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 Appetizer, Main Course, Mains, Salad, Side Dish, Sides, Spring
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