Asparagus Quinoa Salad
Quinoa salads are the perfect easy side dish to whip up and meal prep for the week. This one has all of the fresh, spring feels with a zesty lemon vinaigrette, sauteed asparagus and thinly sliced radish. This light yet flavorful asparagus quinoa salad comes together so easily, and tastes delicious with baked salmon or branzino.
I’m always a fan of adding crumbed feta cheese to my quinoa salads for some added saltiness and flavor. The quinoa is tossed with sauteed asparagus, cannellini beans for protein, sliced radish for a crunch, and fresh herbs for extra flavor.
One of my favorite things about this salad, or quinoa salads in general, is that it doubles as meal prep and can stay fresh in the fridge for up to 5 days. Serve it cold, warm or at room temperature as is- or with your favorite protein on top.
Other quinoa recipes to try
If you’re in need of new quinoa recipes, here are some of my other favorites-
What you’ll need to make asparagus quinoa salad
- Quinoa– you can cook your quinoa in water or vegetable broth for extra flavor
- Asparagus– I like to chop mine into small rounds
- Cannellini beans– or sub chickpeas
- Feta cheese
- Sliced radish
- Fresh herbs– I used mint, parsley and cilantro
- Homemade lemon vinaigrette– a zesty dressing to tie all of the flavors together
- Start by cooking the quinoa in the water or vegetable broth with a pinch of salt for about 20 minutes. Let it rest, then fluff with a fork
- While the quinoa cooks, saute the asparagus in olive oil with salt & pepper for about 7-8 minutes
- Assemble the salad with the fluffed quinoa, asparagus, beans, chopped herbs, sliced radish and feta cheese
- Prepare the lemon vinaigrette by combining the dressing ingredients together in a bowl or jar, and shaking together or whisking until smooth
- Toss together and serve
Serving suggestions
This salad can be served at room temperature, straight from the fridge, or warmed if preferred.
When first preparing it, I serve it right away so the quinoa and asparagus are still warm. I prefer serving leftovers straight from the fridge when eating it throughout the week. The flavors taste better the long they sit, so this is a great make-ahead recipe.
Pair this salad with your favorite protein for a fresh & delicious weeknight dinner. You guys are going to love this simple recipe! Be sure to tag me on Instagram if you try it 🙂
Make it a meal:
Lemon Rosemary Salmon
Balsamic Chicken
Feta Stuffed Salmon
Asparagus Quinoa Salad
Ingredients
- 1 1/2 cups quinoa
- 3 cups of water or vegetable broth
- 1 bunch of asparagus chopped
- 1 can cannellini beans 15 oz, drained
- 5 radishes thinly sliced
- 4 oz feta cheese crumbled
- 1/2 cup fresh herbs- mint parsley and cilantro
- Olive oil
Lemon Vinaigrette
- 1/4 cup olive oil
- 1 lemon juiced
- 1 tsp lemon zest
- 1 clove garlic crushed
- 1 tsp honey
- 1 tsp dijon mustard
- Salt & pepper, to taste
Directions
- Add the quinoa, water and pinch of salt to a medium pan, cover and bring to a boil. Once boiling, reduce the flame to low and simmer for about 20 minutes until all of the liquid is absorbed. Let rest for 5 minutes then fluff with a fork.
- Heat a skillet on medium heat with a drizzle of olive oil. Once hot, add in the finely chopped asparagus and saute for about 7-8 minutes. Season with salt & pepper.
- Prepare the lemon vinaigrette by whisking together the dressing ingredients together in a bowl, or shaking well in a jar.
- Add the fluffed quinoa to a large salad bowl with the sauteed asparagus, beans, sliced radishes, feta cheese and chopped herbs. Toss together with the lemon dressing. Taste and adjust salt & pepper if needed.
- Serve cold, warm or at room temperature. Leftovers can be refrigerated for up to 5 days.
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