Spring Quinoa with Roasted Asparagus

Greta’s sixth month was filled with some fun firsts, including our first jog in the running stroller (she inevitability falls asleep after a mile or so). And first swimming lesson! She just loves splashing around in the water like her mommy and daddy. We also moved her up to her convertible car seat because she was getting too tall for her infant seat and dropped her crib down because she started pulling herself up on her knees! She has been giggling nonstop when we play peek-a-boo and is enjoying tons of new solids. She especially loves feeding herself baby crackers called mum-mums. She lights up and kicks her feet in anticipation when she sees the package!

Like mother, like daughter – I lit up the other day when I bought our first bunch of spring asparagus! I promptly used it in this lovely quinoa dish. I also stirred in chicken sausage, feta, and sun dried tomatoes, and added a little red wine vinegar for some tang. I made a big batch of this on Sunday and enjoyed it for lunches all week – yum!

spring quinoa with roasted asparagus

Spring Quinoa with Roasted Asparagus
Printable Recipe


Roasted Asparagus:
2 pounds asparagus, tough ends trimmed and cut into 2-inch pieces
1 tablespoon olive oil
1/2 teaspoon salt

2 cups quinoa
4 cups low sodium chicken stock
2 tablespoons olive oil
2 tablespoons red wine
1/2 teaspoon salt
1 cup crumbled feta
1 cup chopped sun dried tomatoes
1 pound chopped chicken sausage, cooked in a skillet until browned

Heat oven to 400˚F. Place asparagus on a large baking sheet and drizzle evenly with olive oil and salt. Roast asparagus for 13 to 17 minutes at 400˚F or until tender.

Meanwhile, to make the quinoa, place quinoa and chicken stock in a large stockpot over high heat and bring to a boil. Reduce heat to low, cover, and simmer 10 to 15 minutes or until all water is absorbed and quinoa is soft.

Place cooked quinoa in a large bowl and stir in olive oil, red wine vinegar, and salt until well combined; stir in the roasted asparagus, feta, sun dried tomatoes, and browned chicken sausage. Makes 6 servings.

Nutrition: 523 calories, 21.5g fat, 7.5g fiber, 26.7g protein per serving
Cost: $2.38 per serving

7 Responses to Spring Quinoa with Roasted Asparagus

  1. I can’t believe how big she’s getting! She looks so happy! This dish sounds amazing… so many of my favorite things. I’ll have to make it for dinner soon!

  2. A really great make-ahead dish for lunches! Love all the flavors. The idea of adding wine for tang is great–often I think quiona comes off as blah unless you add a little extra something.

    Also, it’s great she’s in swim lessons so young! I never learned to swim and it’s been difficult for me.

  3. oh my gosh, that first picture?!?!!! love seeing asparagus in the spring, too, and what a fabulous way to enjoy :)

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