Are you tired of boring, bland salads that leave you hungry and unsatisfied? Get ready to revolutionize your meal prep with this mouthwatering Quinoa Spinach Salad with Asparagus – a nutrient-packed powerhouse that combines vibrant flavors, incredible textures, and maximum nutrition in just 25 minutes! Whether you're a health enthusiast, a busy professional, or someone looking to elevate their culinary skills, this recipe is about to become your new go-to dish that will impress both your taste buds and your dinner guests.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 bunch asparagus, trimmed and cut
- 2 cups spinach, chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water in a fine mesh strainer to remove any bitterness. This step is important for enhancing the flavor of the quinoa.
- In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes.
- While the quinoa is cooking, prepare the asparagus. Bring a small pot of water to a boil and add the trimmed and cut asparagus. Blanch the asparagus for about 3-4 minutes until bright green and tender-crisp. Drain and immediately transfer to a bowl of ice water to stop the cooking process. After a few minutes, drain again and set aside.
- In a large mixing bowl, combine the cooked quinoa, blanched asparagus, and chopped spinach. Gently toss to mix the ingredients evenly.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper to create the dressing. Adjust the seasoning to taste.
- Pour the dressing over the quinoa and vegetable mixture. Toss gently to coat all the ingredients evenly with the dressing.
- Finally, sprinkle the crumbled feta cheese over the top of the salad. Toss lightly to distribute the feta throughout the salad.
- Serve the quinoa spinach salad immediately, or refrigerate for 10-15 minutes to allow the flavors to meld before serving. Enjoy your healthy and delicious salad!
Tips
- Always rinse quinoa thoroughly to remove its natural coating (saponin) which can taste bitter.
- For extra flavor, consider toasting quinoa in a dry pan for 2-3 minutes before cooking to enhance its nutty taste.
- Use fresh, crisp asparagus and blanch it quickly to maintain its bright green color and tender-crisp texture.
- The dressing is key – whisk it thoroughly and taste before adding to ensure perfect seasoning.
- For variations, try adding roasted pine nuts, grilled chicken, or swapping feta with goat cheese.
- This salad tastes even better after chilling for 30 minutes, allowing flavors to meld together.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 12g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 15mg
