Looking for a vibrant and nutritious vegetarian dish that's both gluten-free and packed with flavor? You've found it! Our Asparagus and Baby Artichoke Quinoa Salad is a delightful combination of textures and tastes, perfect for a light lunch, satisfying main course, or vibrant side dish.
Delicate baby artichokes, gently sauteed until tender, mingle with the fresh, crispness of blanched asparagus. The fluffy quinoa, cooked in flavorful vegetable broth, forms the heart of this salad. A generous helping of chickpeas adds protein and substance, while a sprinkle of salty feta cheese provides a creamy, tangy counterpoint.
But what truly elevates this dish is the homemade asparagus and ramp pesto (or classic pesto if you prefer!). Its bright, herby notes tie all the elements together in a harmonious blend that's sure to tantalize your taste buds. With a quick cooking time of just 45 minutes and around 493 calories per serving, you can easily whip up this superfood salad for yourself or the whole family. Get ready to enjoy a symphony of spring flavors in every bite!
