Asparagus Feta Quinoa Salad w/ Toasted Almonds

Another delicious way to get your daily servings of whole grains, plant-based protein and a few veggies too. I love these kinds of dishes because they are filling without including meat. I really loved this salad.

Asparagus Feta Quinoa Salad w/ Toasted Almonds

2 cups quinoa
4 cups water
1 pound asparagus
olive oil
1 cup sliced toasted almonds
3/4 cup feta cheese
1/3 cup lemon juice
1/4 cup olive oil
1 tablespoon agave nectar or 2 Tbs honey
Salt and pepper

Cook the quinoa in a large saucepan according to package directions (about 15 minutes).

Snap off the ends of the asparagus and cut each spear into a 2-inch piece. Rinse out the large saucepan and dry. Heat a little olive oil over medium heat, and cook the asparagus until just barely crisp-tender – about 1-2 minutes. Add to the grains and toss.
Also toss in the sliced toasted almonds, feta cheese and lemon zest.
Mix the lemon juice with the oil and honey, taste, and adjust. Pour over grain salad and toss, along with salt and pepper to taste.

Recipe inspiration from Eating for England.

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