ARCHVE: Roasted Asparagus and Quinoa Salad

Serves 6-8 / Roasting asparagus concentrates its flavor. If you don’t have quinoa, serve the asparagus atop brown rice or couscous; or simply as is.
1 1/2 cups water
1/4 teaspoon salt
1 cup quinoa
1 bunch asparagus (about 1 pound), trimmed
2 tablespoons olive oil, divided
2 tablespoons fresh lemon juice
1/2 cup crumbled feta cheese
1/4 cup fresh basil leaves, stacked, rolled, and thinly sliced crosswise
1/4 cup chopped kalamata olives or 2 tablespoons capers, rinsed and drained
10 small grape tomatoes, halved

1. In a medium saucepan, bring water and salt to a boil. Meanwhile, wash quinoa well, using three changes of water. Drain in a fine-mesh sieve. Stir into boiling water. Return to boil, reduce heat and simmer, covered, until water is absorbed, 15-20 minutes.
2. Preheat oven to 400˚. Cut asparagus into 2-inch segments. Place on a roasting pan and drizzle with 1 tablespoon olive oil. Toss to coat. Sprinkle with salt and coarse black pepper. Roast for 10-15 minutes (depending on thickness), stirring once, until just tender.
3. Stir in lemon juice and remaining olive oil into quinoa. Add roasted asparagus, feta cheese, basil, and olives or capers, and toss gently to mix. Scatter tomatoes on top. Serve warm or chilled.
PER SERVING: 205 cal, 40% fat cal, 9g fat, 3g sat fat, 11mg chol, 7g protein, 24g carb, 4g fiber, 296mg sodium

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