Spring is the perfect time to refresh your palate with vibrant flavors, and our Spring Asparagus Grain Salad is the ultimate dish to elevate your seasonal dining experience! Bursting with the freshness of tender asparagus, juicy cherry tomatoes, and the nutty goodness of quinoa, this salad not only looks stunning but is also packed with nutrients. Whether you're hosting a spring gathering or simply craving a light yet satisfying meal, this recipe will have everyone asking for seconds. Dive into this delightful medley of flavors and textures that will leave you feeling energized and inspired!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 1 bunch asparagus, trimmed and cut into pieces
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Rinse quinoa thoroughly in a fine-mesh strainer under cold water to remove any bitter coating.
- In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa is fluffy.
- While quinoa is cooking, prepare the asparagus. Trim the tough woody ends and cut asparagus into 1-inch diagonal pieces.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sauté asparagus for 3-4 minutes until bright green and slightly tender, but still crisp. Remove from heat and let cool.
- In a large mixing bowl, combine cooked quinoa, sautéed asparagus, halved cherry tomatoes, and diced red onion.
- In a small bowl, whisk together remaining olive oil, lemon juice, salt, and pepper to create the dressing.
- Pour dressing over the salad and gently toss to combine all ingredients thoroughly.
- Sprinkle crumbled feta cheese over the top of the salad.
- Serve immediately at room temperature, or chill for 30 minutes if you prefer a cold salad.
Tips
- Rinse the Quinoa: Always rinse quinoa thoroughly to remove its natural coating, called saponin, which can give it a bitter taste. A fine-mesh strainer works best for this task.
- Perfectly Cooked Quinoa: Keep an eye on the quinoa while it cooks; once the water is absorbed, remove it from heat and let it sit covered for a few minutes to allow it to fluff up perfectly.
- Sautéing Asparagus: For the best texture, sauté the asparagus until it’s bright green and still slightly crisp. This will keep it vibrant and prevent it from becoming mushy.
- Customize Your Salad: Feel free to add other seasonal vegetables or swap out the feta for another cheese, like goat cheese or mozzarella, to suit your taste preferences.
- Make Ahead: This salad can be made ahead of time and chilled for 30 minutes before serving, allowing the flavors to meld beautifully. It’s a great option for meal prep!
- Serving Suggestions: Pair this salad with grilled chicken or fish for a complete meal, or enjoy it on its own as a light lunch or dinner.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 10g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 15mg
