Spring Quinoa Salad with Asparagus and Peas - Nourished By Nutrition Print

Spring Quinoa Salad with Asparagus and Peas

4.5 from 2 reviews


  • 1 cup quinoa
  • 1 bunch asparagus, chopped into pieces with woody ends removed
  • 2 cups peas
  • 1/2 cup fresh dill
  • 1/2 cup parsley
  • 1/3 cup pistachios or almonds (dry roasted or raw)
  • Zest of one lemon

Lemon Shallot Vinaigrette 

  • 1 shallot, minced
  • 2 tsp minced garlic
  • 1/4 cup olive oil
  • 3 tbsp lemon juice
  • 1 tsp dijon mustard
  • 1 tsp honey
  • 1/2 tsp salt
  • fresh cracked pepper to taste


  1. Rinse quinoa and prepare to package directions until fluffy and cooked.
  2. Steam the asparagus and peas until cooked al dente. Start by water in a pan with a lid (I use this pan that comes fitted with a steamer basket). Place the chopped asparagus in the steamer basket and cover with a lid. Steam for 3 minutes then add the peas. Steam for an additional 3 minutes. Remove from heat and blanch in cool water to finish the cooking process. You can also boil the asparagus and peas if you do not have a steamer basket. 
  3. Chop the fresh herbs and the pistachios or almonds. 
  4. Make the lemon shallot vinaigrette. Add the dressing ingredients to a jar with a lid. Shake vigorously to combine. 
  5. Add the cooked quinoa and steamed veggies to a bowl. Add chopped fresh herbs, almonds, lemon shallot vinaigrette and lemon zest.


Protein – add additional protein with chickpeas or white beans or servings along side chicken, tofu, shrimp or organic grass-fed steal. 

Additions – This recipe is naturally dairy-free. However, you could add feta, goat cheese or vegan feta for extra flavor. Castelvetrano olives or avocado would be delicious here.