Quinoa, Asparagus & Feta Salad
Quinoa, Asparagus & Feta Salad
This is such a nourishing midweek salad. It fills you up and it’s super fresh. Feel free to add chicken or tofu if you like. Serve this salad alongside any meat, but chicken, fish or pork work well, as it’s such a light salad.
Ingredients
- 2 cups quinoa cooked
- 1 bunch asparagus chopped
- 400 g canned chickpeas drained
- 1 cup spinach chopped
- 2 spring onions finely chopped
- 1/2 cup mint leaves or parsley leaves, chopped
- 3/4 cup feta cheese crumbled
- 1/2 cup slivered almonds toasted
- sea salt & cracked black pepper
Dressing
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice
- 2 teaspoons dijon mustard
- sea salt & cracked black pepper
Instructions
- Cook the quinoa as per packet instructions. Set aside to cool.
- Place the chopped asparagus in a microwave-safe bowl with 1 cup of water and cook on high for 1–2 minutes (depending on your microwave).
- In a large salad bowl, place the quinoa, asparagus, chickpeas, spinach, spring onion, mint, feta and toasted almonds. Combine gently and season well.
- For the dressing: Place all the ingredients in a jar and shake well. Pour over the salad. Toss well and serve.
Nutrition
Calories: 543kcalCarbohydrates: 63gProtein: 19gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gCholesterol: 25mgSodium: 364mgPotassium: 835mgFiber: 9gSugar: 3gVitamin A: 1986IUVitamin C: 17mgCalcium: 234mgIron: 7mg
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