Spring Quinoa Salad with Asparagus, Tomatoes & Feta
Prep time
Cook time
Total time
This simple quinoa salad is super fresh tasting and bursting with flavor! Delicious warm or room temperature. Equally perfect with an every day meal or as part of a holiday table!
Recipe type: Salad, Side Dish, Spring
Cuisine: Gluten-Free, Vegetarian
Serves: 4-6 servings
  • 1 cup quinoa, uncooked
  • 2 cups asparagus, cut 1 - 1½ inch pieces (about 1 bunch)
  • 1- 1½ cup cherry or grape tomatoes, halved
  • 3-4 tablespoons olive oil for roasting
  • 1 teaspoon salt or more to taste
  • ½ cup feta, or more to taste
  • 3-4 tablespoons lemon juice
  • ½ cup fresh parsley or to taste
Make Quinoa
  1. Rinse quinoa
  2. In a medium saucepan, add quinoa and 2 cups of water.
  3. Bring to a boil. Immediately reduce heat, cover and simmer for 15 minutes or until liquid is absorbed. Remove from heat and set aside.
Roast Asparagus and Tomatoes
  1. Preheat oven to 400 degrees F and line two baking sheets with parchment paper
  2. On one baking sheet place the asparagus and generously toss with approximately 2 tablespoons of olive oil and ½ teaspoon of salt or more to taste. Spread asparagus pieces out so they are not touching and then, roast 15-20 minutes, checking at 15 as time may vary depending on the size of your asparagus. Set aside.
  3. On the second baking sheet place halved tomatoes. Generously toss with 1-2 tablespoons olive oil and ½ teaspoon of salt or to taste. Spread out across baking sheet so tomatoes aren't touching and bake for 10 -15 minutes or until, tomatoes tender and blistering. Set aside.
  1. In a large bowl, toss cooked quinoa and roasted asparagus and tomatoes. Add in feta and parsley and 3 tablespoons lemon juice and gently toss combine. Taste and add last tablespoon lemon juice as desired.
  2. Serve and enjoy!
Recipe by healthyGFfamily.com at https://www.healthygffamily.com/recipe/spring-quinoa-salad-with-asparagus-tomatoes-feta/