Herbed Quinoa and Asparagus

Herbed Quinoa and Asparagus

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A bright, refreshing spring salad of nutty quinoa, steamed asparagus and lots and lots of herbs. Perfect picnic fare!


Serves: 4 

  • 170g quinoa
  • 450ml water
  • 225g asparagus, hard white ends cut off
  • 4 tablespoons olive oil
  • 2 limes, juiced
  • 1 teaspoon salt
  • 2 teaspoons ground cumin
  • 1 bunch spring onions, chopped
  • 4 tablespoons chopped fresh coriander
  • 4 tablespoons chopped fresh mint
  • salt and pepper, to taste
  • crumbled feta, optional

Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Bring quinoa and water to the boil in a saucepan. Reduce heat to medium-low, cover and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool.
  2. Cut asparagus into 5cm lengths. Steam asparagus until just tender. Plunge into ice water to keep crisp and a vibrant green colour.
  3. Whisk olive oil, lime juice, salt and cumin together.
  4. Toss the quinoa, asparagus, spring onions, coriander and mint with the dressing. Season with salt and pepper and top with crumbled feta, if desired.

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