I recently discovered this salad on a lunch date with my girl, Jane. I'm not going to lie, I ordered the exact same
salad the next time I visited the same restaurant. Maybe it was twice in one week, maybe it wasn't. Either way I've
still been thinking about this salad every day a lot and didn't want to have a Miranda Hobbes moment where the
staff call me out on ordering the same thing every time. I figured it was time I recreated this salad myself.
ps Did you know arugula and rocket are the same thing? My culinary knowledge grows on the daily.
Asparagus, Arugula & Feta Quinoa Salad
makes about 2 servings
Baby asparagus
(bigger asparagus is fine, it might just take
longer to roast)
Sweet red pepper
Spring onion
Your favorite feta
Arugula
Whole wheat quinoa
Olive oil
Lemon
s&p
1.
Set oven to 400°C ~ while your
quinoa is cooking (see how below) you’ll want to roast your asparagus.
2.
Lay your asparagus on a baking tray and drizzle
lightly with olive oil and add some salt and pepper.
3.
Roast in oven for around 20 minutes then let
cool.
4. Chop up your sweet red pepper, spring onion, cooled
asparagus and feta into small pieces.
5. In a large salad bowl, add a least two big
handfuls of arugula and around one cup of the cooked and cooled quinoa.
6. Drizzle with olive oil, squeeze half a lemon,
and add salt and pepper to taste.
7. Mix in your sweet pepper, spring onion,
asparagus, and feta.
8. Feel free to add chicken, roasted sweet potato, pine nuts, etc.
Simple and oh so delicious!
...
How to cook quinoa
If you can boil water, you can cook quinoa. Yup, it’s just that easy! The rule of thumb
is 1 part quinoa
to 2 parts water. First
bring your water to a boil and then add your quinoa. Bring to a boil again, reduce
heat, cover,
and let it simmer for 20 minutes. Then remove
from stove and let the quinoa sit and fluff up
for 15 minutes. After that you’ll want to let it fully cool. This will last for about a week in your
fridge.
