Asparagus and Quinoa Salad

Asparagus and Quinoa Salad

Serves 8
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes


  • 2 cups water
  • 1 cup uncooked quinoa (rinsed)
  • 2 bunches asparagus (chopped into 1.5 inch pieces, spears separated)
  • 200g feta cheese (crumbled)
  • Zest of 1 lemon


  • 1/3 cup toasted almonds


  • 1/4 cup extra virgin olive oil or cold pressed canola oil
  • 1/4 cup freshly squeezed lemon juice
  • 1 shallot (minced)
  • 1 tablespoon honey
  • 1 teaspoon dijon mustard


If making the salad ahead of time, wait until just before serving to dress it.  The asparagus becomes a little dull in colour once it sits for a prolonged period in the vinaigrette.


1. Bring water to boil in a covered, medium saucepan. Stir in quinoa, reduce heat to simmer, cover and cook for 10 minutes. Remove from heat, let stand for 5 minutes and transfer to a large bowl to cool.
2. Bring large pot of water to a boil. Add asparagus stems. Set timer for 3 minutes. After the first minute, add asparagus spears for the remaining time. Immediately strain and plunge asparagus into a large bowl of ice water to stop the cooking process.
3. Add asparagus to quinoa. Add feta cheese, lemon zest and almonds.
4. In a separate bowl or container, whisk or shake together all of the dressing ingredients.
5. Add dressing to quinoa mixture and combine thoroughly.