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Quinoa Salad with Asparagus, Cherry Tomatoes and Pecans

Green Valley Kitchen
  • 30 minutes
  • Serves 2 to 4

INGREDIENTS

4 cups

Arugula

1

bunch Asparagus

1 cup

Cherry or grape tomatoes - sliced in, half

2 cloves

Garlic

2 tbsp

Red onion

6

Of black pepper from a pepper mill, twists

1 pinch

Salt

4 tbsp

Olive oil

1/3 cup

Pecans

2 oz

Feta cheese

1

Half of a large lemon juiced - about 1 1/2 tbs