Shaved Fennel & Asparagus Quinoa Salad
This shaved fennel and asparagus salad recipe combines quinoa, Manchego cheese, red onion, and a zesty lemon dressing. It’s super refreshing and makes a great light lunch or side salad. For dinner, I like to serve it with salmon roasted in butter or alongside a heartier vegetable dish like roasted cauliflower.
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.
I love fresh, springtime asparagus. Last year, I made asparagus for breakfast in this simple but fresh breakfast salad. I used shaved asparagus ribbons in this omelette with goat cheese and edible flowers.
Asparagus has a rich, delicious flavor, which pairs beautifully with crisp, sweet fennel and the caramel-esque Manchego cheese.
I decided to use mixed quinoa (red and white) 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.
I do hope you enjoy this fresh, simple side salad recipe. It's easy, quick, and healthy - but most importantly it's delicious!