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    Home » Recipes » Vegan Main Dishes

    Quinoa and Asparagus Salad

    Published: May 28, 2014 · Updated: Aug 2, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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
    Print Pin Rate Email
    Course: Quinoa salad
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: quinoa salad
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 6
    Calories: 163kcal
    Author: Veg Kitchen

    Ingredients

    • 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
    US Customary - Metric

    Instructions

    • 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.

    Nutrition

    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.

     

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

    Quinoa with Vegetables

    • Here are more quinoa recipes.
    • Click here for more asparagus recipes.
    • Explore more of VegKitchen’s super savory salads.

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    Reader Interactions

    Comments

    1. teresa says

      January 08, 2015 at 12:19 pm

      So glad I found this site. Love your recipes!

    2. Nava says

      January 12, 2015 at 2:02 pm

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

    3. Deidre says

      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

    4. Nava says

      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.

    5. Jan M Alarcon says

      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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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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