Asparagus and quinoa both have a bit of a snobby reputation, so it’s time to put them together to make something for those gourmet taste buds. Well, I don’t know if it’s gourmet, it’s not snobby at all, but this quinoa asparagus salad with feta cheese, olives, scallions and mind is SO delicious and it’s perfect for spring!
I served it for lunch with hummus and some of this yogurt garlic sauce and it was perfectly filling, yet light and energizing. Super tasty, but you can have it as a side too!
Ingredients
- cooked green asparagus – roasted or sauteed
- cooked quinoa
- feta cheese
- olives
- tomato
- cucumber
- garlic
- scallion
- lettuce
- fresh mint
- Olive oil, salt, pepper and lemon juice to taste
- hummus
- garlic sauce or tzatziki
How To Make The Quinoa Asparagus Salad
If you’re using fresh asparagus, wash it, cut the hard bottoms off and then cut sprigs into three parts. Add to a pan with some olive oil, salt, pepper and garlic, stir for a 1-2 minutes, then cover with a lid for 2 minutes. Uncover and stir again for 2-3 minutes. Then take off heat.
Once you’ve got the quinoa and asparagus cooked, the vegetables washed and chopped, add all ingredients to a bowl and mix.
Serve the asparagus quinoa salad with some hummus and garlic sauce for a filling, tasty lunch!
Use Leftovers
This recipe will work perfectly with leftovers. Got some grilled or sauteed asparagus you didn’t get to eat? Cooked more quinoa than you needed? Use them in the salad.
Also, the recipe will work with whatever cooked grain or roasted vegetable you have that is in season. So asparagus is a bit out of season now, because I made this recipe a while ago and got distracted. But you can use roasted zucchini, peppers, broccoli or even cauliflower in the same way.
The same goes for quinoa – rice, millet or bulgur can also be a good option here.
More Healthy Recipes
I hope you enjoy this healthy and delicious salad! Check out these too:
Quinoa Asparagus Salad
This quick and easy quinoa asparagus salad with feta cheese, olives, mint and scallions is packed with flavor and perfect for spring! Serve for lunch with hummus and yogurt sauce or enjoy it as a side!
Ingredients
- 1/2 cup asparagus, sauteed
- 1/2 cup cooked quinoa
- 1 tbsp feta cheese, crumbled
- 1 tbsp olives, thinly chopped, pitted
- 1 tomato, thinly chopped
- 1/2 cucumber, thinly chopped
- 1 garlic clove, minced
- 1 scallion, thinly chopped
- 1 1/2 cup lettuce, thinly chopped
- Handful mint, thinly chopped
- 1 tsp olive oil
- 1 tbsp hummus
- 1 tbsp garlic sauce
- salt, pepper and lemon juice to taste
Instructions
- If you're using fresh asparagus, wash it, cut the hard bottoms off and then cut in three parts. Add to a pan with some olive oil, salt pepper and garlic, stir for a 1-2 minutes, then cover with a lid for 2 minutes. Uncover and stir again for 2-3 minutes. Then take off heat.
- Once you've got the quinoa and asparagus cooked, the vegetables washed and chopped add all ingredients to a bowl and mix.
- Serve the asparagus quinoa salad with some hummus and garlic sauce for a filling tasty lunch!
Nutrition Information
Yield 1 Serving Size 1Amount Per Serving Calories 563Total Fat 15gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 11gCholesterol 8mgSodium 1182mgCarbohydrates 99gFiber 10gSugar 45gProtein 13g
Originally published in April 2024, last updated with new photos and tips in March 2026.