Imagine a dish that combines the earthy crunch of asparagus, the sweet burst of berries, and the protein-packed goodness of quinoa and crispy chickpeas - all in one mind-blowing salad! This Mediterranean-inspired recipe isn't just a meal; it's a culinary adventure that will transform your perception of healthy eating. Packed with vibrant colors, incredible textures, and a symphony of flavors, this Berry Asparagus Quinoa Feta Salad is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 cup quinoa, cooked
- 1 cup asparagus, chopped and blanched
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- 1/2 cup feta cheese, crumbled
- 1 can chickpeas, rinsed and drained
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating. In a medium saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- While quinoa is cooking, prepare the asparagus. Trim the tough woody ends and chop into 1-inch pieces. Bring a pot of salted water to a boil, add asparagus, and blanch for 2-3 minutes until bright green and crisp-tender. Immediately transfer to an ice water bath to stop cooking and preserve color.
- Drain and pat dry the chickpeas using a clean kitchen towel. In a skillet, heat 1 tablespoon olive oil over medium-high heat. Add chickpeas, sprinkle with a pinch of salt and pepper. Roast for 10-12 minutes, shaking the pan occasionally, until chickpeas are golden and crispy.
- Wash and hull the mixed berries, then slice larger berries like strawberries into bite-sized pieces. Crumble the feta cheese into small chunks.
- In a large mixing bowl, combine the cooked and slightly cooled quinoa, blanched asparagus, mixed berries, and crumbled feta. Drizzle with remaining olive oil, and season with salt and pepper to taste. Gently toss to combine all ingredients.
- Top the salad with the crispy roasted chickpeas just before serving to maintain their crunch. For best flavor, serve at room temperature or slightly chilled.
Tips
- Quinoa Tip: Always rinse quinoa thoroughly to remove the natural saponin coating, which can make it taste bitter. Use a fine-mesh strainer for best results.
- Asparagus Hack: The ice water bath after blanching is crucial - it stops the cooking process and keeps your asparagus bright green and perfectly crisp-tender.
- Chickpea Crunch Secret: Pat your chickpeas completely dry before roasting to ensure maximum crispiness. A clean kitchen towel works wonders!
- Flavor Boosting: Let the salad sit for 10-15 minutes before serving to allow the flavors to meld together. The olive oil will help marry all the ingredients.
- Serving Suggestion: Add the crispy chickpeas just before serving to maintain their crunch. Nobody likes soggy chickpeas!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 18g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 20mg
