Quinoa Salad with Asparagus

Quinoa Salad with Asparagus

This dish makes an excellent starter or side dish to grilled meats.

4 servings
Preparation 15 min
Cooking 15 min

340 calories per serving 


1 cup quinoa   180 g
2 cups water   500 mL
20 asparagus, average size   400 g
2 radishes, thinly sliced   30 g
2 green onions/scallions, minced   30 g
1/2 cup baby spinach   9 g
4 tbsp fresh mint, coarsely chopped   12 g
1/4 cup extra virgin olive oil   65 mL
3 tbsp lemon juice, freshly squeezed   1 lemon
60 g feta cheese, light, crumbled    
1/3 cup pecans   30 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

You may serve this salad warm or at room temperature.


  1. Prepare the asparagus and blanch them about 10 min in a pot of boiling salted water. Make sure you cook them al dente.
  2. Take the asparagus out of the pot using tongs or a slotted spoon because the spears are too delicate to be drained directly in a colander. Rinse the asparagus in cold water to stop the cooking and fix the colour. Set aside.
  3. Cook the quinoa in the water.
  4. Put the radish, green onions, spinach, and mint in a salad bowl. Pour the oil and lemon juice in a small bowl, add salt and pepper, then beat using a fork until the mixture is well emulsified.
  5. Cut the asparagus into bite-size pieces, then add them to the salad bowl. Add quinoa. Pour the vinaigrette over the salad then toss well. Add the feta cheese and pecans, adjust the seasoning, then serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (270g)


% DV*

* DV = Daily Value




22 g

34 %

Saturated 4 g
+ Trans 0.1 g

19 %


10 mg


310 mg

13 %


29 g

10 %


5 g

19 %


2 g


10 g

Vitamin A

20 %

Vitamin C

25 %


10 %


30 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: serving
Milk and Alternatives: ¼ serving
Meat and Alternatives: ¼ serving

More info


Free :
Added Sugar
Source of :
Calcium, Niacin, Pantothenic Acid, Selenium, Vitamin B6, Vitamin C
Good source of :
Copper, Fibre, Phosphorus, Potassium, Vitamin A, Vitamin B1, Vitamin B2, Zinc
Excellent source of :
Folacin, Iron, Magnesium, Manganese, Vitamin E, Vitamin K

More info

This recipe is in the following categories: Rice/Grain | Vegetables | First courses/Appetizers | Salads | Side dishes | Halal | High Fibre | High Iron | Kosher | Vegetarian

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