Asparagus Chickpea Quinoa Salad

This Asparagus Chickpea Quinoa Salad with feta cheese and a simple lemon vinaigrette is perfect for spring.It is fresh, simple, healthy and perfectfor lunch or dinner!

I love adding quinoa to salads because it is healthy, hearty, and a great way to add extra protein. It is also easy to cook.

Always rinse quinoa before cooking. Place it in a fine mesh strainer and rinse with cold water. Rinsing removes quinoa’s natural coating, called saponin, which can make it taste soapy or bitter.

To cook quinoa, add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

Ingredients:

For the Lemon Vinaigrette:

1/4 cup freshly squeezed lemon juice

1/4 cup extra virgin olive oil

2 teaspoons Dijon mustard

1 clove garlic, minced

Kosher salt and black pepper, to taste

For the Salad:

2 cups water

1 cup quinoa

1/2 teaspoon salt

2 teaspoons olive oil

1 small bunch asparagus, about 15 spears, cut into 1-inch pieces

1 tablespoon fresh lemon juice

1 1/2 cups chickpeas, rinsed and drained, 15 oz can

3 green onions, sliced

1/3 cup crumbled feta cheese

Salt and freshly ground black pepper, to tastemade BBQ Sauce (optional)