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
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.Print Pin Rate Email
- 1 cup raw quinoa any color, or a combination, rinsed
- 10 to 12 ounces fresh slender asparagus
- 1 medium red bell pepper diced
- ¼ 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 ½ 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.
Calories: 163kcal | Carbohydrates: 22g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 5mg | Potassium: 322mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1233IU | Vitamin C: 32mg | Calcium: 32mg | Iron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Per Serving: 167 calories; 6.7g fat; 24.7g carbs; 3.5g fiber; 7.2g protein; 5.3mg sodium
- Here are more quinoa recipes.
- Click here for more asparagus recipes.
- Explore more of VegKitchen’s super savory salads.
So glad I found this site. Love your recipes!
Thank you, Teresa! Come back often. There's always something new.
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
Deidre, you can use you favorite oil-free salad dressing, or a dressing based in raw cashews or silken tofu for a richer flavor.
Jan M Alarcon says
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.