feta and a simple lemon vinaigrette is delicious and hearty—serve on it’s own (great to prep for lunch!) or as a star side dish.
For the lemon vinaigrette:
¼ cup freshly squeezed lemon juice
¼ cup extra virgin olive oil
2 tsp Dijon mustard
I clove garlic, minced
Kosher salt and black pepper, to taste
For the salad:
2 cups water
1 cup quinoa
½ tsp olive oil
1 small bunch asparagus, cut into 1-inch pieces
1 Tbsp fresh lemon juice
1 (14 oz) can chickpeas, rinsed and drained
3 green onions, sliced
1/3 cup crumbled feta cheese
salt and freshly ground black pepper to taste
1. In a small bowl or medium jar, combine the lemon juice, olive oil, mustard and garlic. Whisk to combine or shake with the jar lid tight. Season with salt and pepper to taste, and set aside.
2. Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
3. While the quinoa is cooking, cook the asparagus. In a large skillet, heat the olive oil over medium heat. Add the asparagus and fresh lemon juice. Cook until tender, about 5 minutes.*
4. In a large bowl, combine quinoa, asparagus, chickpeas, green onions and feta cheese. Pour the dressing over the salad and stir until well coated. Season with salt and pepper, to taste. Serve!
*If your asparagus spears are on the larger side, cut the ends in slightly smaller pieces or extend cooking time.