Spring quinoa salad with asparagus and artichokes
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
- Prep Time: 20
- Total Time: 20 minutes
- Yield: 6 1x
Ingredients
Scale
- 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
Instructions
- 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. 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. Top with fresh chopped basil.
Notes
- This tastes amazing the day you make it, but even better the next day! Keep covered in the fridge for 3-5 days.