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.
Course Main Course
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Ingredients
140grams / 1 cupdry quinoa
12stalksasparagus, roughly chopped
250grams / 1 cupbig white beans or chickpeas, cooked
250grams / 1 cupstrawberries, halved
200grams / 1 bunchradishes, quartered
1cucumber, sliced in half rounds
Lemon Dill Vinaigrette
Small handful dill, chopped~ 1/4 cup
60ml / 1/4 cupolive oil
Juiceof a lemon~ 3 tablespoons
Zestof a lemon
½teaspoondijon mustard
¼teaspoonmaple syrup or honey
¼teaspoonsea salt, to taste
¼teaspoonblack pepper, to taste
Instructions
Cook the quinoa according to package instructions, and add the chopped asparagus for the last minute to cook slightly (see above). Remove the quinoa from the heat and let it cool for several minutes before mixing.
Add the quinoa, asparagus, beans, strawberries, radishes, and cucumber to a large bowl. Mix the vinaigrette in a small jar or bowl, then pour over the salad. Stir to combine, and serve at room temperature or cold. Leftovers will keep in the fridge for a day, maybe two if the strawberries aren't too ripe.