Asparagus, Arugula And Quinoa Spring Salad

​Roasted asparagus, quinoa, arugula, feta tossed in a delicious lemon vinaigrette! Goes perfectly with a cooked piece of fish, or any lean protein of your choice!

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Servings: 6

Prep Time: 00:15

Cook Time: 00:20


1 cup quinoa (uncooked)

16 asparagus stems, cut in quarters

2 cups fresh arugula

1/4 cup crumbled feta

1 tsp olive oil

Lemon Vinaigrette

1 juice of .5 lemons (about 1/4 cup)

1 zest of lemon (about 1 tbsp)

1 .5 tbsp olive oil

1/4 tsp lemon pepper seasoning

1/4 tsp salt

ground black pepper, to taste


1Preheat oven to 375 degrees. Toss asparagus in 1 tsp of olive oil and lemon pepper seasoning. Bake in oven about 12-15 minutes, until roasted but still has bright green color.

2While this bakes, cook quinoa according to package instructions.

3Let quinoa and asparagus cool.

4Combine remaining ingredients for vinaigrette and once cooled compeltely, toss quinoa, asparagus and feta. When ready to serve, toss in arugula.

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