Looking for a healthy and delicious roasted asparagus recipe? Check out the roasted asparagus and feta quinoa salad below—it’s a guaranteed crowd pleaser!
One of my favorite parts about summertime are the endless cookouts and gatherings with friends and loved ones. The food is good, the company is good, and our souls fill up. There’s just something about gathering around a table with those close to us and sharing our lives with each other. We are always looking for amazing dishes to bring that will wow our friends (our favorite is the pesto cheese blossom), but that are also healthy and in line with what we eat in our home while treating chronic illness.
There are so many reasons to love asparagus. They are great sources of vitamins A and C, packed with fiber and contains antioxidants and anti-aging properties. It also has chromium in it, which is fantastic for balancing your blood sugar; and a balanced blood sugar is essential for a healing body. Asparagus also has an amazing texture and a lovely earthy flavor.
Quinoa is also an amazing addition to this salad and provides many benefits. It’s a complete protein, containing all 9 essential amino acids, has a great amount of fiber, and it’s rich in magnesium, which is integral to proper body function.
The nuts add a great healthy fat, and the seasonings really bring this dish together!
Roasted Asparagus & Feta Quinoa Salad
Looking for a healthy and delicious roasted asparagus salad recipe? Check out this roasted asparagus and feta quinoa salad—it’s a guaranteed crowd pleaser!
Ingredients
- 1 pound fresh asparagus (about 15-20 spears)
- 1 cup red quinoa
- 2 cups water
- ½ cup of crumbled feta cheese
- ½ cup chopped almonds, walnuts or pecans
- 2 tablespoons olive oil
- Kosher salt and pepper to taste
- 2 teaspoons of garlic powder
Instructions
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Cook the quinoa.
In a medium saucepan, bring one cup of red quinoa and two cups of water to a boil. After it boils rapidly, reduce the heat to low, and simmer for about 15 to 20 minutes.
All of the liquid needs to be absorbed. Once you reach this point, fluff the cooked quinoa with a fork.
Transfer the cooked quinoa to a mesh strainer and strain the excess water. Place it back to the pot where you cooked it, cover, and set aside.
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Roast the asparagus.
Bend each asparagus spear by snapping the bottom the stalk. This will break naturally where the woody part ends.
Preheat the oven to 425F. Line a parchment paper on the baking pan and carefully arrange the asparagus in one layer.
Drizzle the asparagus with two tablespoons of olive oil, and lightly season with salt and pepper. Roast the asparagus for 10 to 15 minutes. Remove from heat.
Once cooled, cut the asparagus into 2-inch pieces. Set aside.
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Assemble the salad.
In a serving bowl, combine the quinoa (it should still be warm at this point) and the pieces of asparagus.
Toss in the crumbled feta cheese and the almonds, and season with salt and pepper according to your preference.
Note: If you have a lot of asparagus left over, simply freeze it, so it doesn’t go to waste.
I chose red quinoa over the white variety mostly for texture and consistency. White quinoa tends to get more sticky, as compared to the red or black quinoa, so it’s perfect for summer salads!
What is your favorite side dish to bring to barbecues or get-togethers during the summer?
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