Easy & Delicious Quinoa and Asparagus Salad

A simple recipe for Quinoa Asparagus Salad ( aka Spring Tabouli) tossed with peas,  fresh dill, parsley, toasted almonds in a lemony dressing topped with optional avocado, goat or feta cheese. A healthy, flavourful salad that can be made ahead- perfect for special gatherings or midweek lunches!

Spring-inspired “Tabouli” is a great side to pair with any grilled fish, or meat. It’s designed to be flexible- in that, you can use most any seasonal veggie you have – even it’s just as simple as greens and radishes! The Tabouli Salad will still taste amazing!

  • 1 cup quinoa (dry)
  • 1 1/2 cup water
  • Pinch salt
  • 1 bunch asparagus, chopped into 1 inch pieces
  • 2 cups shelled fresh peas or substitute shelled edamame, radishes, cucumber, snow peas or even spring greens.
  • 3 onions – thinly sliced at a diagonal
  • ½ cup fresh dill chopped ( or sub in parsley)
  • ½ cup parsley, more to taste.
  • 1/4 cup sliced or almonds, toasted ( optional, or sub other nut or seed)


  • 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 goats cheese or feta, sliced avocado, sunflower sprouts or pea shoots, flower petals- chive blossoms are nice.

  1. 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.
  2. 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.
  3. Place the cooled quinoa and blanched veggies in a bowl. Add the onions, dill and almonds and give a toss. Add the oil, lemon zest and lemon juice and salt, pepper and stir again.
  4. 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.
  5. Serve with optional avocado, feta, goat cheese, sunflower sprouts.

Bon appetit!

Recipe from Feasting at Home Blog.