• Servings 4
  • Prep 15 min
  • Cook 10 min
  • Cuisine
  • Skill Level

Asparagus Quinoa Feta Salad


  • 1 lb asparagus (tough ends snapped off)
  • 2 cloves garlic, pressed
  • 1/3 cup Champagne vinegar
  • 1 tsp Dijon mustard
  • 2/3 cup extra virgin olive oil
  • 1 cup cooked quiona
  • 1/4 cup feta cheese
  • 8 chives, chopped
  • 4-5 sprigs thyme, chopped
  • 1 tbs parsley, chopped
  • Kosher salt and black pepper to taste
  • 1 1/2 cups arugula leaves
  • Place asparagus in a 12 inch skilled and just cover with cold water.
  • Over high heat, cook until asparagus is just crisp tender.
  • Remove and slice into thin rounds and set aside.
  • To make the vinaigrette, sprinkle coarse salt on a cutting board, and place the garlic clove, mashing it into a paste with the flat side of a knife. Alternatively you may crush the garlic using a garlic press.
  • Place the mashed garlic in a bowl and mix together with vinegar and mustard. Drizzle oil while whisking to form and creamy emulsion.
  • Mix together cooked quiona, asparagus , and feta.
  • Chop herbs roughly, leaving them in large pieces. (about 1/2 inch) Add to salad and toss.
  • Season the vinaigrette to taste with salt and pepper and dress the salad .

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