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, flavourful salad that can be made ahead – perfect for special gatherings or midweek lunches! GF &  Vegan adaptable!

  •  Prep Time: 15
  •  Cook Time: 15
  •  Total Time: 30 minutes
  •  Yield: 4-6

IngredientsQuinoa Asparagus Salad

  • 1 cup quinoa (dry)
  • 1 1/2 cup water
  • Pinch salt
  • 1 bunch asparagus, chopped into 1 inch pieces
  • 2 cups shelled fresh English peas or substitute shelled edamame, radishes, cucumber, snow peas or even spring greens.
  • 3 green onions – thinly sliced at a diagonal
  • ½ cup fresh dill (2 x .5 ounces packages) chopped  (or sub with Italian parsley)
  • ½ cup Italian parsley, more to taste.
  • 1/4 cup sliced or slivered almonds, or substitute with seeds
Dressing:
  • 1/3 cup olive oil
  • zest from 1 lemon
  • 1/3 cup fresh lemon juice  (1–2 lemons)
  • 1/2–1 teaspoon kosher salt
  • pepper to taste

Instructions

  1. 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.
  2. 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.
  3. Place the cooled quinoa and blanched veggies in a bowl. Add the green onions, dill,and almonds and give a toss. Add the oil, lemon zest and lemon juice and salt, pepper and stir again.
  4. Taste, adjust salt and lemon, adding more if you like. If you are making this ahead, be sure to taste before serving as flavours will mellow – so I’ll usually add a little more salt and lemon.
  5. Serve with optional avocado, feta, goat cheese, sunflower sprouts.

Optional garnishes – crumbled goat cheese or feta, sliced avocado, sunflower sprouts or pea shoots, flower petals – chive blossoms are nice.