Lemon Asparagus Quinoa Salad

This salad is full of fresh, seasonal flavors and packed with nutrients, making it a healthy and satisfying dish to enjoy during the spring.


1 cup quinoa

2 cups water

1  pound asparagus, trimmed and cut into 1-inch pieces

2 tablespoons olive oil

Salt and pepper

1/4 cup lemon juice

2  tablespoons honey

1/4 cup freshly grated Parmesan cheese

1/4 cup chopped walnuts

2 tablespoons chopped fresh parsley


Rinse the quinoa in a fine-mesh strainer and transfer it to a medium saucepan. Add the water and bring to a boil over high heat. Reduce the heat to low, cover the pan and simmer until the quinoa is tender and the water has been absorbed, about 15– 20 minutes. Meanwhile, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, toss the asparagus with the olive oil, salt and pepper. Arrange the asparagus in a single layer on the prepared baking sheet and roast for 10–15 minutes, or until tender and lightly browned.

In a small bowl, whisk together the lemon juice and honey. Fluff the cooked quinoa with a fork and transfer it to a large bowl. Add the roasted asparagus, lemon juice mixture, Parmesan cheese, walnuts and parsley. Toss to combine. Serve warm or at room temperature.


No comments

Post Your Comment:

Your email will not be published
Reciprocity Logo The data relating to real estate on this website comes in part from the MLS® Reciprocity program of either the Greater Vancouver REALTORS® (GVR), the Fraser Valley Real Estate Board (FVREB) or the Chilliwack and District Real Estate Board (CADREB). Real estate listings held by participating real estate firms are marked with the MLS® logo and detailed information about the listing includes the name of the listing agent. This representation is based in whole or part on data generated by either the GVR, the FVREB or the CADREB which assumes no responsibility for its accuracy. The materials contained on this page may not be reproduced without the express written consent of either the GVR, the FVREB or the CADREB.