Remember that time we thought spring had finally arrived? Yeah...it's currently going on day 1,000 of being 40ish degrees here in Boston, topped off with some nice rain. Thanks, Mother Nature.
Thankfully, Z and I had this springy and vibrant quinoa salad last week to help us get over our spring blues. It was basically a "let's clean out the fridge" salad, but it worked. Chock-full of grilled asparagus, roasted red peppers, caramelized onions, and feta cheese, this was one satisfying yet healthy "spring" dinner.
Veggie-Packed Quinoa Salad
Yields: 2 servings
-1/2 cup uncooked quinoa
-1 cup water
-1 tablespoon olive oil
-1/4 yellow onion, sliced
-Pinch of granulated sugar
-1/2 cup chopped roasted red peppers (from a jar)
-1 cup chopped cooked asparagus (we used leftover grilled asparagus)
-1 tablespoon fresh lemon juice
-Pinch of crushed red pepper flakes
-Salt and black pepper, to taste
-1/4 cup crumbled feta
1.) Place quinoa and water in a large saucepan and bring to a boil. Reduce heat and simmer, covered, for about 15 minutes, or until all the water is absorbed. Uncover and fluff with a fork.
2.) While quinoa is cooking, heat olive oil in a skillet over medium-low heat. Add onions and cook for about two minutes; sprinkle with sugar and continue cooking until onions are softened and begin to brown/caramelize, about 10 minutes.
3.) Mix onions, red peppers, and asparagus with quinoa. Pour over lemon juice and season with crushed red pepper flakes, salt, and black pepper. Transfer to a serving bowl.
4.) Add crumbled feta, stir, and enjoy!
The best part about this salad is that it's satiating - I'm not one to have a salad for dinner, but quinoa is packed with protein, which makes this "salad" fit for a meal.
This dinner also made us believe it was, in fact, spring. Even if just for 10 minutes.
Don't forget: You have one day left to enter my giveaway for a $25 gift card to b.good + a mixed four-pack of Sir Kensington's all-natural condiments!