Ingredients
Scale
- 1 cup quinoa
- 1 lb fresh asparagus, trimmed and cut into bite-sized pieces
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon (about 2 tbsp)
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water or vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and let cool.
- Blanch asparagus in boiling water for 2 minutes until tender-crisp; transfer to an ice bath to stop cooking.
- In a large bowl, mix cooled quinoa, blanched asparagus, chickpeas, cherry tomatoes, red onion, and parsley.
- In a small bowl, whisk together olive oil and lemon juice; season with salt and pepper.
- Pour dressing over the salad mixture and toss gently to coat.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 270mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg