Grilled Asparagus and Quinoa Salad

Serves 4

Ingredients

• 6 spears asparagus, trimmed
• 1/2 teaspoon olive oil 
• 1 teaspoon minced garlic 
• 1 cup dry quinoa, cooked (yields about 3 cups) 
• 1/4 cup aged feta cheese, crumbled 
• 1/4 cup chopped parsley leaves 
• 1 tablespoon red wine vinegar 
• 1 tablespoon olive oil 
• 5 black olives, sliced 
• 1 Roma tomato, diced 
• 1/4 cup balsamic vinegar

 
Directions

1. Brush asparagus with olive oil. Place in a stir fry pan on medium heat and cook just until it is cooked through. Remove from heat and cut in half.
2. Prepare the quinoa to the package instructions and cool (rinse with cold water). 
3. Place the quinoa in a bowl and add the red wine vinegar, olive oil, parsley and balsamic vinegar. Stir to combine. 
4. Place on quinoa on a plate or in a serving bowl and top with feta cheese, asparagus, sliced olives, and diced tomato.

 
Nutrition Facts (per serving): 210 calories, 9 grams fat, 2 grams saturated, 0 grams trans fat, 0 mg cholesterol, 150 mg sodium, 27 grams carbohydrates, 3 grams fiber, 3 grams sugar, 7 grams protein, 8% vitamin A, 6% vitamin C, 8% calcium, 20% iron