Shaved Asparagus & Quinoa Salad with a Zesty Dressing

Happy Saturday! I hope you have fun or, at the very least, relaxing plans for today. Sometimes we just need days to decompress a bit. I love cooking, but on days when I need to give myself a break, I'll whip together a little something like this asparagus and quinoa salad. It's a great option for a weekend lunch or a side salad for dinner. 

Shaved Asparagus & Quinoa Salad with a Zesty Dressing. A vegan recipe great for a lunch or as a side salad with dinner | Shiny Happy Bright

I've had it both warm and cold and both are good, so if you're looking for a lunch that you can easily take to work, this would work great. There are a lot of potential add-ons for this simple salad, but here's the basic recipe:

Yield: 4 side salad servings

Shaved Asparagus & Quinoa Salad with a Zesty Dressing

This simple salad travels well and can be eaten warm or cold.

prep time: 15 MINScook time: 15 MINStotal time: 30 mins


  • 15 large stalks of asparagus
  • 1/2 cup uncooked red or black quinoa
  • 1/4 cup fresh squeezed orange juice
  • 1 tablespoon of orange zest
  • 1 tablespoon whole grain mustard
  • 1 scallion, diced
  • 1 tablespoon olive oil
  • pinch of salt & pepper


  1. Cook the quinoa by adding it to a saucepan with 1 cup of water. Bring it to a boil, then cover and let simmer for 15 minutes.
  2. Once all the water has been absorbed, remove from the heat and let sit for 15 minutes. Then fluff the quinoa with a fork. 
  3. While the quinoa is cooking, create asparagus ribbons with a vegetable peeler. Grip the woody end of the asparagus and move the peeler away from you - creating long strands. 
  4. Combine the orange juice, zest, mustard, scallion, olive oil, salt and pepper in a small bowl. 
  5. Combine the quinoa, asparagus ribbons, and dressing in a large bowl and stir gently to combine.

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