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Quinoa Asparagus Salad

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by Nathalie
Step by step recipe - 30 Min
May 28, 2018

The perfect seasonal meal!

I opened the asparagus season with a super easy and delicious quinoa and asparagus salad. This is such a perfect mid week dinner or lunch because its really easy to make, no need for lots of ingredients and its so so good! If you have some friends and family over, this quinoa asparagus salad is also a great side dish to basically any meal. I love simple recipes! If you use fresh ingredients and a high quality olive oil there is no need for lots of sauces or additional ingredients. For me, there is nothing tastier than crunchy seasonal veggies, herbs and olive oil.


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Serves 2
Cooks in 30 Minutes
Difficulty Easy


200 g Quinoa, cooked
14 green asparagus
1 small cauliflower, divided into small florets
1 tbsp olive oil
dash of thyme
to taste salt
1-2 tbsp lemon juice (optional)
Serve with:
1 hadful almonds, chopped
1 handful fresh parsley, chopped
1 tbsp olive oil
2 tbsp lemon juice (optional)


Preheat the oven to 180°C and line a baking tray with a baking sheet. Cook the Quinoa in 400 ml of water until all the liquid is absorbed. Take the quinoa off the stove and let it soak for another 5-10 minutes. Wash the veggies, cut off the ends of the asparagus and cut it into three pieces. Cut the cauliflower into small florets and place all the veggies on the baking tray. Place olive oil, thyme and lemon juice into a small bowl, mix well and pour over the veggies. Bake for about 15-20 minutes so the veggies are still a bit crunchy.

Once the veggies are done, mix them with the quinoa and add salt to taste, olive oil and lemon juice. Top it off with almonds and fresh parsley!


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