Ingredients
6
6 servings
- •1 ½ cups water
- •¾ cup quinoa
- •¼ teaspoon salt
- •1 bunch fresh asparagus, trimmed and cut into 1 1/2-inch pieces
- •4 ounces crumbled feta cheese
- •⅓ cup toasted slivered almonds
- •2 green onions, thinly sliced, or to taste
- •2 tablespoons chopped fresh parsley
- •1 teaspoon chopped fresh thyme
- •1 lemon, zested
- •¼ cup lemon juice
- •2 tablespoons olive oil
- •1 tablespoon honey
- •1 clove garlic, minced
- •1 ½ teaspoons Dijon mustard
- •freshly ground black pepper to taste
Instructions
- Pour water into a saucepan and bring to a boil; add quinoa and salt, stir, cover saucepan with a lid, and reduce heat to low. Simmer mixture until quinoa is tender, 10 to 15 minutes. Remove saucepan from heat, let quinoa rest for 5 minutes, and transfer quinoa to a bowl to cool.
- Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender but still crisp, 2 to 3 minutes; drain in a colander and immediately immerse asparagus in ice water for several minutes until cold to stop the cooking process. Drain.
- Stir asparagus, feta cheese, almonds, green onions, parsley, thyme, and lemon zest into quinoa.
- Whisk lemon juice, olive oil, honey, garlic, Dijon mustard, and black pepper together in a bowl until dressing is smooth. Pour dressing over quinoa mixture and stir gently to combine.
Nutritional Facts
Per 6 servings
- Calories: 238
- Carbohydrate: 23g
- Fat: 13g
- Fiber: 4g
- Protein: 9g
- Sugar: 6g
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