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Ingredients
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Base Ingredients
Seasonal Vegetables
Dressing
Garnish
Method
Preparation of Base
- 1
Cook the Quinoa
Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the quinoa and 2 cups of vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
Vegetable Preparation
- 2
Chop and Sauté the Seasonal Vegetables
While the quinoa is cooking, chop the asparagus, cherry tomatoes, and zucchini into bite-sized pieces. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the asparagus and sauté for 3-4 minutes. Then add the zucchini and cherry tomatoes, and continue to sauté for another 3-4 minutes until all vegetables are tender. Finally, add the spinach and cook until wilted, about 1-2 minutes.
Dressing Preparation
- 3
Make the Dressing
In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 2 teaspoons of minced garlic, 1 teaspoon of salt, and 0.5 teaspoons of black pepper until well combined.
Assembly
- 4
Combine and Serve
In a large mixing bowl, combine the cooked quinoa and sautéed vegetables. Drizzle the dressing over the mixture and toss gently until everything is well coated. Serve warm or at room temperature, garnished with crumbled feta cheese and fresh herbs.