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Spring Quinoa Salad with Artichokes, Feta Cheese and Asparagus
When I first wrote this post, we had just returned from an amazing vacation to Las Vegas. It was great to get back into the swing of things and get back into the routine of the girls’ classes and lessons, doing fitness classes and catching up on work stuff. It also felt good to eat some homemade food! When we travel, I try to limit myself to one indulgent meal each day and stick to my normal meals for the most part, but Las Vegas is a little different. It was easy for me to choose healthy options for breakfast, but you should definitely take advantage of all the fantastic entree and dessert options. 😉
I also thought, “I can’t wait to eat a vegetable when we get back,” but then I looked in our refrigerator, it was practically empty, and I ended up eating salted caramel ice cream with coconut milk for lunch. I guess I was still in Vegas mode. 😉 Once I was finally able to fill the refrigerator, I created this little salad on the fly with some of the new grocery stash.
This salad is perfect for upcoming spring parties or picnics and includes two of the “big A’s”: artichokes and asparagus. It has bright, zesty, fresh lemon flavors thanks to the lemon juice and zest, and because it’s made from quinoa, it’s sturdy enough to last a few days in the refrigerator, so you can make it ahead of time! I made it as part of this week’s meal prep (along with some grilled chicken, amaze balls, and protein baked oatmeal) so I could easily eat it alone on top of green salads or with grilled chicken or tuna for an easy lunch.
This salad is hearty and filling, plus it’s gluten-free. Vegan friends can omit the feta cheese or add their favorite vegan cheese, for a vegan option.
Plus, it’s one of those “throw everything in a bowl and forget about it” recipes, which means I’m a fan.
How to make a quinoa salad
- Always rinse quinoa for about a minute in a fine mesh strainer before cooking.
- Rinsing removes the phytic acid that makes quinoa harder for some people to digest.
- Rinsing also removes the bitter taste.
- For perfectly fluffy quinoa, use 1 3/4 cups of water for every 1 cup of quinoa.
- This salad is just as delicious with roasted vegetables (roasted asparagus and artichokes instead of raw)
- This salad pairs wonderfully with light dishes like salmon, shrimp, tuna, or grilled chicken.
- Feel free to mix in other ingredients such as red onion, peas, fresh herbs or lean meat.
Spring Quinoa Salad with Asparagus and Artichokes
A bright and flavorful spring salad that you can make ahead for parties or as part of weekly meal prep! Easy, gluten-free vegan option
- Preparation time: twenty
- Total Time: 20 minutes
- Produce: 6 1x
- 1 1/2 cups quinoa, rinsed and cooked according to package instructions. (Let it cool a little before assembling the salad so the cheese doesn’t melt)
- 4 oz feta cheese
- 1 bunch of asparagus, washed and cut into fourthis
- 1 jar of marinated arti chokes, cut into quarters (12 ounces)
- 1 lemon; zest and juice
- 1/4 teaspoon garlic powder
- Fresh basil to decorate
- 2 tablespoons olive oil
- Salt and pepper
- 1. Bring a large pot of water to a boil. Add the asparagus and boil for 2-3 minutes, then rinse with cold water.
- 2. Add the asparagus to the quinoa, along with the lemon juice, zest, garlic powder, olive oil, feta cheese, and artichokes. Mix well and then season well with salt and pepper.
- 3. Top with fresh chopped basil.
Grades
- It tastes amazing the day you make it, but even better the next day! Keep covered in the refrigerator for 3-5 days.
What’s your favorite spring salad combination? Another of my favorite recipes for this time of year is here! It’s Uncle Eric’s Best Pasta Salad, which is always a hit.
Have a wonderful morning and see you soon!
xo
gina
