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Shaved Fennel & Asparagus Quinoa Salad

Shaved Fennel & Asparagus Quinoa Salad

This shaved fennel and asparagus salad combines quinoa, Manchego cheese, red onion, and a zesty lemon dressing. It is super refreshing and makes a great light lunch or side salad. 

Shaved Fennel & Asparagus Quinoa Salad with Manchego and a Zesty Lemon Dressing.

I absolutely love shaved asparagus - the first time I tried it was on this pizza from Smitten Kitchen. It was a revelation. I'd never eaten asparagus raw. It's tastes like the color green - it's so fresh. Definitely worth trying.

Shaved Fennel & Asparagus Quinoa Salad with Manchego and a Zesty Lemon Dressing.

As a kid, I was pretty meh about asparagus. On our birthdays, we always got to choose what we ate for dinner and my mom always chose asparagus as her side dish. I was always confused by that - I mean, it's your birthday, so when you could have mac and cheese as a side...why have asparagus? But thankfully, taste buds changes and now I get it. Asparagus has a rich, delicious flavor, which was sadly lost on me for a few years.

Shaved Fennel & Asparagus Quinoa Salad with Manchego and a Zesty Lemon Dressing.

I decided to use red quinoa with this recipe, because I appreciate its nuttier flavor. I do use a lot of white quinoa - but I treat it more like rice - as a vehicle for curry, soup, or other flavors, and not as a flavor enhancer on its own.

Shaved Fennel & Asparagus Quinoa Salad with Manchego with a Zesty Lemon Dressing.

I do hope you enjoy this fresh, simple recipe. It's easy, quick, and healthy - but most importantly it's delicious - what's not to love?


Shaved Fennel & Asparagus Quinoa Salad

Makes 6 servings | Prep Time: 10 minutes | Total Time: 25 minutes

Salad Ingredients

1/2 cup quinoa, uncooked

1 bunch asparagus, shaved 

1 bulb fennel, thinly sliced

1/2 red onion, thinly sliced

1.8 ounces (50 g) Manchego, thinly sliced

Dressing Ingredients

Juice of one lemon

Zest of one lemon

1 tablespoon olive oil 

Pinch salt & pepper

Instructions

Combine the quinoa with 1 cup of water in a small saucepan. Bring to a boil, cover, reduce heat and let simmer for 15 minutes. Remove from heat and let sit for 15 minutes, covered. Fluff with a fork. 

Combine asparagus, fennel, onion, and Manchego on a large plate. 

Sprinkle quinoa across the salad. 

Combine ingredients for dressing and dress salad. Serve immediately. 

If not serving immediately, keep dressing separate and only add before serving. 


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