Hello, Blissfully Ever After readers! I’m so excited to be back this month sharing my recipe for Asparagus Quinoa Salad, my newest creation. It is a healthy meal that is perfect for spring. Plus it features one of my favorite ingredients – quinoa!
It’s so easy to make. All I did was cook some quinoa and sauté some fresh asparagus and red pepper. I combined it all and topped it with a little feta cheese. It’s a very simple combination, but I think those are often the best because the fresh ingredients really shine.
If you haven’t tried quinoa – you MUST! It tastes great and is a fantastic base for salads. It also has many health benefits like more protein than other grains, it’s gluten-free, it’s rich in magnesium, and it contains iron…and did I mention is tastes good?
(It can be a little pricey at some grocery stores, but I get mine at Trader Joe’s or Costco for a good price.)
This dish is so simple to put together and is great leftover. I ate it as a meatless meal for lunch, but you could add a grilled chicken breast to it for a one dish dinner or even serve it as a side dish! The leftovers are great warmed up or even cold – whichever you prefer.
Don’t you just love asparagus? It’s tasty, but it’s also such a pretty vegetable. It is the perfect vegetable for this time of year! Asparagus is at it’s best in the spring, when it’s in season.
A good tip for buying fresh veggies and fruits is to buy what is in season. Not only do they taste better in season, but you will find the best prices on those items.
The down side to asparagus is that it can go bad really quickly if not properly stored. It’s best stored in a jar with about an inch of water in the bottom. I usually cover the top with a bag before storing it in the refrigerator.
I know I will be eating my fill of this while asparagus is fresh and tasty! I hope you get a chance to try this recipe soon!
Asparagus Quinoa Salad
1 cup quinoa, uncooked
2 cups chicken broth
1 pound asparagus, ends trimmed and cut into 1 inch pieces
1 red pepper, diced
1 Tablespoon olive oil
2 Tablespoons butter
1 clove garlic, minced
4 ounces of feta cheese
salt and pepper
Rinse the quinoa. I add it to a bowl and cover with water and let sit for 5 minutes. Drain and rinse. Add the quinoa to a stockpot. Add the chicken broth and bring to a boil over medium heat. Reduce heat, cover, and cook about 15 minutes or until cooked and broth is absorbed. Once cooked set aside.
While quinoa is cooking add the butter and olive oil to a large skillet. Melt the butter over medium heat. Add the garlic, asparagus, and red pepper. Cook for about 10 minutes so the asparagus becomes tender. Add salt and pepper.
Add the quinoa to the skillet and stir to combine everything. Place in a serving bowl and top with feta cheese. Enjoy!
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