1/4cupfresh basil leaves, stacked, rolled, and thinly sliced crosswise
1/4cupchopped kalamata olives, or 2 tablespoons capersrinsed and drained
10smallgrape tomatoes, halved
In a medium saucepan, bring water and salt to a boil. Meanwhile, wash quinoa well, using three changes of water. Drain in a fine-mesh sieve. Stir into boiling water. Return to boil, reduce heat and simmer, covered, until water is absorbed, 15-20 minutes.
Preheat oven to 400˚. Cut asparagus into 2-inch segments. Place on a roasting pan and drizzle with 1 tablespoon olive oil. Toss to coat. Sprinkle with salt and coarse black pepper. Roast for 10-15 minutes (depending on thickness), stirring once, until just tender.
Stir in lemon juice and remaining olive oil into quinoa. Add roasted asparagus, feta cheese, basil, and olives or capers, and toss gently to mix. Scatter tomatoes on top. Serve warm or chilled.
Roasted Asparagus and Quinoa Salad
Amount Per Serving
Calories 205Calories from Fat 81
% Daily Value*
Total Fat 9g14%
Saturated Fat 3g15%
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Total Carbohydrates 24g8%
Dietary Fiber 4g16%
* Percent Daily Values are based on a 2000 calorie diet.