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Asparagus Quinoa Salad recipe

#asparagus #quinoasalad #salad

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Serves 4-6
1 cup quinoa, uncooked
1 cup asparagus (cut into 1 to 2-inch pieces)
1 cup red bell pepper, chopped into pieces
1 cup tomatoes, diced
2 scallions, chopped
2 Tablespoons chopped parsley
1 Tablespoon chopped fresh mint
3 Tablespoons olive oil
2 Tablespoons white wine vinegar
1 teaspoon freshly squeezed lime, and lime wedged for garnish
Salt and freshly ground black pepper to taste

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Start by rinsing the quinoa in a strainer under cold water. Let the water drain.

Bring 1 1/2 cups water to a boil in a medium size saucepan.

Add the rinsed quinoa and stir in.

Cover the saucepan with a lid, lower the heat and let cook for 15 minutes or until all the liquid is absorbed into the quinoa. Shut off.

Transfer the quinoa into a glass or metal salad bowl and leave to cool down.

Place about an inch of water into a saucepan, like a skillet and bring to a boil.

Add the cut asparagus and the red bell peppers and cook for two minutes.

Strain the water and add the steamed vegetables to the cooled quinoa.

Add the chopped tomatoes and scallions and stir in gently.

In a small bowl, stir together the parsley, mint, olive oil, white wine vinegar and lime juice.

Drizzle the olive oil mixture into the salad and gently toss.

Season to taste with salt and pepper.

Let rest for at least 15 minutes for the flavors to absorb before serving.