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Quinoa and Asparagus Salad

Quinoa and asparagus salad

This quinoa salad keeps things very simple, highlighting this nutty grain in tandem with lots of delicious fresh asparagus. It’s a lot like tabbouli, but with a springtime touch.

Quinoa and asparagus salad

Quinoa and Asparagus Salad

This quinoa salad keeps things very simple, highlighting this nutty grain in tandem with lots of delicious fresh asparagus. It's a lot like tabbouli, but with a springtime touch.
5 from 1 vote
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Course: Quinoa salad
Cuisine: Vegan / Healthy
Diet: Vegan, Vegetarian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Author: Veg Kitchen


  • 1 cup raw quinoa any color, or a combination, rinsed
  • 10 to 12 ounces fresh slender asparagus
  • 1 medium red bell pepper diced
  • 1/4 cup finely chopped fresh parsley or more, to taste
  • 2 to 3 scallions finely chopped
  • Several fresh mint leaves to taste, thinly sliced, optional
  • 2 tablespoons extra-virgin olive oil
  • Juice of 1 lime or more, to taste
  • Salt and freshly ground pepper to taste
  • Lime wedges for serving optional


  • Combine the quinoa with 2 cups water in a small saucepan. Bring to a gentle boil, then lower the heat, cover, and simmer until the water is absorbed, about 15 minutes. If you’d like a more tender grain, add 1/2 cup additional water and continue to simmer until the water is absorbed. Allow to cool to room temperature.
  • Meanwhile, scrape the bottom halves of the asparagus spears if need be. If fresh and tender, you can skip this step. Cut the asparagus into 1- to 2-inch pieces.
  • Place the asparagus in a skillet with just enough water to keep the bottom moist. Cover and steam over medium heat just until bright green and tender-crisp.
  • Transfer the asparagus to a colander and rinse with water until it’s at room temperature.
  • Combine with the quinoa and asparagus with the remaining ingredients in a serving bowl and mix well. Let stand for a few minutes, then serve. Pass around extra wedges of lime, if you’d like.


Nutrition Information:
Per Serving: 167 calories; 6.7g fat; 24.7g carbs; 3.5g fiber; 7.2g protein; 5.3mg sodium

Quinoa with Vegetables

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  • Reply
    January 8, 2015 at 12:19 pm

    So glad I found this site. Love your recipes!

    • Reply
      January 12, 2015 at 2:02 pm

      Thank you, Teresa! Come back often. There’s always something new.

  • Reply
    May 13, 2015 at 9:43 am

    I am cooking only plant based vegan so no oils for me. What do you think I could substitute for oil in this recipe and most vegan recipes
    Thanks for any help

    • Reply
      May 13, 2015 at 3:55 pm

      Deidre, you can use you favorite oil-free salad dressing, or a dressing based in raw cashews or silken tofu for a richer flavor.

  • Reply
    Jan M Alarcon
    March 22, 2019 at 9:04 pm

    5 stars
    I made this to use up some asparagus from my CSA box. It was fantastic! The combination of asparagus, mint, and lime was magical. I will make again each time I can get my hands on more asparagus. I doubled the mint and used red quinoa which added to the pretty color palate. It tasted even better the next day. Thank you, Nava, this one is a keeper.

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