Asparagus Quinoa Salad

Fresh, nutritious asparagus and quinoa salad made with real, wholesome ingredients, all tossed in a bright lemon honey dressing. Perfect for a quick and healthy lunch, light dinner or side dish.

Course Salad

Cuisine American

Diet Gluten Free

Prep Time 40

Total Time 40

Servings side servings

Calories 226kcal

Author Sara

Equipment

1 large serving bowl
2 pots

Ingredients

Ingredients for the Salad

1 cup dry quinoa
1 bunch asparagus, ends trimmed and cut into 1-2" pieces
1 cup thinly sliced radishes
2 cups chopped spinach
1 cup chopped cucumber
½ cup sliced almonds
5-10 basil leaves, chopped (depending how much basil you like)

Ingredients for the Dressing

½ cup extra-virgin olive oil
¼ cup fresh lemon juice
1 tbsp. lemon zest
2 tbsp. honey
1 tbsp. Dijon mustard
½ tsp. fine sea salt
¼ tsp. ground pepper

Instructions

Cook quinoa according to package directions. After quinoa has finished cooking, spread out on a cookie sheet and place in freezer to quickly cool (you will want the quinoa cold when you add it to the salad).
1 cup dry quinoa
While the quinoa is cooking, prepare the asparagus. Bring a medium pot of salted water to a boil and add the cut asparagus pieces. Boil for 1-2 minutes (see notes).
While the asparagus is cooking, set out a bowl of ice water. Once asparagus has cooked, use a tongs, or slotted spoon, to transfer the asparagus to the ice bath. Once cooled, remove the asparagus to dry.
1 bunch asparagus, ends trimmed and cut into 1-2" pieces
To a large serving bowl, add the cooked and cooled quinoa, asparagus and remaining salad ingredients.
1 cup thinly sliced radishes, 2 cups chopped spinach, 1 cup chopped cucumber, 5-10 basil leaves, chopped, ½ cup sliced almonds
Make the dressing by adding all dressing ingredients to a mason jar, or other lidded container. Cover and shake until creamy.
½ cup extra-virgin olive oil, ¼ cup fresh lemon juice, 1 tbsp. lemon zest, 2 tbsp. honey, 1 tbsp. Dijon mustard, ½ tsp. fine sea salt, ¼ tsp. ground pepper
Pour dressing over the salad and toss until everything is evenly coated in the dressing. For best flavor, let the salad rest in the fridge for 30 minutes before serving.
Enjoy!

Notes

I like to cook the quinoa in advance so it's cold and ready when I make the salad. This also cuts down on the total time needed to prepare.
Thinner asparagus spears will be done in 1-2 minutes, while thicker ones will take 3-4 minutes. Cook until crisp-tender and then immediately remove from the water. Don't overcook.

Nutrition