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Happy Spring!

Birds are chirping, the sun is out and…the snow is still melting.

So we’re not QUITE there yet but we are certainly getting there because today is the official first day of Spring.

I don’t know about you but for ME, the first vegetable that comes to mind when I think Spring is ASPARAGUS!

Asparagus is pretty amazing little veggie. It has plenty of nutrients (duh, all foods do) but it also goes with so many different foods and flavors! One of my favorite ways to pair asparagus is with fresh lemon and one of my favorite things to pair with lemon juice is arugula (…and all of the Parmesan cheese) but I put those 3 together, threw in some salty, crumbly feta cheese (instead of Parm) plus quinoa and SPRING in salad form, I serve you!

Sides can get kind of boring sometimes –
Plain rice or even plain quinoa needs some love sometimes too!
Take your grain of choice and add some flavor (lemon juice!), some of your favorite crunchy veggies, and this can help switch things up for lunch, dinner or meal prep for the week ahead.

​Let’s get to it!

Asparagus, Arugula and Quinoa Spring Salad

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour


For the Salad

  • 1 cup quinoa uncooked
  • 16 asparagus stems cut in quarters
  • 2 cups fresh arugula
  • 1/4 cup crumbled feta
  • 1 tsp olive oil

For the Lemon Vinaigrette

  • Juice of 1/2 lemon about 1/4 cup
  • Zest of 1 lemon about 1 tbsp
  • 1 .5 tbsp olive oil
  • 1/4 tsp lemon pepper seasoning
  • 1/4 tsp salt
  • ground black pepper to taste


  • Preheat oven to 375 degrees. Toss asparagus in 1 tsp of olive oil and lemon pepper seasoning. Bake in oven about 12-15 minutes, until roasted but still has bright green color.
  • While this bakes, cook quinoa according to package instructions.
  • Let quinoa and asparagus cool.
  • Combine remaining ingredients for vinaigrette and once cooled completely, toss quinoa, asparagus and feta. When ready to serve, toss in arugula.
Love&Grub: Asparagus, Arugula and Quinoa Spring Salad

Hope you make this and LOVE it just as much as we did!

The lemon pairs perfectly with the asparagus and arugula, plus with the salty cheese adds a nice salty balance.

Perfect taste for the start of spring. I served this with a delicious piece of seared salmon, so it goes GREAT with fish, or you can add whatever protein you’re feeling.

You can skip the cheese all together or substitute the feta with grated Parmesan cheese.

However you do it, make it how you LOVE it.

Lots of LOVE,