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
• Protein 10.35 g Good Source
• Carbs 31.57 g Moderate
• Total Fat 13.59 g Moderate
• Saturated Fat 3.89 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 14.94 mg Low Source
• Sodium 184.8 mg Moderate
• Fiber 6.72 g Good Source
• Sugar 8.07 g Moderate
• Added Sugar 2.59 g Moderate
• Calcium 128.77 mg Low Source
• Iron 3.45 mg Moderate
• Potassium 249.55 mg Low Source
• Vitamin A 35.46 mcg_rae Low Source
• Vitamin C 13.96 mg Moderate
• Vitamin D 0.0 mcg Low Source

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

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