A nutritious, delicious bowl packed with protein-rich quinoa, roasted asparagus, peppered salami, and fresh veggies, topped with a creamy pesto dressing and a burst of lemon.
The recipe:
Preheat the oven to 400°F.
Toss the asparagus pieces with olive oil, salt, and pepper, and spread them evenly on a baking sheet. Roast for 12-15 minutes, or until tender and lightly charred.
If you haven’t already, cook the quinoa according to package instructions. Once cooked, fluff with a fork and set aside to cool slightly. I put in the fridge to cool faster!
While the asparagus roasts, slice the red onion, Persian cucumber, and chop the peppered salami into bite-sized pieces. Drain and rinse the white beans.
In a large bowl, add the cooked quinoa as the base. Top with the roasted asparagus, arugula, sliced red onion, cucumber, feta, and white beans. Add the chopped peppered salami for a savory boost of protein.
Drizzle with pesto and a squeeze of fresh lemon juice. Season with salt and pepper to taste.
Gently toss the ingredients together and serve immediately. For extra flavor, add more pesto or a drizzle of olive oil on top. Enjoy!! xx
High-Protein Roasted Asparagus Quinoa Salad
Ingredients
- 2.5 cup cooked quinoa
- 1 bunch asparagus trimmed and cut into 2-inch pieces
- 1 cup peppered salami chopped
- 3 cups packed arugula
- 1/2 cup red onion thinly sliced
- 1 cup Persian cucumber
- 1/2 cup crumbled feta cheese
- 1 cup white beans canned or cooked
- 2 tablespoons pesto store-bought or homemade
- 1 tablespoon olive oil for roasting
- 1/2 lemon juiced
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F.
- Toss the asparagus pieces with olive oil, salt, and pepper, and spread them evenly on a baking sheet.
- Roast for 12-15 minutes, or until tender and lightly charred.
- If you haven’t already, cook the quinoa according to package instructions. Once cooked, fluff with a fork and set aside to cool slightly. I put in the fridge to cool faster!
- While the asparagus roasts, slice the red onion, Persian cucumber, and chop the peppered salami into bite-sized pieces.
- Drain and rinse the white beans.
- In a large bowl, add the cooked quinoa as the base.
- Top with the roasted asparagus, arugula, sliced red onion, cucumber, feta, and white beans.
- Add the chopped peppered salami for a savory boost of protein.
- Drizzle with pesto and a squeeze of fresh lemon juice.
- Season with salt and pepper to taste.
- Gently toss the ingredients together and serve immediately. For extra flavor, add more pesto or a drizzle of olive oil on top. Enjoy!! xx
