Spring Quinoa Salad with Artichokes, Feta, and Asparagus

Hello mates! Glad humpday! Searching for a booty exercise? Check out this one; it’s one in every of my very faves. I hope you’re having fun with the week up to now!

Spring Quinoa Salad with Artichokes, Feta, and Asparagus

After I first wrote this submit, we had simply gotten again from an superior Vegas vacay. It was so good to get again into the swing of issues and again within the routine of the women’ lessons and classes, instructing health lessons, and catching up on work stuff.  It additionally felt good to eat some home-cooked meals! Once we journey, I attempt to stick to 1 indulgent meal every day and go for my regular eats for essentially the most half, however Vegas is a little bit totally different. It was straightforward for me to make wholesome decisions for breakfast, however you positively must benefit from all the improbable entree and dessert choices. 😉

I used to be additionally like, “I can’t wait to eat a vegetable after we get again” however then I seemed in our fridge, it was just about empty, and I ended up consuming coconut milk salted caramel ice cream for lunch. I assume I used to be nonetheless in Vegas mode. 😉 As soon as I used to be lastly in a position to replenish the fridge, I created this little on-the-fly salad with among the new grocery stash.

This salad is ideal for any upcoming spring events or picnics, and consists of two of the “great A’s”: artichokes and asparagus. It has recent, flavorful, and brilliant lemon flavors from the lemon juice + zest, and because it’s quinoa-based, it’s sturdy sufficient to final a number of days within the fridge so you can also make it prematurely! I made it as a part of this week’s meal prep (together with some grilled hen, amazeballs, and protein baked oatmeal) so I might simply eat it alone on high of salad greens or with grilled hen or tuna for a simple lunch.


This salad is filling and satisfying, plus it’s gluten-free. Vegan mates can omit the feta cheese, or add of their favourite vegan cheese, for a vegan possibility

Plus it’s a type of, “toss all the pieces in a bowl and neglect about it” kinda recipes, which implies I’m a fan.

Spring artichoke asparagus quinoa salad

How you can Make a Quinoa Salad

  • All the time rinse quinoa for a couple of minute in a tremendous mesh strainer earlier than cooking
    • Rinsing removes the phytic acid that makes quinoa more durable to digest for some folks
    • Rinsing additionally removes the bitter taste
  • For completely fluffy quinoa, use 1 3/4 cup of water for each 1 cup of quinoa
  • This salad is simply as scrumptious with roast veggies (roasted asparagus and artichoke as a substitute of uncooked)
  • This salad pairs splendidly with gentle entrees like grilled salmon, shrimp, tuna, or hen
  • Be happy to combine in different substances like pink onion, snap peas, recent herbs, or lean meat

This spring quinoa salad is satisfying and filling, with bright flavors from the lemon zest. You'll also get a dose of veggies from the artichokes and asparagus. Make it vegan by omitting the feta. | fitnessista.com | #quinoasalad #asparagusrecipe #artichokerecipe #springsaladrecipe #saladrecipe



Spring quinoa salad with asparagus and artichokes

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A brilliant and savory spring salad you can also make prematurely for events, or as a part of weekly meal prep! Gluten-free + straightforward vegan possibility

  • Prep Time: 20
  • Complete Time: 20 minutes
  • Yield: 6 1x
  • 1 1/2 cups quinoa, rinsed and cooked in keeping with bundle instructions. (Let it cool a bit earlier than assembling the salad so the cheese doesn’t soften)
  • 4 oz feta cheese
  • 1 bunch of asparagus, washed and chopped into 4ths
  • 1 jar of marinated arti chokes, quartered (12 oz)
  • 1 lemon; zest and juice
  • 1/4 teaspoon garlic powder
  • Recent basil for garnish
  • 2 tablespoons olive oil
  • Salt and pepper

  1. 1. Carry a big pot of water to a boil. Add the asparagus and boil for 2-3 minutes, then rinse with chilly water.
  2. 2. Add the asparagus to the quinoa, together with the lemon juice, zest, garlic powder, olive oil, feta, and artichokes. Combine nicely, then season nicely with salt and pepper.
  3. 3. Prime with recent chopped basil.


  • This tastes wonderful the day you make it, however even higher the following day! Maintain lined within the fridge for 3-5 days.

What’s your favourite spring salad combo? One other one in every of my very favourite recipes for this time of 12 months is right here! It’s Uncle Eric’s best pasta salad ever, which is at all times successful.

Have a beautiful morning and I’ll see ya quickly!



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