Quinoa, tomato, asparagus, pepper and feta salad

IMG_00151/2 cup tri-color quinoa
1 cup water
1/2 bunch (12-13) asparagus spears, broken into 1 inch pieces
3 roma tomatoes, chopped
1/3 cup chopped red pepper
1/4 small white onion, chopped (about 2-3 tbsp.)
2 garlic cloves, minced
1/4 cup thinly sliced fresh basil
3 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
1/4 cup feta chunks
salt and pepper according to taste

Bring water and quinoa to a boil in a small pot, then cook on low heat, covered, until water is absorbed, about 20 minutes. Rinse quinoa with cold water and let cool off in a large bowl. In the meantime, steam asparagus spears and rinse with cold water when done. Add asparagus to quinoa to cool.
When quinoa and asparagus are cool, add chopped tomatoes, red pepper, onion, garlic, basil, salt and pepper, oil and vinegar and mix to combine. Finally, add feta chunks and refrigerate for several hours or preferably overnight.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s