Herbed quinoa and asparagus

    30 min

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


    Washington, United States
    3 people made this

    Serves: 4 

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

    Prep: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 all ingredients. Season with salt and pepper and top with crumbled feta, if desired.


    To keep the salad vegan, omit the feta.

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    Reviews in English (1)


    Considering its main ingredient is boring and tasteless this recipe really does taste yummy. I think 2 limes is a bit too much but apart from that, it's a winner in our household  -  16 Aug 2014