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
Scale
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.
