Quinoa Asparagus Salad Recipe
A simple recipe for Quinoa Asparagus Salad (aka Spring Tabouli) tossed with English peas, fresh dill, parsley, toasted almonds in a lemony dressing topped with optional avocado, goat or feta cheese. A healthy, flavorful salad that can be made ahead—perfect for special gatherings or midweek lunches! GF & Vegan adaptable!
How to Make the Best Quinoa Asparagus Salad
This quinoa asparagus salad is the perfect way to celebrate spring produce. Inspired by traditional tabbouleh, this lighter version swaps out bulgur for protein-rich quinoa and adds tender asparagus and sweet English peas for a fresh, seasonal twist. The combination of fresh dill and Italian parsley gives it a bright, herbaceous flavor that pairs beautifully with the lemony dressing.
What makes this salad truly special is how well it holds up over time—making it an ideal make-ahead dish for meal prep, potlucks, or special gatherings. The quinoa absorbs the tangy lemon dressing while staying fluffy and light, and the blanched vegetables maintain their vibrant color and satisfying crunch.
Whether you’re looking for a healthy weekday lunch or an impressive side dish for entertaining, this versatile salad fits the bill. Top it with creamy avocado slices, crumbled feta or goat cheese, or keep it completely vegan—either way, you’ll have a nutritious and delicious dish that’s ready in just 30 minutes.
Quinoa Asparagus Salad
A simple recipe for Quinoa Asparagus Salad (aka Spring Tabouli) tossed with English peas, fresh dill, parsley, toasted almonds in a lemony dressing topped with optional avocado, goat or feta cheese. A healthy, flavorful salad that can be made ahead—perfect for special gatherings or midweek lunches! GF & Vegan adaptable!
Ingredients
Quinoa
Vegetables & Herbs
Dressing
Instructions
Cook the Quinoa
- Rinse the quinoa and place it in a pot with the water and pinch of salt. Bring to a boil, cover, lower heat, and allow it to simmer on low heat for 12-15 minutes.
- Turn off heat, and let sit covered for 5-10 minutes, then uncover, fluff with a fork and let it cool.
Prepare the Vegetables
- While the quinoa is cooking, blanch the peas and asparagus in salted boiling water for just a few minutes, until bright and tender.
- Rinse under cold water to stop the cooking process.
Assemble the Salad
- Place the cooled quinoa and blanched veggies in a bowl. Add the scallions, dill, parsley, and almonds and give a toss.
- Add the olive oil, lemon zest, lemon juice, salt, and pepper and stir again.
- Taste, adjust salt and lemon, adding more if you like.
Notes
- If you are making this ahead, be sure to taste before serving as flavors will mellow—add a little more salt and lemon right before serving and a drizzle of olive oil.
- Serve with optional avocado, feta, goat cheese, or sunflower sprouts.
- You can substitute the English peas with shelled edamame, radishes, cucumber, snow peas, or even spring greens.
- For a different grain, substitute 2½ cups of cooked farro or bulgur for the quinoa.
