Strawberry, Arugula and Quinoa Salad with Asparagus & Feta
Persons
8
Prep Time
15 minutes
Total Time
15 minutes
Ingredients
- ½ Bunch Asparagus, ends trimmed, cut into 2-inch pieces
- ¼ Cup Fresh Lemon Juice
- 2 Tbsp. Honey
- 1 tsp salt
- 1½ tsp fresh ground black pepper
- ¼ Cup Extra Virgin Olive Oil
- 1 Package (8.8 Oz.) White & Red Quinoa, ready to serve
- 2 Cups Arugula, loosely packed
- 2 Cups Fresh Strawberries, halved
- 1 Cup Feta Cheese, crumbled
Instructions
- Heat large pot of salted water to a boil over high heat. Add asparagus; cook 1½ minutes. Transfer asparagus to bowl filled with ice water; once cooled, drain and pat dry.
- In large bowl, whisk lemon juice, honey, salt and pepper; whisking constantly, slowly drizzle in oil until emulsified. Add quinoa, arugula and asparagus; toss to combine. Fold in strawberries and cheese. Makes about 7 cups.
Nutrition Facts
Strawberry, Arugula and Quinoa Salad with Asparagus & Feta
Serves: 8 servings
| Amount Per Serving: | ||
|---|---|---|
| Calories | 185 | |
| % Daily Value* | ||
| Total Fat 12g | 18.5% | |
| Saturated Fat 4g | 20% | |
| Trans Fat | ||
| Cholesterol 17mg | 5.7% | |
| Sodium 517mg | 21.5% | |
| Total Carbohydrate 18g | 6% | |
| Dietary Fiber 3g | 12% | |
| Sugars 7g | ||
| Protein 5g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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