Asparagus, Black Olive, and Feta Quinoa Salad with a simple red wine vinaigrette is the perfect main course or salad for any occasion. Jump to Recipe keyboard_arrow_down
Asparagus, Black Olive, and Feta Quinoa Salad is packed with delicious ingredients and makes a delicious vegetarian entree or side dish that is perfect for springtime.
- crop_freeCook Mode
- printPrint Recipe
- file_downloadDownload PDF
- 1 cup quinoa
- 1/2 tsp dried thyme
- 1 lb asparagus
- Cooking spray
- 3/4 cup reduced fat feta cheese
- 1/2 cup black olives
- 1/4 cup basil, chopped
- 1/4 cup parsley, chopped
- 3 tbsp red wine vinegar
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 2 tsp honey
- Salt and pepper
Cook the quinoa according to package directions adding the thyme to the cooking liquid.
Preheat the oven to 400 degrees. Toss the asparagus with cooking spray, salt, and pepper. Roast on a baking sheet for 8-10 minutes until tender crisp. Remove and let cool slightly. Roughly chop.
Make the dressing by combining the red wine vinegar, olive oil, honey, mustard, salt, and pepper. Be careful not to add too much salt since black olives and feta are naturally salty.
Toss together the quinoa, asparagus, black olives, feta cheese, basil, parsley, and dressing.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
Get delicious, healthy recipes delivered each week right to your inbox.
Snap a picture and show us what you made on Instagram or Facebook.
Tag us using @SlenderKitchen or #slenderkitchen.