Description
A refreshing and nutritious salad featuring quinoa, asparagus, and arugula, dressed with a zesty lemon vinaigrette.
Ingredients
- 1/2 cup dry quinoa
- 1 bunch asparagus, ends trimmed and cut into 2-inch pieces
- 1 can chickpeas (15oz), drained and rinsed
- Cooking spray or olive oil
- Kosher salt to taste
- Black pepper to taste
- 1/2 cup crumbled feta (regular or vegan)
- 1/4 cup diced red onion or shallot
- 2 oz baby arugula (about 2 packed cups)
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp maple syrup or honey
- 1/2 tsp dijon mustard
- 1 garlic clove, minced
Instructions
- Preheat your oven to 425°F. Rub the chickpeas dry between dish towels and discard any skins.
- Transfer the chickpeas to a baking sheet, spray with cooking spray, and season with kosher salt.
- Bake the chickpeas for about 20 minutes until golden and crispy.
- Prepare the quinoa according to package instructions, optionally using chicken broth.
- After 20 minutes, push chickpeas to the edges of the baking sheet and place asparagus in the center.
- Season the asparagus and toss to coat evenly before returning it to the oven for 10-12 minutes.
- Allow chickpeas and asparagus to cool for several minutes.
- Combine all lemon dressing ingredients in a bowl; stir or shake until emulsified.
- In a large mixing bowl, combine quinoa, chickpeas, asparagus, feta, red onion, and arugula. Pour dressing and toss to coat.
Notes
For added flavor, cook quinoa in chicken broth and allow chickpeas to cool slightly after roasting for better texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean