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.

5.0 from 1 reviews
Quinoa and Asparagus Salad
Recipe type: Quinoa salad
Cuisine: Vegan / Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 6
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.
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Transfer the asparagus to a colander and rinse with water until it’s at room temperature.
  5. 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

    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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