HomeWeight LossSpring Quinoa Salad with Artichokes, Feta, and Asparagus

Spring Quinoa Salad with Artichokes, Feta, and Asparagus

Hello buddies! Pleased humpday! In search of a booty exercise? Try this one; it’s considered one of my very faves. I hope you’re having fun with the week thus far!

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 ladies’ courses and classes, instructing health courses, 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 somewhat completely different. It was simple for me to make wholesome decisions for breakfast, however you positively must reap the benefits of the entire improbable entree and dessert choices. 😉

I used to be additionally like, “I can’t wait to eat a vegetable once 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 suppose I used to be nonetheless in Vegas mode. 😉 As soon as I used to be lastly capable of replenish the fridge, I created this little on-the-fly salad with a number of the new grocery stash.

Spring artichoke asparagus quinoa salad

This salad is ideal for any upcoming spring events or picnics, and contains two of the “nice A’s”: artichokes and asparagus. It has contemporary, flavorful, and vibrant lemon flavors from the lemon juice + zest, and because it’s quinoa-based, it’s sturdy sufficient to final just a few 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 rooster, amazeballs, and protein baked oatmeal) so I might simply eat it alone on high of salad greens or with grilled rooster or tuna for a straightforward lunch.


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

Plus it’s a type of, “toss every part in a bowl and overlook about it” kinda recipes, which suggests I’m a fan.

Spring artichoke asparagus quinoa salad

Make a Quinoa Salad

  • At all times rinse quinoa for a couple of minute in a nice 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 rooster
  • Be at liberty to combine in different components like pink onion, snap peas, contemporary 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 vibrant and savory spring salad you can also make prematurely for events, or as a part of weekly meal prep! Gluten-free + simple vegan choice

  • Prep Time: 20
  • Whole Time: 20 minutes
  • Yield: 6 1x
  • 1 1/2 cups quinoa, rinsed and cooked in line 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
  • Contemporary 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 effectively, then season effectively with salt and pepper.
  3. 3. High with contemporary chopped basil.


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

What’s your favourite spring salad combo? One other considered one of my very favourite recipes for this time of yr is right here! It’s Uncle Eric’s finest pasta salad ever, which is all the time a success.

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



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