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Lemon Quinoa with Roasted Asparagus and Feta

Lemon Quinoa with Roasted Asparagus and Feta prepared dish

Fluffy quinoa, roasted asparagus, fresh herbs, and creamy feta come together in a bright mediterranean-style bowl. A lemon-garlic dressing adds freshness, making this an easy vegetarian dinner or make-ahead lunch.

This recipe is mediterranean style, lunch, scaled for 4 servings, with 15 min prep and 25 min cook.

Prep: 15 min · Cook: 25 min · Total: 40 min · Serves: 4

Quick cooking notes

  • Core ingredients include water, lemon juice, black pepper, scallions.
  • Follow all 12 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 2 cups water
  • 3 tbsp lemon juice (freshly squeezed)
  • 0.5 tsp black pepper (freshly ground)
  • 2 count scallions (thinly sliced)
  • 1 lb asparagus (trimmed and cut into 2-inch pieces)
  • 0.25 cup parsley (chopped)
  • 1 clove garlic (finely grated)
  • 1 cup quinoa (rinsed and drained)
  • 0.5 cup feta cheese (crumbled)
  • 1 tsp kosher salt (divided)
  • 1 tsp lemon zest (finely grated)
  • 1 tsp dijon mustard
  • 4 tbsp olive oil (divided)
  • 2 tbsp mint (chopped)

Instructions

  1. Place a rack in the center of the oven and heat the oven to 425°F (220°C) for at least 10 minutes so the asparagus will roast quickly and brown at the edges.
  2. Rinse 1 cup quinoa in a fine-mesh strainer under cool running water for 30 seconds, rubbing it gently with your fingers, then shake the strainer well until the quinoa is no longer dripping.
  3. Combine the rinsed quinoa, 2 cups water, and 0.25 tsp kosher salt in a 2-quart saucepan, set it over high heat, and bring it to a steady boil, about 4 minutes.
  4. Reduce the heat to low, cover the saucepan with a tight-fitting lid, and cook the quinoa for 15 minutes, until the water is absorbed and the grains show tiny white rings.
  5. Remove the covered saucepan from the heat and let the quinoa steam for 5 minutes, then uncover it and fluff it with a fork so the grains stay separate.
  6. While the quinoa cooks, spread 1 lb trimmed asparagus pieces on a rimmed half-sheet pan, drizzle with 1 tbsp olive oil, sprinkle with 0.25 tsp kosher salt and 0.25 tsp black pepper, and toss with tongs until evenly coated.
  7. Roast the asparagus on the center rack at 425°F (220°C) for 10 to 12 minutes, shaking the pan once halfway through, until the spears are bright green, lightly browned at the tips, and tender when pierced with a fork.
  8. Whisk 3 tbsp lemon juice, 1 tsp lemon zest, 1 finely grated garlic clove, 1 tsp Dijon mustard, the remaining 0.5 tsp kosher salt, and the remaining 0.25 tsp black pepper in a large mixing bowl for 30 seconds until the mustard is fully blended.
  9. Slowly whisk the remaining 3 tbsp olive oil into the lemon mixture for about 1 minute, until the dressing looks glossy and lightly thickened.
  10. Add the warm fluffed quinoa to the large bowl with the dressing and fold with a flexible spatula for 1 minute, until the grains are evenly coated and have absorbed some of the lemon flavor.
  11. Add the roasted asparagus, 0.5 cup crumbled feta cheese, 0.25 cup chopped parsley, 2 tbsp chopped mint, and 2 thinly sliced scallions to the bowl, then fold gently for 30 to 45 seconds so the asparagus stays intact.
  12. Let the quinoa rest at room temperature for 5 minutes, then taste and serve warm or at room temperature when the salad looks glossy, the herbs are evenly distributed, and the feta is scattered throughout.

Nutrition (per serving)

  • Calories: 337
  • Protein: 11 g
  • Fat: 19 g
  • Carbohydrates: 34 g
  • Fiber: 6 g
  • Sugar: 4 g
  • Sodium: 754 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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