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.
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Ingredients
- 1 bunch asparagus chopped
- 2 cups quinoa cooked
- 400 g canned chickpeas drained
- 1 cup baby 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
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice
- 2 teaspoons dijon mustard
- sea salt & cracked black pepper
Instructions
- 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).1 bunch asparagus
- In a large salad bowl, place the quinoa, asparagus, chickpeas, spinach, spring onion, mint, feta and toasted almonds. Combine gently and season well.2 cups quinoa, 1 bunch asparagus, 400 g canned chickpeas, 1 cup baby spinach, 2 spring onions, 1/2 cup mint leaves, 3/4 cup feta cheese, 1/2 cup slivered almonds
- For the dressing: Place all the ingredients in a jar and shake well. Pour over the salad. Toss well and serve.1/4 cup extra virgin olive oil, 1/4 cup lemon juice, 2 teaspoons dijon mustard, sea salt & cracked black pepper
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