Strawberry, Arugula and Quinoa Salad with Asparagus & Feta
Prep: 15 minutes • Serves: 8
1/4 cup fresh lemon juice
2 tablespoons honey
1 teaspoon salt
1-1/2 teaspoons fresh ground black pepper
1/4 cup extra virgin olive oil
1 package (8.8 ounces) ready to serve white & red quinoa
2 cups loosely packed arugula
2 cups halved fresh strawberries
1 cup crumbled feta cheese
1. Heat large saucepot of salted water to a boil over high heat. Add asparagus; cook 1-1/2 minutes. Transfer asparagus to bowl filled with ice water; once cooled, drain and pat dry.
2. In large bowl, whisk lemon juice, honey, salt and pepper; whisking constantly, slowly drizzle in oil until emulsified. Add quinoa, arugula and asparagus; toss to combine. Fold in strawberries and cheese. Makes about 7 cups.
Approximate nutritional values per serving:
185 Calories, 12g Fat (4g Saturated), 17mg Cholesterol, 517mg Sodium,
18g Carbohydrates, 3g Fiber, 7g Sugars, 4g Added Sugars, 5g Protein
Dietitian’s Dish Tip(s):
> Quinoa is a great source of fiber and protein, both of which may help protect the heart and cut diabetes risk.
