Go Back
Spring Salad Asparagus & Quinoa Salad_02

Asparagus & Quinoa Spring Salad

Marisa Marques
Bright, Fresh, and Bursting with Spring Flavours!
This vibrant asparagus and quinoa salad is packed with seasonal veggies, a zesty tahini lemon dressing, and feel-good plant power. Naturally vegan, gluten-free, and oil-free!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Main Course, Salad
Cuisine Mediterranean
Servings 4 people
Calories 380 kcal

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 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.
  • 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.
  • 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.
  • Chop Veggies
    Chop the cucumber, radishes, spring onions, avocado, and herbs of your choice into bite-sized pieces.
  • 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.
  • 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.

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.
Keyword Asparagus, Dressing, Protein Pack, Quinoa, Salad