Red Quinoa Salad With Walnuts, Asparagus and Dukkah

Name: Red Quinoa Salad With Walnuts, Asparagus and Dukkah
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound asparagus, trimmed; 3 cups cooked red quinoa; 1/4 cup minced chives; 1/4 cup chopped fresh parsley; 2 tablespoons broken walnuts; 2 teaspoons dukkah; 2 tablespoons fresh lemon juice; 1 small garlic clove, minced or pureed; 1 teaspoon Dijon mustard; Salt to taste; 5 tablespoons extra-virgin olive oil; 1 tablespoon walnut oil; Freshly ground pepper

Servings: persons

3/4 pound asparagus, trimmed
3 cups cooked red quinoa
1/4 cup minced chives
1/4 cup chopped fresh parsley
2 tablespoons broken walnuts
2 teaspoons dukkah
2 tablespoons fresh lemon juice
1 small garlic clove, minced or pureed
1 teaspoon Dijon mustard
Salt to taste
5 tablespoons extra-virgin olive oil
1 tablespoon walnut oil
Freshly ground pepper

1
Steam asparagus for 3 to 4 minutes (4 if thick, 3 if thin) above 1 inch of boiling water.
2
Remove from heat, rinse with cold water, drain and dry on dish towels, and set aside.
3
Combine quinoa, chives, parsley and walnuts in a large bowl.
4
In a small bowl or measuring cup whisk together lemon juice, garlic, mustard, salt, and oils.
5
Taste and adjust seasonings.
6
Add to quinoa mixture along with freshly ground pepper to taste, and toss together.
7
Spoon quinoa onto plates or into bowls.
8
Top each serving with 1/2 teaspoon dukkah.
9
Garnish with asparagus spears and serve.

287

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

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

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 3/4 pound asparagus, trimmed, 3 cups cooked red quinoa, 1/4 cup minced chives, 1/4 cup chopped fresh parsley, and more.

Yes, Red Quinoa Salad With Walnuts, Asparagus and Dukkah 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!