Curried Asparagus Quinoa Salad Recipe

Name: Curried Asparagus Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked quinoa; 1 ½ cups water; 1 tablespoon olive oil or 1 tablespoon vegetable oil; 1 small chopped onion (about 1/2 c); 2 garlic cloves, minced; 1 tablespoon grated fresh ginger; ½ teaspoon ground cumin; ½ teaspoon grains of paradise or ¼ teaspoon pepper, ground; 1 bunch asparagus; 1 cup frozen peas or 1 cup fresh peas; ½ cup extra virgin olive oil; ¼ cup white wine vinegar; 1 tablespoon lemon juice; 2 tablespoons mango chutney; 2 teaspoons sugar; 2 teaspoons curry powder (adjust to taste preference); 1 teaspoon dry mustard, ground

Servings: persons

1 cup uncooked quinoa
1 ½ cups water
1 tablespoon olive oil or 1 tablespoon vegetable oil
1 small chopped onion (about 1/2 c)
2 garlic cloves, minced
1 tablespoon grated fresh ginger
½ teaspoon ground cumin
½ teaspoon grains of paradise or ¼ teaspoon pepper, ground
1 bunch asparagus
1 cup frozen peas or 1 cup fresh peas
½ cup extra virgin olive oil
¼ cup white wine vinegar
1 tablespoon lemon juice
2 tablespoons mango chutney
2 teaspoons sugar
2 teaspoons curry powder (adjust to taste preference)
1 teaspoon dry mustard, ground

1
Soak the quinoa in enough water to cover for at least 15 minutes.
2
drain and rinse well several times.
3
Bring 1 1/2 cups of water to boil; add quinoa, cover, reduce heat to low, and cook for 20 minutes or until quinoa is cooked and water is absorbed.
4
Meanwhile, prepare salad mix.
5
Trim woody ends from asparagus, and chop into 1 inch pieces.
6
If using frozen peas, rinse in a colander under cool water to thaw.
7
In a large skillet heat 1 tb of olive or vegetable oil over medium high heat.
8
Add chopped onion and garlic, and saute until onion is soft and translucent.
9
Add ginger, cumin, and grains of paradise or pepper and stir to mix.
10
Add asparagus and peas to skillet and cook until veggies are just done, but still crisp and bright in color.
11
Add cooked quinoa to the salad mixture in the skillet.
12
Prepare dressing.
13
Combine extra virgin olive oil, vinegar, lemon juice, chutney, sugar, curry powder, and mustard in a jar and shake until mixed.
14
Pour dressing over contents of skillet and mix well to combine.
15
Refrigerate for a few hours to let flavors marry and develop.

457

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup uncooked quinoa, 1 ½ cups water, 1 tablespoon olive oil or 1 tablespoon vegetable oil, 1 small chopped onion (about 1/2 c), and more.

Yes, Curried Asparagus Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Curried Asparagus Quinoa Salad

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