Springtime calls for light and refreshing meals, and this Asparagus Chickpea Quinoa Salad with feta cheese and a simple lemon vinaigrette is just the ticket. This wholesome, vibrant dish is perfect as a side or a main course for those warmer days, offering a delicious blend of fresh ingredients that capture the essence of spring.
Ingredients
- 1 cup of quinoa rinsed
- 2 cups of water
- 300 grams of asparagus trimmed and cut into 1-inch pieces
- 1 can 15 ounces of chickpeas, drained and rinsed
- 1/2 cup of crumbled feta cheese
- 1/4 cup of red onion finely chopped
- Salt and freshly ground black pepper to taste
For the Lemon Vinaigrette:
- Juice of 1 lemon
- 1/4 cup of olive oil
- 1 tsp of Dijon mustard
- 1 garlic clove minced
- Salt and pepper to taste
Instructions
- Cook Quinoa: In a medium saucepan, bring the 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until all the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork and let it cool.
- Blanch Asparagus: Bring a pot of salted water to a boil. Add the asparagus pieces and blanch for 2-3 minutes until they are bright green and tender-crisp. Drain and immediately rinse under cold water to stop the cooking process.
- Prepare Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, minced garlic, salt, and pepper until emulsified.
- Combine Salad: In a large bowl, combine the cooled quinoa, blanched asparagus, chickpeas, and red onion. Drizzle with the lemon vinaigrette and toss to combine.
- Add Feta: Sprinkle the crumbled feta over the top and gently mix it into the salad. Season with additional salt and pepper to taste.
- Serve: Serve the salad chilled or at room temperature.
Notes
- Quinoa: Ensure the quinoa is well rinsed to remove its natural coating, saponin, which can make it taste bitter.
- Asparagus: Keep a close eye on the asparagus while blanching; overcooking will lose its crispness and vibrant color.
- Vinaigrette: The vinaigrette can be made in advance and stored in the refrigerator to let the flavors meld.
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