There is something truly delightful about a salad that feels both hearty and fresh, and that’s exactly what you get with this Quinoa Spinach Salad with Asparagus Recipe. It’s a vibrant medley of tender asparagus, nutty quinoa, juicy cherry tomatoes, and crisp baby spinach, all tossed together with a tangy, slightly sweet balsamic dressing. Whether you’re looking for a wholesome lunch or a stunning side dish, this salad balances texture and flavor beautifully, delivering a bowl that’s as nourishing as it is irresistible.
Ingredients You’ll Need
This Quinoa Spinach Salad with Asparagus Recipe uses simple, wholesome ingredients that each play an important role in creating a colorful and flavorful dish. From the nutty quinoa providing protein and texture, to the fresh, crisp asparagus and bright cherry tomatoes bringing bursts of freshness, every item is essential and worth sourcing carefully.
- 1/4 cup dry quinoa (rinsed): The protein-rich base that adds a delightful nuttiness and a satisfying bite.
- 1 pound asparagus (washed and trimmed): Fresh, tender spears add vibrant green color and a subtle crunch.
- 1 tablespoon olive oil: Helps roast the asparagus to caramelized perfection.
- 1/2 teaspoon dried garlic powder: Gives a gentle, savory depth without overpowering.
- Sea salt and cracked black pepper: Essential seasonings that bring out the natural flavors.
- 3 tablespoons balsamic vinegar: Adds a rich tanginess that brightens the entire salad.
- 1/4 cup extra virgin olive oil: Creates a smooth, silky dressing base.
- 1 tablespoon honey: Balances acidity with a subtle touch of sweetness.
- 1/2 teaspoon dijon mustard: Gives the dressing a slight kick and emulsifies the ingredients.
- 1/4 teaspoon Italian seasoning: Infuses Mediterranean herbs for added aroma.
- 1/8 teaspoon dried garlic powder: Enhances the dressing’s savory profile.
- Salt and pepper: For seasoning the dressing to taste.
- 10 ounce bag baby spinach: Tender greens that soften slightly when tossed, adding freshness.
- 1/2 pound cherry tomatoes (halved): Sweet and juicy pops of vibrant color.
- 1 red onion (thinly sliced): Adds a mild, sharp bite and beautiful purple hues.
- 1 ounce parmesan shavings: A salty, creamy garnish that ties the dish together.
How to Make Quinoa Spinach Salad with Asparagus Recipe
Step 1: Cook the Quinoa
Start by rinsing 1/4 cup of dry quinoa under cold water to remove its natural bitterness. Then, cook it according to package instructions, generally simmering in water for about 15 minutes until all the liquid is absorbed. Fluff the quinoa gently with a fork and let it cool slightly. This forms the hearty, protein-packed base of your salad.
Step 2: Roast the Asparagus
Trim the tough ends from 1 pound of fresh asparagus and toss them with 1 tablespoon olive oil, 1/2 teaspoon dried garlic powder, and a pinch of sea salt and cracked black pepper. Spread the asparagus evenly on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 12-15 minutes, until tender and slightly caramelized. Roasting unlocks their natural sweetness and a beautiful, slightly smoky flavor.
Step 3: Prepare the Dressing
In a small bowl, whisk together 3 tablespoons balsamic vinegar, 1/4 cup extra virgin olive oil, 1 tablespoon honey, 1/2 teaspoon dijon mustard, 1/4 teaspoon Italian seasoning, 1/8 teaspoon dried garlic powder, and salt and pepper to taste. This blend of tangy, sweet, and savory ingredients creates a versatile dressing that perfectly complements the earthiness of the quinoa and asparagus.
Step 4: Assemble the Salad
In a large mixing bowl, combine the cooked quinoa, roasted asparagus, 10 ounces of baby spinach, 1/2 pound halved cherry tomatoes, and thinly sliced red onion. Pour the dressing over the top and toss gently until everything is evenly coated. Finally, sprinkle 1 ounce of parmesan shavings on top for a creamy, salty finish.
How to Serve Quinoa Spinach Salad with Asparagus Recipe
Garnishes
Freshly shaved parmesan or a sprinkle of toasted pine nuts make excellent garnishes. They add a luxurious texture and an additional burst of flavor that elevates the salad’s freshness and appeal.
Side Dishes
This salad pairs wonderfully with grilled chicken, seared fish, or even a hearty soup for a balanced meal. It’s light enough to serve alongside proteins yet substantial enough to stand on its own.
Creative Ways to Present
Serve this salad in a large wooden bowl for rustic charm or arrange it on individual plates with a sprig of fresh basil or lemon zest for a pop of color and aroma. You can also serve it chilled or slightly warmed, depending on your preference and the season.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The flavors meld beautifully overnight, but the spinach is best enjoyed fresh to avoid wilting.
Freezing
This Quinoa Spinach Salad with Asparagus Recipe is best enjoyed fresh or refrigerated. Due to the fresh greens and dressing, freezing is not recommended as it can alter texture and flavor.
Reheating
If you prefer a warm salad, gently reheat leftover quinoa and asparagus in a pan before tossing with fresh spinach and dressing. Avoid microwaving the entire salad to preserve the texture of the greens and tomatoes.
FAQs
Can I use other greens instead of spinach?
Absolutely! Baby kale, arugula, or mixed spring greens work wonderfully and each brings its own unique flavor and texture to the salad.
Is it possible to make this salad vegan?
Yes! Simply omit the parmesan or replace it with a vegan cheese alternative or toasted nuts for a delightful crunch.
How do I store the dressing if I want to prepare it in advance?
The dressing can be whisked together and stored in a sealed jar in the fridge for up to 5 days. Just give it a good shake before using.
What can I substitute if I don’t have balsamic vinegar?
Red wine vinegar mixed with a touch of honey or maple syrup makes a great substitute, providing the necessary acidity and sweetness for the dressing.
Can this salad be made gluten-free?
Definitely! Quinoa is naturally gluten-free, and all other ingredients in this recipe are safe options for a gluten-free diet.
Final Thoughts
This Quinoa Spinach Salad with Asparagus Recipe has quickly become a cherished favorite, and it’s easy to see why—with its fresh ingredients, bold dressing, and impressive balance of textures and flavors. It’s the perfect dish to brighten your table and nourish your body. Give it a try and see how it transforms your idea of a salad into something truly special!
Print
Quinoa Spinach Salad with Asparagus Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and nutritious Quinoa Spinach Salad with tender asparagus, fresh baby spinach, cherry tomatoes, and a tangy balsamic dressing. This wholesome salad combines protein-rich quinoa with crisp vegetables for a light yet satisfying meal or side dish, perfect for healthy eating any time of year.
Ingredients
Salad
- 1/4 cup dry quinoa (rinsed)
- 1 pound asparagus (washed and trimmed)
- 10 ounce bag baby spinach
- 1/2 pound cherry tomatoes (halved)
- 1 red onion (thinly sliced)
- 1 ounce parmesan shavings
Dressing
- 3 tablespoons balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 tablespoon honey
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon Italian seasoning
- 1/8 teaspoon dried garlic powder
- Salt and pepper, to taste
Seasoning for asparagus
- 1 tablespoon olive oil
- 1/2 teaspoon dried garlic powder
- Sea salt and cracked black pepper, to taste
Optional
- Grated parmesan or additional balsamic vinegar
Instructions
- Cook Quinoa: In a medium saucepan, combine the rinsed quinoa with 1/2 cup of water (or as per package instructions). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is cooked and water is absorbed. Remove from heat and fluff with a fork. Set aside to cool slightly.
- Prepare and Cook Asparagus: While quinoa cooks, preheat a skillet over medium heat. Toss trimmed asparagus with 1 tablespoon olive oil, 1/2 teaspoon dried garlic powder, sea salt, and cracked black pepper. Sauté asparagus for about 5-7 minutes until tender but still crisp. Remove from heat and let cool slightly, then cut into bite-sized pieces if desired.
- Make Dressing: In a small bowl, whisk together balsamic vinegar, extra virgin olive oil, honey, Dijon mustard, Italian seasoning, dried garlic powder, and salt and pepper to taste until well combined and emulsified.
- Assemble Salad: In a large salad bowl, combine baby spinach, halved cherry tomatoes, thinly sliced red onion, cooked quinoa, and asparagus pieces. Pour the dressing over the salad and toss gently to coat everything evenly.
- Serve: Garnish the salad with parmesan shavings and, if desired, an extra drizzle of balsamic vinegar or some grated parmesan. Serve immediately or chill briefly to allow flavors to meld.
Notes
- Rinse quinoa thoroughly before cooking to remove its natural bitter coating.
- If you prefer a more smoky flavor, asparagus can be grilled instead of sautéed.
- Adjust honey in the dressing to taste for sweetness balance.
- For a vegan version, omit parmesan or substitute with a plant-based cheese.
- This salad is best served fresh but can be refrigerated for up to 2 days.
