Quinoa and Asparagus Salad

By Martha Rose Shulman

Quinoa and Asparagus Salad
Andrew Scrivani for The New York Times
Total Time
40 minutes
Rating
5(350)
Notes
Read community notes

I had been cooking quinoa sort of like pasta, in 3 parts water, then draining it and letting it dry in a towel-covered pan. This is a good way to obtain very fluffy grains, but sometimes my quinoa is soggy when I cook it this way, even after it rests under the towel. So, I decided to change the grain-to-water ratio and followed the directions on my Alter Eco quinoa packages (Alter Eco imports red, rainbow and pearl quinoas). I cooked the pearl and the red quinoas in 1½ parts water and the rainbow in 2 parts water. The black quinoa in the rainbow mix takes a little longer to soften and requires a little more liquid. The grains were tighter and less moist than quinoa cooked in abundant water, and the yield was not as great because the grains don’t swell as much. But I liked the results, especially for salads like this one. For this salad, I cook 1 cup of quinoa in 1½ cups water to get a slightly tighter, drier grain. The dressing is a lemony buttermilk dressing.

Featured in: Quinoa Salads With Spring Vegetables

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Ingredients

Yield:4 to 6 servings
  • 1cup quinoa
  • 1½cups water
  • Salt to taste
  • 1pound asparagus, ends trimmed
  • 6radishes, sliced
  • 2tablespoons toasted pine nuts
  • 3tablespoons finely chopped chives
  • 2teaspoons finely chopped tarragon
  • 1ounce feta cheese, crumbled (about ¼ cup)

    • For the Dressing

    • 2tablespoons freshly squeezed lemon juice
    • 1small garlic clove, puréed
    • Salt to taste
    • 1tablespoon extra virgin olive oil
    • 5tablespoons buttermilk
    • Freshly ground pepper
    • Lemon-scented olive oil for drizzling (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

209 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 24 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 8 grams protein; 469 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

    Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1½ cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks.

  2. Step 2

    Steam the asparagus for 3 to 4 minutes, until just tender. Rinse with cold water, pat dry and cut on the diagonal into 1-inch pieces. Add to the quinoa, along with the radishes, pine nuts, chives and tarragon.

  3. Step 3

    Whisk together the lemon juice, garlic, salt, olive oil, buttermilk and pepper. Shortly before serving, toss with the quinoa and asparagus mixture. Sprinkle the feta over the top and serve. If desired, drizzle a teaspoon of the lemon-scented olive oil over each serving.

Tip
  • Advance preparation: You can assemble the salad up to a day ahead, but don't toss with the dressing until shortly before serving so that the asparagus maintains its bright color.

Ratings

5 out of 5
350 user ratings
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Cooking Notes

jencandstevenb

I opted to roast the asparagus rather than steam it, and I think it was a nice touch. Delicious, I'll definitely make it again.

Jane

Used basil instead of tarragon. It was a hit at the picnic. Will try roasting asparagus next time.

Joanna M

I found the dressing a little too tart so added a few drops of honey.

Heidi N

Whoa! Delightful! Added craisins--because: midwest--and a handful of arugula. The toddler added shredded colby jack to her serving. I'd swap in walnuts for pine nuts for a stronger nut profile. The toddler would omit the tarragon, Quinoa, dressing, and add more craisins.

Laurie H.

Roasted the asparagus and used leftover quinoa that I had cooked in the rice cooker with half chicken broth (1 cup water, 1 cup chicken broth, 1.5 cups quinoa, brown rice setting) - otherwise made as written. I don't think any of the ingredients are superfluous, but the tarragon and the feta are the biggest flavor contributors. What a great Spring salad!

es

Wonderful salad for a group. A bit bland so I'd kick it up a notch if making again. I loved the lightness of the quinoa, the appearance of this salad, and the disparate elements. And, of course, that it can be made in advance.

narlus

you can add a ton of random stuff to this and it will still taste good. i added cherry tomatoes, green and black olives, and dill too. i made the dressing with the oat milk and lemon juice hack with a bit of greek yogurt too.

Natali

Quite simple, tasty and adaptable. I had to make a few substitutions due to what I had on had. Toasted slivered almonds instead of pine nuts. Cucumber instead of radish. Parm instead of feta. I roasted the asparagus per other reviews.

sue

used green onions and left garlic out of dressing. added hard boiled egg

Lovely

Served as the perfect inspiration for a quick meal. Roasted asparagus, added quinoa and squeezed some lemon juice over the dish. Delicious and fast.

Tristan

Made this last night & it was an enormous hit —so full of flavor, just delicious! I made two minor changes—I was out of pine nuts so used toasted pecans, instead, and I added a few handfuls of shredded spinach to the still hot quinoa, with the thought I wouldn’t have to also make a green salad. The little bit of leftovers we had made a great side at lunch. I’ll definitely make again!

Kate

this is a great summer recipe! instead of buttermilk, I used oat milk with extra lemon juice to veganize it. I also switched out pine nuts for roasted pumpkin seeds since they’re so much cheaper and just as delicious. also roasted the asparagus the same as other commenters. will definitely make again!

Heidi N

Whoa! Delightful! Added craisins--because: midwest--and a handful of arugula. The toddler added shredded colby jack to her serving. I'd swap in walnuts for pine nuts for a stronger nut profile. The toddler would omit the tarragon, Quinoa, dressing, and add more craisins.

Barb

A wonderful recipe. Flavors and textures were spot -on. I made it with red quinoa— a beautiful side dish. Paired it with chicken piccata and fresh homemade baguette.

K Thompson

Quinoa tip, less water would help and (somewhere I read) after cooked, place paper towel on top of pan then put lid on, it absorbs steam and Q is more fluffy.

Joanna M

I found the dressing a little too tart so added a few drops of honey.

Jane

Used basil instead of tarragon. It was a hit at the picnic. Will try roasting asparagus next time.

Alex

Sooo good! We roasted the asparagus and left out the chives and tarragon because it wasn't on hand. Didn't miss it!

marilyn

Disappointing! I think the dressing muted too much the flavor of the asparagus. Next time I would roast the asparagus as someone else mentioned and try a vinaigrette dressing instead.

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