Shaved Asparagus Quinoa Salad

This shaved asparagus salad with quinoa recipe with a kicky mustard citrus dressing is a great option for lunch or a side salad for dinner.

5 from 5 votes

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Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Author: Emily Wilson

Ingredients

½ cup uncooked red quinoa
1 bunch of asparagus
1 shallot thinly sliced
1 tablespoon fresh-squeezed orange juice
1 tablespoon olive oil
½ tablespoon whole grain mustard
1 teaspoon orange zest
½ teaspoon sea salt
¼ teaspoon ground black pepper

Instructions

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.
Once all the water has been absorbed, remove from the heat and let sit for 15 minutes. Then fluff the quinoa with a fork.
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.
Combine the orange juice, olive oil, mustard, orange zest, salt, and pepper in a small bowl.
Combine the quinoa, asparagus ribbons, sliced shallot, and dressing in a large bowl and stir gently to combine.

Video

Notes

Cooking Tips - Make sure to give your quinoa 10 to 15 minutes to sit after it comes off the heat. This will allow your quinoa to soak up any residual water.

Optional Additions - There are a lot of potential add-ons like toasted pine nuts, crumbly goat cheese, or feta cheese.

Storage Instructions - You can save this salad in the refrigerator for up to 3 days in an airtight container.

Nutrition