This grilled asparagus quinoa salad is a delightful combination of fresh, vibrant flavors and textures. Perfect for a light lunch or a side dish, it brings together the nutty taste of quinoa, the smoky char of grilled asparagus, and the tangy burst of cherry tomatoes, all topped with creamy feta cheese.
While most of the ingredients in this recipe are commonly found in many kitchens, you might need to pick up a few items at the supermarket. Quinoa is a protein-rich grain that you may not have on hand, and Feta cheese adds a unique tangy flavor that sets this salad apart. Make sure to grab fresh Asparagus and Cherry tomatoes for the best results.
Ingredients for Grilled Asparagus Quinoa Salad
Quinoa: A protein-rich grain that provides a nutty flavor and fluffy texture to the salad.
Water: Used to cook the quinoa, ensuring it becomes tender and fluffy.
Asparagus: Fresh green stalks that are grilled to add a smoky, charred flavor.
Olive oil: Used for grilling the asparagus and dressing the salad, adding a rich, fruity flavor.
Cherry tomatoes: Halved for a burst of juicy, tangy sweetness in every bite.
Feta cheese: Crumbled over the salad for a creamy, tangy contrast to the other ingredients.
Lemon juice: Freshly squeezed to add a bright, zesty note to the dressing.
Salt: Enhances the flavors of all the ingredients, used both in grilling and dressing.
Black pepper: Adds a hint of spice and depth to the dish, used both in grilling and dressing.
Technique Tip for This Recipe
When grilling asparagus, make sure to preheat the grill to medium-high heat for optimal results. Toss the asparagus with olive oil, salt, and pepper to ensure even seasoning. Grill the asparagus for 5-7 minutes, turning occasionally to achieve a tender texture and slight char. This method enhances the natural flavors and adds a smoky depth to the quinoa 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.
water - Substitute with vegetable broth: Using vegetable broth instead of water can add more depth and flavor to the quinoa.
asparagus - Substitute with green beans: Green beans have a similar crunch and can be grilled or steamed to mimic the texture of asparagus.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a suitable replacement for olive oil.
cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness, making them a good substitute for cherry tomatoes.
feta cheese - Substitute with goat cheese: Goat cheese has a similar tangy flavor and crumbly texture, making it a good alternative to feta cheese.
lemon juice - Substitute with lime juice: Lime juice has a similar acidity and can provide a fresh, citrusy flavor similar to lemon juice.
salt - Substitute with sea salt: Sea salt can provide a similar level of seasoning and can be used in the same quantity as regular salt.
black pepper - Substitute with white pepper: White pepper has a similar heat and can be used to add a subtle spiciness to the dish.
Other Alternative Recipes Similar to This Salad
How to Store / Freeze This Salad
- Allow the quinoa salad to cool completely before storing. This helps prevent condensation, which can make the salad soggy.
- Transfer the salad to an airtight container. It's best to use a shallow container to ensure even cooling and to maintain the texture of the grilled asparagus and other ingredients.
- Store the salad in the refrigerator for up to 3-4 days. The flavors will meld together beautifully, making it even tastier the next day.
- If you plan to freeze the salad, portion it into individual servings. This makes it easier to thaw only what you need.
- Place the portions in freezer-safe containers or resealable freezer bags. Squeeze out as much air as possible to prevent freezer burn.
- Label the containers with the date to keep track of freshness. The salad can be frozen for up to 1 month.
- To thaw, transfer the salad from the freezer to the refrigerator and let it thaw overnight. This gradual thawing helps maintain the texture of the quinoa and vegetables.
- Before serving, give the salad a good toss to redistribute any dressing that may have settled. You can also add a splash of lemon juice or a drizzle of olive oil to refresh the flavors.
- If the salad seems a bit dry after thawing, mix in some fresh cherry tomatoes or a handful of crumbled feta cheese to liven it up.
- Enjoy the salad chilled or let it come to room temperature for a more pronounced flavor profile.
How to Reheat Leftovers
Stovetop Method:
- Heat a non-stick skillet over medium heat.
- Add a splash of olive oil to the skillet.
- Add the leftover Grilled Asparagus Quinoa Salad to the skillet.
- Stir occasionally, heating until warmed through, about 5-7 minutes.
- If the salad seems dry, add a little more olive oil or a splash of water.
Microwave Method:
- Place the leftover Grilled Asparagus Quinoa Salad in a microwave-safe dish.
- Cover the dish with a microwave-safe lid or a damp paper towel.
- Microwave on medium power for 1-2 minutes.
- Stir the salad and check the temperature.
- Continue microwaving in 30-second intervals until heated through.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Spread the leftover Grilled Asparagus Quinoa Salad in an even layer on a baking dish.
- Cover the dish with aluminum foil to prevent drying out.
- Bake for 15-20 minutes, stirring halfway through.
- Remove the foil for the last 5 minutes if you prefer a slightly crispy texture.
Steaming Method:
- Set up a steamer basket over a pot of simmering water.
- Place the leftover Grilled Asparagus Quinoa Salad in the steamer basket.
- Cover and steam for about 5-7 minutes, or until heated through.
- This method helps retain moisture and keeps the quinoa fluffy.
Sous Vide Method:
- Place the leftover Grilled Asparagus Quinoa Salad in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
- Set your sous vide machine to 165°F (74°C).
- Submerge the bag in the water bath and cook for about 20-30 minutes.
- Remove from the bag and serve immediately.
Air Fryer Method:
- Preheat your air fryer to 350°F (175°C).
- Place the leftover Grilled Asparagus Quinoa Salad in the air fryer basket.
- Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
- This method can add a slight crispiness to the asparagus and quinoa.
Best Tools for This Recipe
Saucepan: used to cook the quinoa by boiling water and simmering the grains until they are tender.
Grill: preheated to medium-high heat to grill the asparagus, giving it a tender and slightly charred texture.
Tongs: handy for turning the asparagus on the grill to ensure even cooking.
Cutting board: provides a stable surface for trimming and cutting the asparagus into bite-sized pieces.
Knife: essential for trimming the asparagus and halving the cherry tomatoes.
Mixing bowl: used to combine the cooked quinoa, grilled asparagus, cherry tomatoes, and feta cheese.
Fork: used to fluff the quinoa after it has finished cooking.
Measuring cups: necessary for accurately measuring the quinoa, water, and other ingredients.
Measuring spoons: used to measure the olive oil, lemon juice, salt, and pepper.
Salad tongs: useful for tossing the salad ingredients together to ensure they are well mixed.
Serving bowl: ideal for presenting the finished salad, whether served warm or chilled.
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 assembly.
Use pre-trimmed asparagus: Purchase pre-trimmed asparagus to skip the trimming step and go straight to grilling.
Pre-make dressing: Mix the olive oil and lemon juice dressing ahead of time and store it in a sealed container.
Batch grill vegetables: Grill extra asparagus and other vegetables for multiple meals at once.
Pre-crumble feta: Buy pre-crumbled feta cheese to avoid the extra step of crumbling it yourself.
Grilled Asparagus Quinoa Salad
Ingredients
Main Ingredients
- 1 cup quinoa rinsed
- 2 cups water
- 1 bunch asparagus trimmed
- 2 tablespoon olive oil divided
- 1 cup cherry tomatoes halved
- 1 cup feta cheese crumbled
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon salt to taste
- 1 teaspoon black pepper to taste
Instructions
- 1. Cook the quinoa: In a saucepan, bring the water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
- 2. Grill the asparagus: Preheat the grill to medium-high heat. Toss the asparagus with 1 tablespoon of olive oil, salt, and pepper. Grill for 5-7 minutes, turning occasionally, until tender and slightly charred. Cut into bite-sized pieces.
- 3. Assemble the salad: In a large mixing bowl, combine the cooked quinoa, grilled asparagus, cherry tomatoes, and feta cheese.
- 4. Dress the salad: Drizzle with the remaining 1 tablespoon of olive oil and lemon juice. Toss to combine. Season with additional salt and pepper to taste.
- 5. Serve: Serve the salad warm or chilled.
Nutritional Value
Keywords
More Amazing Recipes to Try 🙂
- Korean BBQ Tacos Recipe35 Minutes
- Vegan Alfredo Pasta Recipe35 Minutes
- Vegan Alfredo Recipe30 Minutes
- Vegan Mushroom Stroganoff Recipe40 Minutes
- Pineapple Pork Tacos Recipe35 Minutes
- Cilantro Lime Shrimp Tacos Recipe25 Minutes
- Garlic Shrimp Alfredo Recipe30 Minutes
- Pesto Noodles Recipe25 Minutes
Leave a Reply