Asparagus Chickpea Quinoa Salad
A vibrant and nutritious salad that combines quinoa, asparagus, and chickpeas, perfect for meal prep or a light lunch.
Ingredients
For the Dressing
- 1/4 cup freshly squeezed lemon juice Adds a bright, zesty punch to the dish.
- 1/4 cup extra virgin olive oil Brings depth of flavor.
- 2 teaspoons Dijon mustard For a subtle tangy kick.
- 1 clove garlic, minced Adds aromatic warmth.
- to taste Kosher salt Essential for enhancing all flavors.
- to taste Black pepper Provides just the right amount of spice.
For the Quinoa
- 2 cups water The base for cooking quinoa.
- 1 cup quinoa Nutty, protein-rich grain.
- 1/2 teaspoon salt To season the quinoa as it cooks.
For the Salad
- 2 teaspoons olive oil For sautéing the asparagus.
- 1 small bunch asparagus, cut into 1-inch pieces Adds crisp texture and vibrant color.
- 1 tablespoon fresh lemon juice Brightens the dish further.
- 1 1/2 cups chickpeas, rinsed and drained Hearty source of plant-based protein.
- 3 green onions, sliced Adds mild onion flavor and freshness.
- 1/3 cup crumbled feta cheese Creamy and tangy, complements the dish.
Instructions
Prepare the Dressing
- Whisk together the lemon juice, olive oil, Dijon mustard, and minced garlic in a bowl. Season with salt and pepper to taste, then set aside.
Cook the Quinoa
- Combine water, quinoa, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed. Fluff with a fork and cool to room temperature.
Sauté the Asparagus
- Heat olive oil in a skillet over medium heat. Add asparagus and sauté for around 5 minutes until tender yet crisp. Drizzle with lemon juice before removing from heat.
Combine Ingredients
- In a large bowl, combine quinoa, sautéed asparagus, chickpeas, green onions, and feta. Drizzle dressing over the top and mix well. Adjust seasoning with salt and pepper.
Serve
- Enjoy immediately or chill in the refrigerator for about 30 minutes before serving.
Notes
For added texture, consider adding toasted nuts or fresh herbs. If you prefer, substitute feta with goat cheese or a vegan alternative.