Make-Ahead Spring Quinoa Salad with Asparagus and Lemon Vinaigrette
This vibrant and nutritious quinoa salad is perfect for meal prep. Packed with fresh asparagus, colorful vegetables, and a zesty lemon vinaigrette, it's a delightful dish that can be made ahead of time and enjoyed throughout the week.
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Ingredients
Yields 4 servings
- (1 cup) quinoa
- (2 cups) water
- (1) bunch asparagus (about 1 pound)
- (1 cup) cherry tomatoes, halved
- (1/2 cups) cucumber, diced
- (1/4 cups) red onion, finely chopped
- (1/4 cups) fresh parsley, chopped
- (1/4 cups) olive oil
- (1/4 cups) lemon juice
- (1 teaspoon) Dijon mustard
- (1 teaspoon) honey
- Salt to taste
- Pepper to taste
Instructions
- 1
Rinse 1 cup quinoa under cold water in a fine-mesh strainer.
- 2
In a medium saucepan, combine the rinsed quinoa and 2 cups water. Bring to a boil over medium-high heat. Add Salt to taste.
- 3
Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 5 minutes.
- 4
Fluff the quinoa with a fork and let it cool to room temperature.
- 5
Meanwhile, trim the tough ends off 1 bunch of asparagus and cut them into 2-inch pieces.
- 6
Bring a pot of salted water to a boil and blanch the asparagus pieces for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to an ice bath to stop the cooking process. Drain again after a few minutes.
- 7
In a large bowl, combine the cooled quinoa, blanched asparagus, 1 cup halved cherry tomatoes, 1/2 cup diced cucumber, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh parsley.
- 8
In a small bowl, whisk together 1/4 cup olive oil, 1/4 cup lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, salt, and pepper to taste.
- 9
Pour the vinaigrette over the salad and toss gently to combine.
- 10
Taste and adjust seasoning if necessary. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
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