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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.

    Recipe

    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 minutes
    Cook Time: 20 minutes minutes
    Total Time: 35 minutes 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.

    5 from 1 vote

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    nicole malik from vegkithen.com

    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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