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Spring Quinoa Salad with Artichokes, Feta, and Asparagus

When I first wrote this post, we had just gotten back from an awesome Vegas vacay. It was so good to get back into the swing of things and back in the routine of the girls’ classes and lessons, teaching fitness classes, and catching up on work stuff.  It also felt good to eat some home-cooked food! When we travel, I try to stick to one indulgent meal each day and go for my normal eats for the most part, but Vegas is a little different. It was easy for me to make healthy choices for breakfast, but you definitely have to take advantage of all of the fantastic entree and dessert options. 😉

I was also like, “I can’t wait to eat a vegetable when we get back” but then I looked in our fridge, it was pretty much empty, and I ended up eating coconut milk salted caramel ice cream for lunch. I guess I was still in Vegas mode. 😉 Once I was finally able to replenish the fridge, I created this little on-the-fly salad with some of the new grocery stash.

This salad is perfect for any upcoming spring parties or picnics, and includes two of the “great A’s”: artichokes and asparagus. It has fresh, flavorful, and bright lemon flavors from the lemon juice + zest, and since it’s quinoa-based, it’s sturdy enough to last a few days in the fridge so you can make it in advance! I made it as part of this week’s meal prep (along with some grilled chicken, amazeballs, and protein baked oatmeal) so I could easily eat it alone on top of salad greens or with grilled chicken or tuna for an easy lunch.

This salad is filling and satisfying, plus it’s gluten-free. Vegan friends can omit the feta cheese, or add in their favorite vegan cheese, for a vegan option

Plus it’s one of those, “toss everything in a bowl and forget about it” kinda recipes, which means I’m a fan.

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