Asparagus, Quinoa & Feta Spring Salad

1. 1

   Pour water into a saucepan and bring it to a boil; add the quinoa and salt, stir, cover with a lid, and lower the heat to low. Simmer until the quinoa is tender, 10 to 15 minutes. Remove the saucepan from the heat, let the quinoa rest for 5 minutes, then transfer it to a bowl to cool.

2. 2

   Bring a large pot of lightly salted water to a boil. Add the asparagus and cook, uncovered, until tender but still crisp, 2 to 3 minutes; drain in a colander and immediately submerge the asparagus in ice water for several minutes until cold to stop the cooking process. Drain.

3. 3

   Stir the asparagus, feta cheese, almonds, green onions, parsley, thyme, and lemon zest into the quinoa.

4. 4

   Whisk the lemon juice, olive oil, honey, garlic, Dijon mustard, and black pepper together in a bowl until the dressing is smooth. Pour the dressing over the quinoa mixture and stir gently to combine.

• Calories 277.52 kcal — Moderate 14%
• Protein 10.35 g ↗ Good Source 21%
• Carbohydrate 31.57 g 11%
• Total Fat 13.59 g — Moderate 17%
• Saturated Fat 3.89 g — Moderate 19%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 14.94 mg ⌄ Low Source 5%
• Sodium 184.8 mg — Moderate 8%
• Dietary Fiber 6.72 g ↗ Good Source 24%
• Total Sugars 8.07 g --
• Added Sugars 2.59 g — Moderate 5%
• Calcium 159.17 mg — Moderate 12%
• Iron 3.45 mg — Moderate 19%
• Potassium 249.55 mg ⌄ Low Source 5%
• Vitamin A 35.46 mcg ⌄ Low Source 4%
• Vitamin C 16.08 mg — Moderate 18%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Tree Nuts 🌰
• Milk 🥛
• Mustard
• Garlic 🧄
• Onions 🧅