Healthy Asparagus & Quinoa Spring Salad
Fresh, Nourishing & Full of Spring Flavour
This healthy asparagus and quinoa salad is light, vibrant, and packed with spring veggies, zesty lemon tahini dressing, and plant-based protein. Naturally vegan, gluten-free, and oil-free—perfect for spring lunches, picnics, or easy meal prep.
Prep
15 mins
Cook
15 mins
Total
25 mins
Serves
2-4 ppl
Ingredients:
1/2 cup of Quinoa
1/2 tsp of Turmeric
1/2 tsp of black pepper
1 bunch of Asparagus (12)
1/2 cup of fresh Garden Peas (or frozen)
1/2 cup of Edamame
3 spring onions
2 handful of baby spinach ( or wild rocket)
1 Avocado
8 radish
1 small cucumber (1/2 big)
1 Tbsp of Hemp seeds
1 handful of Almonds (dry roasted)
- 1 cup of chopped fresh mint, coriander or other
Dressing:
- 1/4 cup of tahini
- 1 Lemon juice and zest
- 1 garlic clove
- 1/4 tsp of date syrup (optional)
- cold water to thin
Instructions step by step:
Step 1 – Cook the Quinoa
Rinse the quinoa thoroughly under cold water. Add it to a saucepan with 3/4 cup water (a 1:1.5 quinoa-to-water ratio). Bring to a simmer, then stir in the turmeric and black pepper. Cover and cook for 15-18 minutes, or until the water is absorbed. Once cooked, fluff the quinoa with a fork and set aside to cool.
Step 2 – Steam the Peas and Edamame
Place the peas and edamame in a steamer basket over the quinoa pan (or use a separate steamer if you prefer). Steam for 5–8 minutes, or until tender. Remove from the heat and set aside to cool while you prepare the other ingredients.
Step 3 – Cook the Asparagus
Snap off the woody ends of the asparagus (keep them for a soup or stock). Heat a cast-iron or grill pan over high heat and add a few drops of olive oil. Cook the asparagus for 3–5 minutes, turning occasionally, until just tender and lightly charred.
Step 4 – Chop Veggies
Chop the cucumber, radishes, spring onions, avocado, and herbs of your choice into bite-sized pieces.
Step 5 – Make the Dressing
In a small bowl, combine the tahini, lemon zest, and juice. Use a garlic press to squeeze in the garlic. Stir vigorously, then add a small amount of cold water, a little at a time, until the dressing reaches a smooth, pourable consistency. If needed, add a drop of date syrup to balance the flavours.
Step 6 – Assemble and Garnish
On a large serving plate, layer the ingredients. Start with the quinoa and spinach, then add the peas, edamame, and asparagus. Top with cucumber, avocado, fresh herbs, radishes, and a sprinkle of nuts and seeds for crunch.
About this recipe:
Salad season is here, and this one’s spring on a plate!
I love this time of year when the days get brighter, flowers bloom, and fresh produce fills the markets. This vibrant salad brings it all together with seasonal ingredients like asparagus, garden peas, radishes, and creamy avocado, all tossed with fluffy turmeric quinoa and a zesty lemon tahini dressing. It’s versatile—swap in your favourite veggies—and naturally vegan, gluten-free, and packed with goodness. Perfect for picnics, meal prep, or sharing with friends!
Tips & Notes
Balance the dressing: If the lemon juice makes it too sharp, add ¼ tsp of date syrup or your preferred sweetener to mellow it out.
Rinse the quinoa: Give quinoa a good rinse under cold water to remove its natural bitterness and improve the flavour.
Steam smart: Save time by steaming the edamame and peas over the quinoa as it cooks. No steamer? Just blanch them in boiling water for 2–4 minutes.
Toast the almonds: Roast in the oven at 170°C (340°F) for 8–12 minutes or dry-toast in a pan, flipping halfway. It really brings out their flavour and crunch.
Make ahead: Prep all the components in advance and store in the fridge. Just add the dressing and nuts when you’re ready to serve for peak freshness and texture.
About these Ingredients:
Quinoa: Rinse the quinoa thoroughly to remove its natural bitterness. Cook it with a 1:1.5 ratio of quinoa to water for 15–18 minutes, or until the water is fully absorbed. Quinoa is rich in protein, fibre, and naturally gluten-free. I love adding turmeric and black pepper for their anti-inflammatory benefits.
Asparagus: I absolutely love when asparagus is in season – it’s tender, flavourful, and quick to cook, making it the star of this salad. Packed with nutrients and antioxidants, asparagus is low in calories, adding both freshness and health benefits to the dish.
Garden Peas and Edamame: You can use one or both – they’re packed with protein, fibre, and lots of flavour, while adding a nice crunch to the salad. Fresh peas are ideal, but frozen peas work perfectly as an alternative.
Baby Spinach: I’m using baby spinach, but wild rocket works well too. It adds a vibrant green colour, delicate texture, and a mild, earthy flavour that complements the other ingredients. Rich in vitamins A and K, iron, folate, and antioxidants, spinach makes the salad both tasty and nutrient-packed, while its high water content keeps it light and refreshing.
Radishes: Radishes bring a crisp crunch and mild peppery bite that adds contrast and freshness. Their vibrant colour and zesty flavour brighten up every bite.
Hemp Seeds: These tiny seeds add a mild, nutty flavour and gentle crunch, perfectly complementing the salad’s fresh ingredients. They’re rich in protein, omega-3s, and minerals, giving the salad an extra boost of nutrition.
Fresh Mint & Coriander: I’m using coriander and mint, but feel free to use your favourite herbs. Mint brings a cool, refreshing burst with a hint of sweetness, adding brightness and balance to the salad’s flavours.
Cucumber: Cucumber adds a cool, crisp texture and a subtle, refreshing taste that enhances the freshness of the entire salad. Its high water content helps keep the dish light and hydrating, while the mild flavour provides a perfect contrast to the bolder ingredients like asparagus and radish. The cucumber’s delicate crunch adds a satisfying bite that balances the creaminess of avocado and the richness of the tahini dressing.
Spring Onion: Spring onions, also known as scallions, add a mild yet tangy kick to the salad. Their crisp, juicy texture complements the other fresh ingredients, while their delicate onion flavour gives the dish a subtle depth without overwhelming it. The green tops offer a burst of vibrant colour, making the salad even more visually appealing, while enhancing the overall freshness of each bite.
Tahini: it is a healthy source of fat and calcium with a beautiful nutty flavour. Mixing it with lemon juice, zest, garlic and if needed a drop of date syrup. This is the base for our oil-free dressing. This dressing really brings everything together and a rich, bright and complex flavour.
Almonds: bring a satisfying crunch and a slightly sweet, toasted flavour that contrasts beautifully with the freshness of the vegetables. Rich in healthy fats, fibre, and vitamin E, almonds not only add texture but also provide an extra layer of heart-healthy nutrition. Their crunchy texture complements the creaminess of the avocado and the soft edamame, making every bite a balanced and satisfying experience.
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Asparagus & Quinoa Spring Salad
Equipment
- 1 source pan
- 1 steamer
Ingredients
- 1/2 cup of Quinoa
- 1/2 tsp of Turmeric
- 1/2 tsp of black pepper
- 1 bunch of Asparagus 12
- 1/2 cup of fresh Garden Peas or frozen
- 1/2 cup of Edamame
- 3 spring onions
- 2 handful of baby spinach or wild rocket
- 1 Avocado
- 8 radish
- 1 small cucumber 1/2 big
- 1 Tbsp of Hemp seeds
- 1 handful of Almonds dry roasted
- 1 cup of chopped fresh mint coriander or other
Dressing:
- 1/4 cup of tahini
- 1 Lemon juice and zest
- 1 garlic clove
- 1/4 tsp of date syrup optional
- cold water to thin
Instructions
- Cook the QuinoaRinse the quinoa thoroughly under cold water. Add it to a saucepan with 3/4 cup water (a 1:1.5 quinoa-to-water ratio). Bring to a simmer, then stir in the turmeric and black pepper. Cover and cook for 15-18 minutes, or until the water is absorbed. Once cooked, fluff the quinoa with a fork and set aside to cool.
- Steam the Peas and EdamamePlace the peas and edamame in a steamer basket over the quinoa pan (or use a separate steamer if you prefer). Steam for 5–8 minutes, or until tender. Remove from the heat and set aside to cool while you prepare the other ingredients.
- Cook the AsparagusSnap off the woody ends of the asparagus (keep them for a soup or stock). Heat a cast-iron or grill pan over high heat and add a few drops of olive oil. Cook the asparagus for 3–5 minutes, turning occasionally, until just tender and lightly charred.
- Chop VeggiesChop the cucumber, radishes, spring onions, avocado, and herbs of your choice into bite-sized pieces.
- Make the DressingIn a small bowl, combine the tahini, lemon zest, and juice. Use a garlic press to squeeze in the garlic. Stir vigorously, then add a small amount of cold water, a little at a time, until the dressing reaches a smooth, pourable consistency. If needed, add a drop of date syrup to balance the flavours.
- Assemble and GarnishOn a large serving plate, layer the ingredients. Start with the quinoa and spinach, then add the peas, edamame, and asparagus. Top with cucumber, avocado, fresh herbs, radishes, and a sprinkle of nuts and seeds for crunch.
Notes
- If the dressing tastes a little too sharp from the lemon juice, just stir in ¼ tsp of date syrup—or any sweetener you like—to balance it out.
- Rinse the quinoa well under cold water to remove its natural bitterness and ensure a cleaner flavour.
- Toast the almonds: Roast in the oven at 170°C (340°F) for 8–12 minutes or dry-toast in a pan, flipping halfway. It really brings out their flavour and crunch.
- Save time by steaming the edamame and peas over the quinoa as it cooks. No steamer? Just blanch them in boiling water for 2–4 minutes.
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