Quinoa salad with asparagus, tomato, and peas is light, colorful, and quietly satisfying. It’s the kind of dish that feels right for warm days and easy meals grains that hold their shape, vegetables that stay bright, and a simple dressing that ties everything together.
This is everyday freshness, the Let’s Veg way.
Quinoa Salad with Asparagus, Tomato & Peas
Quinoa salad with asparagus, tomatoes, and peas made fresh and simple. A light, healthy Let’s Veg recipe perfect for easy meals.
Ingredients
Equipment
Small Stew Pot
Cooking Instructions
- Bring water or vegetable broth to a boil in a saucepan.
- Add quinoa, reduce heat, cover, and simmer for 12-15 minutes until liquid is absorbed.
- Remove from heat and fluff quinoa with a fork. Let cool slightly.
- While quinoa cooks, blanch asparagus in boiling water for 2-3 minutes until tender-crisp. Drain and cool.
- In a large bowl, combine quinoa, asparagus, tomatoes, and peas.
- Drizzle with olive oil and lemon juice.
- Season with salt and black pepper.
- Toss gently and serve warm or chilled.
Nutrition
Notes
Add feta or goat cheese for extra richness
Works well as a make-ahead salad
Substitute roasted asparagus for deeper flavor