Description
A simple recipe for Quinoa Asparagus Salad ( aka Spring Tabouli) tossed with English peas, fresh dill, parsley, toasted almonds in a lemony dressing topped with optional avocado, goat or feta cheese. A healthy, flavorful salad that can be made ahead- perfect for special gatherings or midweek lunches! GF & Vegan adaptable!
Ingredients
Units
Scale
- 1 cup dry quinoa ( or sub 2 1/2 cups cooked grains- farro, bulgur, etc)
- 1 1/2 cup water
- Pinch salt
- 1 bunch asparagus, chopped into 1 inch pieces
- 2 cups shelled fresh English peas ( available at Trader Joes) or substitute shelled edamame, radishes, cucumber, snow peas or even spring greens.
- 3 scallions – thinly sliced at a diagonal
- 1/2 cup fresh dill ( 2 x .5 ounces packages) chopped ( or sub-mint)
- 1 cup Italian parsley, more to taste.
- 1/4 cup sliced or slivered almonds, toasted ( optional, or sub other nut or seed)
Dressing:
- 1/3 cup olive oil
- zest from 1 lemon
- 1/3 cup fresh lemon juice ( 1-2 lemons)
- 1/2–1 teaspoon kosher salt
- pepper to taste
Optional garnishes- crumbled goat cheese or feta, sliced avocado, sunflower sprouts or pea shoots, flower petals- chive blossoms are nice.
Instructions
- Rinse the quinoa and place it in a pot with the water and pinch of salt. Bring to a boil, cover, lower heat, and allow it to simmer on low heat for 12-15 minutes. Turn off heat, and let sit covered for 5 -10 minutes, then uncover, fluff with a fork and let it cool.
- While the quinoa is cooking, blanch the peas and asparagus in salted boiling water for just a few minutes, until bright and tender. Rinse under cold water.
- Place the cooled quinoa and blanched veggies in a bowl. Add the scallions, dill and almonds and give a toss. Add the oil, lemon zest and lemon juice and salt, pepper and stir again.
- Taste, adjust salt and lemon, adding more if you like.
- If you are making this ahead, be sure to taste before serving as flavors will mellow – so I’ll usually add a little more salt and lemon right before serving and a drizzle of olive oil.
- Serve with optional avocado, feta, goat cheese, sunflower sprouts.
Notes
If making this ahead – be sure to taste this right before serving and adjust salt and lemon once more -because quinoa has a tendency to soak up all the flavor! Wait until serving to add any cheese, sprouts or avocado, so salad looks beautiful and fresh.
Nutrition
- Serving Size: 1 cup
- Calories: 245
- Sugar: 3.6 g
- Sodium: 210.8 mg
- Fat: 14.1 g
- Saturated Fat: 1.9 g
- Carbohydrates: 24.8 g
- Fiber: 5.2 g
- Protein: 7.5 g
- Cholesterol: 0 mg
