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Asparagus, Arugula and Quinoa Spring Salad

Prep Time15 mins
Cook Time45 mins
Total Time1 hr


For the Salad

  • 1 cup quinoa uncooked
  • 16 asparagus stems cut in quarters
  • 2 cups fresh arugula
  • 1/4 cup crumbled feta
  • 1 tsp olive oil

For the Lemon Vinaigrette

  • Juice of 1/2 lemon about 1/4 cup
  • Zest of 1 lemon about 1 tbsp
  • 1 .5 tbsp olive oil
  • 1/4 tsp lemon pepper seasoning
  • 1/4 tsp salt
  • ground black pepper to taste


  • Preheat oven to 375 degrees. Toss asparagus in 1 tsp of olive oil and lemon pepper seasoning. Bake in oven about 12-15 minutes, until roasted but still has bright green color.
  • While this bakes, cook quinoa according to package instructions.
  • Let quinoa and asparagus cool.
  • Combine remaining ingredients for vinaigrette and once cooled completely, toss quinoa, asparagus and feta. When ready to serve, toss in arugula.