Spring quinoa salad with asparagus and artichokes

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A bright and savory spring salad you can make in advance for parties, or as part of weekly meal prep! Gluten-free + easy vegan option


  • 1 1/2 cups quinoa, rinsed and cooked according to package directions. (Let it cool a bit before assembling the salad so the cheese doesn’t melt)
  • 4 oz feta cheese
  • 1 bunch of asparagus, washed and chopped into fourths
  • 1 jar of marinated arti chokes, quartered (12 oz)
  • 1 lemon; zest and juice
  • 1/4 teaspoon garlic powder
  • Fresh basil for garnish
  • 2 tablespoons olive oil
  • Salt and pepper


  1. 1. Bring a large pot of water to a boil. Add the asparagus and boil for 2-3 minutes, then rinse with cold water.
  2. 2. Add the asparagus to the quinoa, along with the lemon juice, zest, garlic powder, olive oil, feta, and artichokes. Mix well, then season well with salt and pepper.
  3. 3. Top with fresh chopped basil.


  • This tastes amazing the day you make it, but even better the next day! Keep covered in the fridge for 3-5 days.

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