Red Quinoa Salad With Walnuts, Asparagus and Dukkah

By Martha Rose Shulman

Red Quinoa Salad With Walnuts, Asparagus and Dukkah
Andrew Scrivani for The New York Times
Total Time
15 minutes
Rating
4(32)
Notes
Read community notes

I had initially envisioned a salad in which the asparagus was cut into short lengths and tossed with the quinoa. But the colorful asparagus got lost in the quinoa, and since I love the look of the bright green asparagus against the red grain (O.K., “pseudograin”), I remade this and garnished it with the steamed asparagus. The quinoa, tossed with chives, parsley, walnuts and a lemony vinaigrette, is sprinkled with dukkah before serving, a surprising touch.

Featured in: 50 Ways to Love Your Quinoa

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Ingredients

Yield:Serves 4
  • ¾pound asparagus, trimmed
  • 3cups cooked red quinoa
  • ¼cup minced chives
  • ¼cup chopped fresh parsley
  • 2tablespoons broken walnuts
  • 2teaspoons dukkah

    • For the Dressing

    • 2tablespoons fresh lemon juice
    • 1small garlic clove, minced or pureed
    • 1teaspoon Dijon mustard
    • Salt to taste
    • 5tablespoons extra-virgin olive oil
    • 1tablespoon walnut oil
    • Freshly ground pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

397 calories; 26 grams fat; 3 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 7 grams polyunsaturated fat; 36 grams carbohydrates; 7 grams dietary fiber; 3 grams sugars; 9 grams protein; 618 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Steam asparagus for 3 to 4 minutes (4 if thick, 3 if thin) above 1 inch of boiling water. Remove from heat, rinse with cold water, drain and dry on dish towels, and set aside.

  2. Step 2

    Combine quinoa, chives, parsley and walnuts in a large bowl.

  3. Step 3

    In a small bowl or measuring cup whisk together lemon juice, garlic, mustard, salt, and oils. Taste and adjust seasonings. Add to quinoa mixture along with freshly ground pepper to taste, and toss together.

  4. Step 4

    Spoon quinoa onto plates or into bowls. Top each serving with ½ teaspoon dukkah. Garnish with asparagus spears and serve.

Ratings

4 out of 5
32 user ratings
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Cooking Notes

patti

Really good! I roasted the asparagus instead of steaming it. Also, Za’atar works well instead of Dukka

patti

Really good! I roasted the asparagus instead of steaming it. Also, Za’atar works well instead of Dukka

Penni

2 cups of quinoa is plenty. Delicious texture Hard to find Dukka I made it myself Plenty of recipes out there A bit of lime squeezed on the quinoa adds to the flavor

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