Hearty quinoa tossed with crisp vegetables, feta and a honey dijon vinaigrette for a flavourful and healthy side dish or perfectly light lunch!
1 cup quinoa
2 cup. chicken broth or water
1 small red onion diced
1 Tbsp. olive oil
½ tsp. salt
1 cup. asparagus cut in 1" pieces
200 gm. feta
1 cup. tomatoes diced
⅓ cup. olive oil
1 Tbsp. dijon
2 Tbsp. Champagne or Balsamic vinegar
2 tsp. honey
¼ tsp. salt
- In a medium saucepan, add quinoa and chicken broth and cook on high. Once it comes to a boil, reduce the heat to low and cover. Let cook for 15 minutes. The quinoa is done cooking when you see the tiny spirals curling around the grains. Remove from the heat and set aside.
- Meanwhile, in a pan over medium-high heat, cook onions in 1 Tbsp. olive oil for 5 minutes then add the asparagus pieces and ½ tsp. salt and cook for an additional 3-5 minutes until just tender. Add the vegetables and feta to the warm quinoa.
- In a separate large bowl, whisk together the olive oil, dijon, vinegar, honey and salt. Toss the vegetable and quinoa mixture with the dressing and tomatoes.
- This salad is best served warm, but is also a great leftover for lunch served cold!