Spring Quinoa Salad with Asparagus, Tomatoes & Feta
This Simple Spring Quinoa Salad is super fresh tasting and bursting with flavor! It comes together in 30 minutes and tastes amazing! Naturally gluten-free, it is equally perfect with an every day meal or as part of a holiday table!
Spring Quinoa Salad with Asparagus, Tomatoes & Feta
So excited to share this New! Spring Quinoa Salad with Roasted Asparagus, Tomatoes and Feta!
It’s a mix of quinoa, roasted asparagus, roasted tomatoes and feta all simple tossed with a little lemon juice and fresh parsley.
It is super simple, naturally gluten-free, fresh-tasting and so delicious!
Perfect right now as we’re craving new fresh flavors but still wanting warm cozy dishes and perfect all Spring while asparagus is abundant!
In fact, as I’m starting to think of our Easter menu, this is probably going to be on it!
If you’ve followed me a while you know our love of quinoa and quinoa salads!
Quinoa is a great gluten-free grain that’s nutritious, easy to make and my family loves!
While many in my house will eat it plain as a side dish or just throw a big scoop into a salad, in the last few years, I’ve fallen in love with creating quinoa salads with different dressings and flavor combinations!
So it seemed natural that I’d make a quinoa salad using my favorite Spring veggie… asparagus!
Anyone else love asparagus? It just screams Spring to me!
A note on picking asparagus... It’s started showing up in my grocery stores in recent weeks and I couldn’t resist purchasing it when I saw these thin ones!
It seems to be personal preference, some people think the thick ones are more tender, but my husband and I happen to love the thin ones, maybe because when we roast them, they get nice and crispy!
So let’s make this Spring Quinoa Salad!
I have a cooking video on this page. And as with all my recipes, there is printable recipe at the bottom of the page with exact measurements and directions.
It’s made with only 8 ingredients!
All you need is:
cherry or grape tomatoes
fresh lemons for lemon juice
olive oil and
And it comes together quickly!
The quinoa, asparagus and tomatoes all cook at the same time, then we literally toss it all together!
So the first thing is to cook the quinoa.
I follow the directions on the package and make the quinoa by combining 1 cup quinoa with 2 cups water and bringing to a boil.
Then reduce to simmer and cover for 15 minutes. Let sit 5 minutes and fluff with a fork.
Works every time!
While the quinoa cooks, roast the asparagus and tomatoes.
Let’s start with the asparagus since that takes slightly longer to roast.
I first cut it into 1 – 1 1/2 inch pieces, toss generally with olive oil and salt and bake!
As there’s not much dressing on the salad, the asparagus brings lots of the flavor!
They roast quickly because they are cut into small pieces.
Next I cut the tomatoes in half, toss with oil and roast as well!
Then all you do it add the cooked quinoa, roasted asparagus and tomatoes to a large bowl and toss together along with some feta, lemon juice and parsley.
It couldn’t be easier or tastier!
The roasted veggies and feta give the quinoa salad so much flavor and then the lemon juice brings a brightness to the entire dish!
Toss in some fresh parsley and it is super fresh tasting and so satisfying!
A few pro tips:
Order of mixing: I like to mix the quinoa and veggies together first since, then add in the feta and parsley, then add in the lemon juice (reserving just a little), taste and then add in the rest of the lemon juice and top with parsley.
This salad can be served warm or room temperature, though I personally prefer warm.
If making ahead to serve to a crowd, I like to prepare all the ingredients and keep them separate, and then assemble last minute to be extra fresh! You could also, heat up the veggies and quinoa in the microwave quickly if you use a microwave.
In a medium saucepan, add quinoa and 2 cups of water.
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
Preheat oven to 400 degrees F and line two baking sheets with parchment paper
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.
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.
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.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...