Recipe: Quinoa salad with asparagus, feta and pine nuts
Enjoy a delicious quinoa summer salad topped with fresh, flavourful ingredients.
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Ingredients
- 1-1/2 cups uncooked quinoa
- 1 tbsp extra-virgin olive oil
- 3 cups chicken broth
- 1 large bunch baby asparagus, stalks cut off and cut into 1/2" pieces
- 1/2 cup chopped sundried tomatoes packed in oil (about 8 sundried tomatoes), plus 2 tbsp oil (reserved to use in dressing)
- 1/2 cup pitted Kalamata olives
- 1 red onion, finely chopped
- 1 cup crumbled feta cheese + more for garnish
- 3 tbsp toasted pine nuts for garnish
- 1 clove garlic, minced
- 2 tbsp reserved oil from sundried tomatoes
- 1/4 cup freshly squeezed lemon juice
- 1 tbsp chopped fresh oregano
- 1 tbsp chopped fresh basil
- Sea salt
- freshly ground black pepper
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