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Healthy salad recipe.

This healthy, flavorful Quinoa Asparagus Salad can be made ahead- perfect for special gatherings or midweek lunches! Gluten free & vegan adaptable! Ingredients 1 cup dry quinoa 1 bunch asparagus, chopped into 1 inch pieces 2 cups shelled fresh English peas or substitute shelled edamame, radishes, cucumber, snow peas or even spring greens. 3 scallions – thinly sliced at a diagonal 1/2 cup fresh dill 1 cup Italian parsley 1/4 cup sliced or slivered almonds, toasted (optional, or sub other nut or seed) Dressing 1/3 cup olive oil 1/3 cup fresh lemon juice ( 1-2 lemons) 1/2–1 teaspoon salt pepper to taste Instructions Cook quinoa to package directions. 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 before serving. Recipe adapted from: #holiday #holidayrecipes #salad #saladrecipe #healthyrecipes #healthysaladrecipe #vegetarian #vegetables #glutenfree #glutenfreerecipes #glutenfreefood

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