Quinoa and Asparagus Salad Recipe

Name: Quinoa and Asparagus Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quinoa; 1 1/2 cups water; Salt to taste; 1 pound asparagus, ends trimmed; 6 radishes, sliced; 2 tablespoons toasted pine nuts; 3 tablespoons finely chopped chives; 2 teaspoons finely chopped tarragon; 1 ounce feta cheese, crumbled (about 1/4 cup); 2 tablespoons freshly squeezed lemon juice; 1 small garlic clove, pureed; Salt to taste; 1 tablespoon extra virgin olive oil; 5 tablespoons buttermilk; Freshly ground pepper; Lemon-scented olive oil for drizzling (optional)

Servings: persons

1 cup quinoa
1 1/2 cups water
Salt to taste
1 pound asparagus, ends trimmed
6 radishes, sliced
2 tablespoons toasted pine nuts
3 tablespoons finely chopped chives
2 teaspoons finely chopped tarragon
1 ounce feta cheese, crumbled (about 1/4 cup)
2 tablespoons freshly squeezed lemon juice
1 small garlic clove, pureed
Salt to taste
1 tablespoon extra virgin olive oil
5 tablespoons buttermilk
Freshly ground pepper
Lemon-scented olive oil for drizzling (optional)

1
Place the quinoa in a strainer and rinse several times with cold water.
2
Place in a medium saucepan with 1 1/2 cups water and salt to taste.
3
Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed.
4
Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed.
5
Transfer to a salad bowl and fluff with forks.
6
Steam the asparagus for 3 to 4 minutes, until just tender.
7
Rinse with cold water, pat dry and cut on the diagonal into 1-inch pieces.
8
Add to the quinoa, along with the radishes, pine nuts, chives and tarragon.
9
Whisk together the lemon juice, garlic, salt, olive oil, buttermilk and pepper.
10
Shortly before serving, toss with the quinoa and asparagus mixture.
11
Sprinkle the feta over the top and serve.
12
If desired, drizzle a teaspoon of the lemon-scented olive oil over each serving.

285

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 cup quinoa, 1 1/2 cups water, Salt to taste, 1 pound asparagus, ends trimmed, and more.

Yes, Quinoa and Asparagus 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.

That's it — enjoy your meal!

Quinoa and Asparagus Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions