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Asparagus salad made with quinoa, chickpeas and feta.
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4.86 from 7 votes

30-Minute Roasted Asparagus Quinoa Salad

Delicious and satisfying Quinoa Asparagus Salad is a combination of roasted asparagus, quinoa, chickpeas and tangy feta cheese; tossed in a simple lemon vinaigrette. This easy gluten free, vegetarian dish is packed with plant-based protein and is perfect as a side or a light meal.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: salad + dressing
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 4 servings
Calories: 307kcal
Author: Dani Spies

Ingredients

  • 1 cup uncooked quinoa
  • 1 pound asparagus trimmed
  • 2 tablespoons + 1 teaspoon extra virgin olive oil
  • 1/4 cup fresh squeezed lemon juice
  • 2 cloves garlic crushed
  • 1-15 ounce can chickpeas drained and rinsed
  • 1/4 cup thinly sliced scallions (about 3 scallions)
  • 2.5 ounces feta cheese crumbled
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh mint, parsley or cilantro optional for garnish

Instructions

Roasted Asparagus

  • Preheat the oven to 425ºF. Place the asparagus on a rimmed baking sheet and toss with 1 teaspoon of olive oil and season with salt and pepper.
    Asparagus spears on a sheet pan.
  • Pop in the oven and bake for 8-12 minutes or until tender. The thickness of your asparagus will determine how long it needs to cook.
  • Cool and cut into 1-inch pieces. Set aside.

Quinoa

  • In a fine-meshed strainer, rinse the quinoa under cold water for 30 seconds. Drain well.
    Rinsing quinoa in mesh strainer.
  • In a small saucepan combine quinoa with 2 cups of water. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook, uncovered, until the quinoa has absorbed all of the water, about 15 minutes. Cover, and set aside.
    Quinoa cooking with water in a saucepan.

Assembly

  • In a large bowl, combine the rest of the olive oil, lemon juice, and garlic. Season with salt and pepper and whisk together.
    Making a vinaigrette in a large bowl.
  • Add the cooked quinoa, chickpeas, scallions, and asparagus to the bowl with the dressing and gently toss everything together.
    Mixing quinoa with roasted asparagus and chickpeas.
  • Transfer into a serving bowl and top with crumbled feta cheese and fresh herbs if using. Adjust seasonings and enjoy.
    Quinoa mixed with asparagus, chickpeas, feta and fresh herbs in a white bowl.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. It tastes great chilled or at room temperature. Refresh the salad with a good stir, a squeeze of lemon juice and more salt and pepper as needed.

Nutrition

Serving: 1.5cups | Calories: 307kcal | Carbohydrates: 36g | Protein: 12g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 16mg | Sodium: 499mg | Potassium: 539mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1003IU | Vitamin C: 14mg | Calcium: 146mg | Iron: 5mg