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Spring Quinoa Salad with Artichokes, Feta, and Asparagus

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Spring Quinoa Salad with Artichokes, Feta, and Asparagus

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Hello buddies! Glad humpday! In search of a booty exercise? Take a look at this one; it’s one among my very faves. I am hoping you’re taking part in the week to this point!

Spring Quinoa Salad with Artichokes, Feta, and Asparagus

Once I first wrote this submit, we had simply gotten again from a terrific Vegas vacay. It was once so excellent to get again into the swing of items and again within the regimen of the ladies’ categories and classes, educating health categories, and catching up on paintings stuff.  It additionally felt excellent to devour some home-cooked meals! After we commute, I attempt to persist with one indulgent meal on a daily basis and opt for my customary eats for probably the most section, however Vegas is somewhat other. It was once simple for me to make wholesome alternatives for breakfast, however you certainly need to make the most of the entire unbelievable entree and dessert choices. 😉

I used to be additionally like, “I will’t wait to devour a vegetable once we get again” however then I seemed in our refrigerator, it was once just about empty, and I stopped up consuming coconut milk salted caramel ice cream for lunch. I suppose I used to be nonetheless in Vegas mode. 😉 As soon as I used to be after all ready to refill the refrigerator, I created this little on-the-fly salad with one of the most new grocery stash.

Spring artichoke asparagus quinoa salad

This salad is very best for any upcoming spring events or picnics, and contains two of the “nice A’s”: artichokes and asparagus. It has contemporary, flavorful, and vibrant lemon flavors from the lemon juice + zest, and because it’s quinoa-based, it’s strong sufficient to final a couple of days within the refrigerator so you’ll be able to make it upfront! I made it as a part of this week’s meal prep (at the side of some grilled hen, amazeballs, and protein baked oatmeal) so I may simply devour it by myself on most sensible of salad vegetables or with grilled hen or tuna for a very simple lunch.

ingredients

This salad is filling and pleasant, plus it’s gluten-free. Vegan buddies can forget the feta cheese, or upload of their favourite vegan cheese, for a vegan possibility

Plus it’s a type of, “toss the whole lot in a bowl and disregard about it” kinda recipes, because of this I’m a fan.

Spring artichoke asparagus quinoa salad

Easy methods to Make a Quinoa Salad

  • At all times rinse quinoa for roughly a minute in a advantageous mesh strainer ahead of cooking
    • Rinsing gets rid of the phytic acid that makes quinoa more difficult to digest for some other folks
    • Rinsing additionally gets rid of the sour taste
  • For completely fluffy quinoa, use 1 3/4 cup of water for each and every 1 cup of quinoa
  • This salad is simply as scrumptious with roast veggies (roasted asparagus and artichoke as an alternative of uncooked)
  • This salad pairs splendidly with mild entrees like grilled salmon, shrimp, tuna, or hen
  • Be happy to combine in different elements like crimson onion, snap peas, contemporary herbs, or lean meat

This spring quinoa salad is satisfying and filling, with bright flavors from the lemon zest. You'll also get a dose of veggies from the artichokes and asparagus. Make it vegan by omitting the feta. | fitnessista.com | #quinoasalad #asparagusrecipe #artichokerecipe #springsaladrecipe #saladrecipe

 

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Spring quinoa salad with asparagus and artichokes

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A vibrant and savory spring salad you’ll be able to make upfront for events, or as a part of weekly meal prep! Gluten-free + simple vegan possibility

  • Prep Time: 20
  • Overall Time: 20 mins
  • Yield: 6 1x
  • 1 1/2 cups quinoa, rinsed and cooked in step with bundle instructions. (Let it cool a little bit ahead of assembling the salad so the cheese doesn’t soften)
  • 4 oz. feta cheese
  • 1 bunch of asparagus, washed and chopped into 4ths
  • 1 jar of marinated arti chokes, quartered (12 oz.)
  • 1 lemon; zest and juice
  • 1/4 teaspoon garlic powder
  • Recent basil for garnish
  • 2 tablespoons olive oil
  • Salt and pepper

  1. 1. Carry a big pot of water to a boil. Upload the asparagus and boil for 2-3 mins, then rinse with chilly water.
  2. 2. Upload the asparagus to the quinoa, at the side of the lemon juice, zest, garlic powder, olive oil, feta, and artichokes. Combine neatly, then season neatly with salt and pepper.
  3. 3. Best with contemporary chopped basil.

Notes

  • This tastes superb the day you’re making it, however even higher day after today! Stay coated within the refrigerator for 3-5 days.

What’s your favourite spring salad combo? Every other one among my very favourite recipes for this time of 12 months is right here! It’s Uncle Eric’s easiest pasta salad ever, which is all the time successful.

Have an exquisite morning and I’ll see ya quickly!

xo

Gina

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