Asparagus Quinoa Mix (Printable Version)
A colorful mix of asparagus, chickpeas, quinoa, and a bright lemony finish.
# Ingredients:
→ Salad
01 -
2 cups vegetable broth or water
02 -
1 can (15 oz) chickpeas, rinsed and drained
03 -
1 cup quinoa (rinsed first)
04 -
1 bunch of asparagus, cut into 1-inch chunks, with ends trimmed
05 -
¼ cup diced red onion (finely chopped)
06 -
¼ cup crumbled feta cheese (optional)
07 -
½ cup halved cherry tomatoes
08 -
¼ cup chopped fresh parsley
→ Lemon Dressing
09 -
¼ cup of olive oil
10 -
1 clove minced garlic
11 -
1 tsp of Dijon mustard
12 -
2 tbsp of freshly squeezed lemon juice
13 -
1 tsp of grated lemon peel
14 -
½ tsp salt
15 -
¼ tsp of ground pepper
# Steps:
01 -
Heat 2 cups of vegetable broth or water in a medium-sized pot until it boils. Stir in the rinsed quinoa, turn the heat down low, cover it, and let it cook for around 12-15 minutes. Check to make sure all the liquid's absorbed. Fluff with a fork and set aside, letting it cool completely.
02 -
Get a pot of water boiling and toss in the asparagus. Let it cook for 2-3 minutes until it brightens and softens but still has some bite. Remove it quickly and drop it into a bowl of ice water, stopping it from cooking further. Drain and put aside.
03 -
Mix the olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and pepper in a little bowl. Whisk until it’s smooth and combined.
04 -
Take a big bowl and mix the cooked quinoa with the asparagus, tomatoes, parsley, chickpeas, and red onion. Drizzle your dressing over the mix and give it a good toss until everything’s coated.
05 -
Sprinkle some crumbled feta on top if you’re using it. Toss gently to mix it in.
06 -
You can eat it right away or let it chill in the fridge for half an hour to blend the flavors. Serve it cold or at room temperature.