Experience the vibrant flavors of our Fresh Asparagus Chickpea Quinoa Salad, a perfect blend of nutritious ingredients that make for a delightful meal.
Author:Souzan
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Salads
Method:no-cook, boil
Cuisine:Mediterranean
Diet:vegan
Ingredients
Scale
1 cup quinoa
2 cups water
1 bunch fresh asparagus, trimmed and cut into pieces
1 can (15 oz) chickpeas, rinsed and drained
1/2 cup cherry tomatoes, halved
1/4 cup red onion, diced
1/4 cup feta cheese, crumbled
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Rinse quinoa under cold water and combine it with water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed.
In the last 5 minutes of cooking the quinoa, add asparagus pieces to the pot to blanch them.
Once done, fluff quinoa with a fork and let it cool slightly.
In a large mixing bowl, combine chickpeas, cherry tomatoes, red onion, and feta cheese.
Add the cooled quinoa and asparagus to the bowl.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Pour the dressing over the salad and toss gently to combine.