Crunchy Spring Quinoa Salad
2 cups vegetable stock
1 cup uncooked quinoa
1 small onion, diced
3 cloves garlic, minced
1 cup thin asparagus, trimmed and cut into 2” pieces
1 cup green peas
1 10 oz bag of leafy greens (spinach, kale, dandelion, watercress)
1 cup parsley leaves, chopped
Juice from 2 lemons
2 tbsp extra virgin olive oil, cold pressed
1/4 cup toasted pine nuts
4 oz. feta
Bring 2 cups stock to a boil, add 1 cup quinoa, reduce heat, simmer 5-7 minutes or until the quinoa is tender. Set aside.
Meanwhile, heat oil in a pan over medium high heat. Saute onion until tender, add garlic and cook until aromatic, about 3 minutes. Add the asparagus and green peas and cook until the asparagus has become bright green and is still crisp, 3-5 minutes.
Stir the cooked quinoa and the greens into the vegetables and remove from heat. Stir in the herbs, lemon juice and olive oil. Transfer to a serving dish and sprinkle with 4 oz of feta cheese and toasted pine nuts just before serving.
Nutrition info: Per 3/4 cup serving: 264 calories, 11 g total fat, 1 g saturated fat, 0 grams trans fat, 2 mg cholesterol, 182 mg sodium, 32 g total carbs, 6 g dietary fiber, 5 g sugar and 11 g protein..