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Mains

Springtime Asparagus Quinoa Salad

June 13, 2018 by Alexandra Daum
This spring-inspired vegan strawberry and asparagus quinoa salad is filled with the best of the season, featuring radishes, cucumbers, and dill alongside buttery white beans. Protein packed, gluten free, and perfect for a light dinner or packed lunch.
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Strawberry, radish, cucumber, and asparagus quinoa salad in large bowl.

There are local strawberries, asparagus, dill, cucumbers, and radishes in this vegan asparagus quinoa salad – the only things I couldn’t get from the region were the beans and the actual quinoa. Isn’t spring the best? The dressing is a simple lemon mustard vinaigrette, and the fresh dill pulls it all together.

It’s a pretty straightforward recipe, but really using all the best produce of spring. This is another great lunch idea or speedy dinner, even faster if your quinoa is cooked ahead of time.

For some more delicious quinoa recipes, try this chickpea quinoa salad, my favourite carrot quinoa salad, or these crowd-favourite quinoa cakes with hardy greens.

Table of Contents hide
Ingredient Notes and Substitutions
Recipe Notes
How to Store
Expert Tips
More Main Dish Salads
Asparagus Quinoa Salad

Ingredient Notes and Substitutions

  • Quinoa: any colour of quinoa can be used, but plain white quinoa looks best with the other ingredients. Make sure to rinse it before cooking if it’s not pre-rinsed.
  • Beans: this is optional, but adds a big boost of protein to the dish and a nice creamy texture. Use butter beans, smaller white beans, or chickpeas.
  • Radishes: if you don’t like them, leave the radishes out. You could sub something milder like kohlrabi in if preferred.
  • Dill: a smaller amount of dried dill can be substituted for fresh, but try to use fresh if you can. Sub other herbs like parsley or basil if you’d rather.

Recipe Notes

Here’s how to efficiently cook the asparagus: once the quinoa is done, turn off the heat and place the chopped asparagus on top of the quinoa in the pot. Cover with the lid and leave it to rest for about five minutes. The residual heat will cook the asparagus perfectly.

How to Store

Storage: leftovers can be stored in a sealed container in the refrigerator for a day or two, but note that the strawberries will soften and become less palatable the longer the salad is stored.

Freezing: I don’t recommend freezing this recipe.

Expert Tips

  • Cool the quinoa: while it doesn’t need to be cold, it’s best if the quinoa is cooled for at least 15 minutes before mixing with the vegetables. Asparagus is fine, of course, but warm cucumbers aren’t for everyone.
  • Use ripe strawberries: but not over-ripe. If they’re too soft, they’ll soften even more when mixed into the salad, and will taste unpleasant.
  • Rinse the quinoa: while this might not be necessary, quinoa is coated in a bitter substance that needs to be rinsed at some point. Many suppliers now rinse it before it’s packaged to be sold and usually note on the package if that’s the case.

More Main Dish Salads

Summer Strawberry Salad
Roasted New Potato Salad with lentils and herbs
10-minute Peanut Butter Noodle Salad
Greek Chickpea Salad

If you make this Asparagus Quinoa Salad or any other vegetarian mains on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.

Yield: 4

Asparagus Quinoa Salad

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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Ingredients

Metric – American
  • 140 grams dry quinoa
  • 12 thin stalks asparagus roughly chopped
  • 250 grams white beans or chickpeas cooked or canned, rinsed well
  • 250 grams strawberries halved
  • 1 bunch radishes quartered (~200 grams)
  • 1 cucumber sliced in half rounds

Lemon Dill Vinaigrette

  • Small handful dill chopped, ~ 1/4 cup
  • 60 ml olive oil
  • Juice of a lemon ~ 3 tablespoons
  • Zest of a lemon
  • ½ teaspoon dijon mustard
  • ¼ teaspoon maple syrup or honey
  • ¼ teaspoon sea salt to taste
  • ¼ teaspoon black pepper to taste

Instructions

  • Cook the quinoa according to package instructions, and add the chopped asparagus for the last minute to cook slightly (see recipe notes above). Remove the quinoa from the heat and let it cool for several minutes before adding the other elements.
    140 grams dry quinoa, 12 thin stalks asparagus
  • Add the quinoa, asparagus, beans, strawberries, radishes, and cucumber to a large bowl. Add the vinaigrette. Stir to combine, and serve at room temperature or cold. Leftovers will keep in the refrigerator for a day, maybe two if the strawberries aren't too ripe.
    250 grams white beans or chickpeas, 250 grams strawberries, 1 bunch radishes, 1 cucumber

Lemon Dill Vinaigrette

  • Add all ingredients to a lidded jar or bowl. Shake well or whisk until fully combined and slightly thickened.
    Small handful dill, 60 ml olive oil, Juice of a lemon, Zest of a lemon, 1/2 teaspoon dijon mustard, 1/4 teaspoon maple syrup or honey, 1/4 teaspoon sea salt, 1/4 teaspoon black pepper

* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.


Nutrition

Serving: 1 Calories: 370kcal Carbohydrates: 46g Protein: 12g Fat: 16g Saturated Fat: 2g Polyunsaturated Fat: 3g Monounsaturated Fat: 11g Sodium: 167mg Potassium: 784mg Fiber: 8g Sugar: 5g Vitamin A: 91IU Vitamin C: 41mg Calcium: 99mg Iron: 5mg

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.

© Alexandra Daum
Course: Appetizer, Main Course, Mains, Salad, Side Dish, Sides, Spring
Cuisine: American
Diet Gluten Free, Vegan, Vegetarian
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Three rice-stuffed pumpkins on plates.Vegetarian Stuffed Pumpkins
Plates with pieces of puff pastry pie on them.Roasted Vegetable Pie with Puff Pastry
Bowls of pumpkin curry with naan and small pumpkins around.Chickpea Pumpkin Curry

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Comments

  1. Melissa Griffiths says

    June 26, 2018 at 12:07 am

    This salad looks amazing – and I love the idea of cooking the asparagus along with the quinoa – so easy!

    Reply
  2. Traci | Vanilla And Bean says

    June 25, 2018 at 2:58 pm

    Bonkers indeed! But at least you have your vacation coming… a relief for sure. Isn’t quinoa so versitile? I love it… its texture and flavor and how you can throw just about any fresh ingredient at it. There are SO many veggies coming in… I feel like I’m eating everything! Sending my best for a smooth transition to vacation and finding a new apartment (sheesh!!). Such a fabulous salad Alexandra! xo

    Reply
  3. Yvonne says

    June 24, 2018 at 1:52 pm

    Hi Alexandra,
    I hope you are feeling at home in Groningen. The new website design is beautiful and I love to see what recipes you come up with.
    I would like to ask you what foodprocessor you use. I own a Magimix Le Micro for many years now but yesterday the mixing bowl and lid have broken (I can buy them for € 25,00). It was a handy processor for small jobs but I’m thinking about buying a food processor with more power that will be able to blend nuts, make pesto, but which also can blend a quick dough, for shortbread or scones. I can’t afford a Kitchenaid and I don’t need to make very large amounts (not a big family) so I’m having a very hard time choosing a machine that meets the requirements. Do you have experience with foodprocessors?
    Groetjes – I’m sure you know this popular dutch word 🙂
    Yvonne

    Reply

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