Nutritious Asparagus Quinoa Salad Recipe With Feta & White Beans by Jan Mostrom

Easy, delicious, vegetarian meals are on my radar this week as I host family in town. This hearty, nutritious and really yummy asparagus salad recipe with quinoa, feta and white beans served as our main dish with a creamy vegetarian tortellini soup as the starter. The dinner was a hit with everyone!

The lemon salad dressing was a wonderful contrast to the salty feta and sundried tomatoes. The dressing also makes more than enough to save some for another salad or vegetable topping another night.

To make this quinoa salad recipe you will need the following simple, wholesome ingredients: fresh asparagus (check out the health benefits of asparagus), quinoa (quinoa also has many health benefits), olive oil, feta cheese (feta may be the healthiest cheese in the world), white beans (yep, white beans have health benefits), sundried tomatoes, a lemon for juicing, fresh garlic, honey, salt and black pepper. 

Serve this healthy salad as a vegetarian main dish or as a side dish with your favorite proteins. This asparagus and quinoa salad is also great for meal prepping.

Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

Salad

• 2 bunches asparagus, roasted and chopped into 1-inch pieces
• 1 cup uncooked quinoa
• 2 tablespoons olive oil
• 3/4 cup crumbled feta cheese
• 1 cup cooked or canned low- or no-sodium white beans, drained and rinsed
• 1/3 cup finely chopped sundried tomatoes (optional)

Lemon Dressing 

• 1 lemon, juiced (about 2 - 3 tablespoons)
• 1 garlic clove, minced
• 2/3 cup olive oil
• 1 teaspoon honey
• 1/2 teaspoon salt (or to taste)
• freshly ground black pepper

Recipe Notes

• Feel free to substitute your grain, beans or vegetable to meet your family’s favorite choices.

• You can cook your grain in broth instead of water, if desired, for a bit richer flavor.

• Store in an airtight container in the refrigerator for up to five days.

• If you have the time, place the salad in the fridge for 30 minutes before serving to let the flavors meld.

Here's how to make it: 

1. Line a large baking sheet with parchment paper and place your asparagus on it. Drizzle with the olive oil, salt and pepper.
   
2. Place the pan in a preheated 375-degree F oven to roast for 15 minutes, or until the asparagus is fork tender. Remove and let cool for 5 minutes before cutting into 1-inch pieces.
   
3. While the asparagus is in the oven cook your quinoa according to package directions. Remove from heat and take the lid off to let cool a bit.
   
   
4. Make the dressing by combining all the dressing ingredients in a small jar or bowl and blending or shaking. Set to the side.
   
   
5. Add feta, beans, asparagus, quinoa and sundried tomatoes to a large serving bowl. Top with half the dressing and toss. Taste to see if more salt, pepper or dressing is needed. Serve in salad bowls and enjoy!
   

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