Ingredients
For the Quinoa
- 1 cup dry quinoa
- 1 teaspoon salt
- 2 cups of water
The veggies
- 1 bunch of fresh green asparagus
- ⅓ cup finely diced red onion
- 1 cup tomatoes diced
- ½ cup kalamata olives diced
- 2 tablespoons fresh parsley thinly sliced
- ½ cup feta cheese crumbled
For the Vinaigrette
- 6 tablespoons extra virgin olive oil
- 3 tablespoons sherry vinegar
- 2 garlic cloves crushed
- Salt and pepper
Instructions
- Bring 2 cups of water, the quinoa and salt to a boil (follow the quinoa box instructions). Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 15 to 20 minutes. Remove from heat and set aside to cool.
- Cut the asparagus in half. Heat the grill or oven, season your asparagus with olive oil and salt and cook until tender, but still crunchy, about 15 minutes.
- Prepare your vinaigrette (olive oil, vinegar, garlic, salt and pepper), dice your veggies and toss together in a large bowl until well combined. Sprinkle with the crumbled feta cheese and olives.
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