This asparagus quinoa salad is a delightful and nutritious dish perfect for any meal. Combining the earthy flavors of quinoa with the fresh, crisp taste of asparagus, this salad is both satisfying and healthy. The addition of cherry tomatoes, red onion, and feta cheese adds a burst of color and flavor, making it a visually appealing and delicious option for your table.
Some ingredients in this recipe might not be commonly found in every household. Quinoa is a protein-rich grain that may require a trip to the supermarket if you don't usually stock it. Feta cheese is another ingredient that might not be in your regular dairy selection. Make sure to check the fresh produce section for asparagus and cherry tomatoes.
Ingredients For Asparagus Quinoa Salad Recipe
Quinoa: A protein-rich grain that serves as the base of the salad.
Asparagus: Fresh green vegetable that adds a crisp texture and earthy flavor.
Cherry tomatoes: Small, sweet tomatoes that add color and juiciness.
Red onion: Adds a sharp, tangy flavor to the salad.
Olive oil: Used for roasting the asparagus and as a base for the dressing.
Lemon juice: Provides a fresh, zesty flavor to the dressing.
Salt: Enhances the overall flavor of the salad.
Black pepper: Adds a mild heat and depth to the dressing.
Feta cheese: Crumbled cheese that adds a creamy, tangy element to the salad.
Technique Tip for This Recipe
When roasting asparagus, make sure to spread the pieces out in a single layer on the baking sheet. This ensures even cooking and helps achieve a nice, tender texture with a slight crispness. Additionally, tossing the asparagus in olive oil before roasting not only enhances the flavor but also helps the vegetable to caramelize slightly, adding a deeper, richer taste to your salad.
Suggested Side Dishes
Alternative Ingredients
quinoa - Substitute with couscous: Couscous has a similar texture and can absorb flavors well, making it a good alternative to quinoa.
asparagus - Substitute with green beans: Green beans have a similar crunch and can be cooked in the same way as asparagus.
cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and size, making them a good substitute for cherry tomatoes.
red onion - Substitute with shallots: Shallots have a milder flavor and can be used in the same quantity as red onions.
olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in salads.
lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and freshness to lemon juice.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar flavor to regular salt.
black pepper - Substitute with white pepper: White pepper has a similar heat and can be used in the same quantity as black pepper.
feta cheese - Substitute with goat cheese: Goat cheese has a similar tangy flavor and crumbly texture, making it a good alternative to feta cheese.
Other Alternative Recipes Similar to This Salad
How to Store / Freeze This Salad
- Allow the quinoa and asparagus to cool completely before storing. This prevents condensation, which can make the salad soggy.
- Transfer the asparagus quinoa salad to an airtight container. Ensure the container is sealed tightly to maintain freshness.
- Store the salad in the refrigerator. It will keep well for up to 3-4 days, making it a perfect make-ahead meal.
- If you plan to keep the salad longer, consider freezing it. Portion the salad into individual servings using freezer-safe containers or resealable bags.
- Before freezing, omit the feta cheese. Dairy products can change texture when frozen. Add the feta fresh after thawing.
- Label the containers with the date to keep track of freshness.
- To thaw, transfer the salad from the freezer to the refrigerator and let it thaw overnight. This gradual thawing helps maintain the texture and flavor.
- Once thawed, give the salad a good stir and add the feta cheese before serving.
- For an extra burst of freshness, squeeze a bit more lemon juice over the salad after thawing.
How to Reheat Leftovers
Stovetop Method:
- Place a non-stick skillet over medium heat.
- Add a small amount of olive oil to the skillet.
- Once the oil is hot, add the asparagus quinoa salad.
- Stir occasionally for about 5-7 minutes until the salad is heated through.
- Remove from heat and sprinkle with additional feta cheese if desired.
Microwave Method:
- Transfer the asparagus quinoa salad to a microwave-safe dish.
- Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
- Microwave on high for 1-2 minutes.
- Stir the salad and check the temperature.
- If needed, microwave for an additional 30 seconds to 1 minute until heated through.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Spread the asparagus quinoa salad evenly on a baking sheet.
- Cover the baking sheet with aluminum foil to prevent drying out.
- Bake for about 10-15 minutes, stirring halfway through.
- Remove from the oven and let it cool slightly before serving.
Steaming Method:
- Place a steamer basket in a pot with a small amount of water.
- Bring the water to a simmer over medium heat.
- Add the asparagus quinoa salad to the steamer basket.
- Cover and steam for about 5-7 minutes until heated through.
- Remove from the steamer and serve immediately.
Best Tools for This Recipe
Saucepan: used to cook the quinoa according to package instructions.
Baking sheet: used to roast the asparagus in the oven.
Oven: preheated to 400°F (200°C) to roast the asparagus.
Mixing bowl: used to combine the cooked quinoa, roasted asparagus, cherry tomatoes, and red onion.
Small bowl: used to whisk together the olive oil, lemon juice, salt, and black pepper.
Whisk: used to mix the dressing ingredients in the small bowl.
Knife: used to trim and cut the asparagus, halve the cherry tomatoes, and finely chop the red onion.
Cutting board: used as a surface for cutting the vegetables.
Measuring cups: used to measure out the quinoa, olive oil, and other ingredients.
Measuring spoons: used to measure out the lemon juice, salt, and black pepper.
Serving spoon: used to toss the salad and serve it.
Oven mitts: used to safely handle the hot baking sheet when removing the roasted asparagus from the oven.
How to Save Time on Making This Salad
Cook quinoa in advance: Prepare the quinoa a day before and store it in the fridge to save time on the day of making the salad.
Use pre-cut vegetables: Buy pre-cut asparagus and cherry tomatoes to reduce prep time.
Roast in bulk: Roast a larger batch of asparagus and use leftovers for other meals.
Quick dressing mix: Make the dressing in a jar and shake it to combine quickly.
One-bowl method: Mix all ingredients in one large bowl to minimize cleanup.
Asparagus Quinoa Salad Recipe
Ingredients
Main Ingredients
- 1 cup quinoa rinsed
- 1 bunch asparagus trimmed and cut into 1-inch pieces
- 1 cup cherry tomatoes halved
- ¼ cup red onion finely chopped
- ¼ cup olive oil
- 2 tablespoon lemon juice freshly squeezed
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
- ¼ cup feta cheese crumbled
Instructions
- 1. Cook the quinoa according to package instructions. Set aside to cool.
- 2. Preheat the oven to 400°F (200°C). Place the asparagus on a baking sheet, drizzle with olive oil, and roast for 10-15 minutes until tender.
- 3. In a large mixing bowl, combine the cooked quinoa, roasted asparagus, cherry tomatoes, and red onion.
- 4. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper. Pour over the salad and toss to combine.
- 5. Sprinkle the crumbled feta cheese on top before serving.
Nutritional Value
Keywords
More Amazing Recipes to Try 🙂
- Coconut Shrimp Tacos Recipe30 Minutes
- Coconut Shrimp Stir-Fry Recipe25 Minutes
- Coconut Shrimp Recipe25 Minutes
- Salmon with Avocado Cream Recipe35 Minutes
- Rice and Shrimp Bowl Recipe30 Minutes
- Baked Salmon Recipe30 Minutes
- Lemon Garlic Shrimp Zoodles Recipe25 Minutes
- Garlic Shrimp Skewers Recipe25 Minutes
Leave a Reply