Greek Quinoa Salad
Servings 3 cups
Ingredients
- 1 cup quinoa
- 1 can chickpeas drained and rinsed
- 6 asparagus stalks cut into matchstick-length pieces
- ⅔ cup crumbled feta
- ¼ cup diced red onion
- 2 cloves garlic minced
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons honey
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Cut asparagus and onion.
- Add a tablespoon of oil to a frying pan.
- Once oil is hot, add asparagus and onion.
- Cook until asparagus softens (but isn't mushy), about 5 minutes
- Meanwhile, cook quinoa according to package instructions. Set aside.
- combine garlic, olive oil, red wine vinegar, honey, salt and pepper in a small dish.
- Stir to combine.
- Add asparagus, onion and feta to couscous in a serving bowl.
- Drizzle dressing over couscous mixture and toss to combine.
- Serve immediately (reheat if necessary before serving).
Notes
For a fully vegan version, skip the feta cheese (or use plant-based crumbles) and use maple syrup or agave nectar instead of honey.
Nutrition
Calories: 270kcal | Carbohydrates: 28g | Protein: 9g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Cholesterol: 15mg | Sodium: 554mg | Fiber: 5g | Sugar: 10g
