Ingredients:

  • 1 pound (454g) asparagus, trimmed
  • 1 tablespoon olive oil, plus more for drizzling
  • Salt and freshly ground black pepper, to taste
  • 1 cup (190g) quinoa, rinsed
  • 2 cups (473ml) water or vegetable broth
  • ½ cup (75g) crumbled feta cheese (optional)
  • ¼ cup (30g) toasted slivered almonds, for garnish
  • ½ cup (75g) cherry tomatoes, halved (optional)
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon minced fresh herbs (parsley, chives, dill)
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • ½ teaspoon honey or maple syrup (optional)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Toss asparagus with olive oil, salt, and pepper on a baking sheet.
  2. Roast for 10-15 minutes, or until tender-crisp and slightly browned.
  3. Combine quinoa and water (or broth) in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy.
  4. Whisk together olive oil, lemon juice, herbs, Dijon mustard, garlic, honey (if using), salt, and pepper in a small bowl.
  5. In a large bowl, combine cooked quinoa, roasted asparagus, feta cheese (if using), and cherry tomatoes (if using).
  6. Pour the vinaigrette over the salad and toss gently to combine. Garnish with toasted almonds.
  7. Serve immediately or chill for later.