Quinoa Salad with Asparagus

6 Reviews
100% would make this recipe again

This dish makes an excellent starter or side dish to grilled meats.

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Preparation : 15 min Cooking : 15 min
340 calories/serving

Ingredients

1 cup quinoa 180 g
2 cups water 500 mL
20 asparagus, average size 400 g
2 radishes, thinly sliced 30 g
2 green onions/scallions, minced
1/2 cup baby spinach 9 g
4 tbsp fresh mint, coarsely chopped 12 g
1/4 cup extra virgin olive oil 65 mL
3 tbsp lemon juice, freshly squeezed 1 lemon
60 g feta cheese, light, crumbled
1/3 cup pecans 30 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

You may serve this salad warm or at room temperature.

Method

  1. Prepare the asparagus and blanch them about 10 min in a pot of boiling salted water. Make sure you cook them al dente.
  2. Take the asparagus out of the pot using tongs or a slotted spoon because the spears are too delicate to be drained directly in a colander. Rinse the asparagus in cold water to stop the cooking and fix the colour. Set aside.
  3. Cook the quinoa in the water.
  4. Put the radish, green onions, spinach, and mint in a salad bowl. Pour the oil and lemon juice in a small bowl, add salt and pepper, then beat using a fork until the mixture is well emulsified.
  5. Cut the asparagus into bite-size pieces, then add them to the salad bowl. Add quinoa. Pour the vinaigrette over the salad then toss well. Add the feta cheese and pecans, adjust the seasoning, then serve.

Nutrition Facts Table

per 1 serving (270 g)

Amount

% Daily Value

Calories

340

Fat

22 g

34 %

Saturated 3.8 g
+ Trans 0.1 g

19 %

Cholesterol

10 mg

Sodium

310 mg

13 %

Carbohydrate

29 g

10 %

Fibre

5 g

19 %

Sugars

2 g

Net Carbs

24 g

Protein

10 g

Vitamin A

19 %

Vitamin C

23 %

Calcium

10 %

Iron

31 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Fruits 0
Vegetables ½
Meat and Alternatives ½
Fats 4
More info
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6 Reviews (6 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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