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    Home » Recipes » Soup & Salad

    Spring Break Quinoa and Asparagus Salad (GF, Vegan Option)

    Published: Mar 20, 2015 · Modified: Sep 9, 2017 by Lauren · This post may contain affiliate links · 3 Comments

    Jump to Recipe  ↓

    Lately, I've been finding myself in a lunch rut.

    Spring Break Quinoa and Asparagus Salad (GF, Vegan Option)

    Typically, I have either been eating this sandwich or a large salad, but within the last couple of weeks, I have been trying to come up with new ideas that are healthy, quick to put together, and easy to make, especially given that I have to make lunch for two other little people as well.

    This salad fits that to a tee for me.

    It's light, it's healthy, and it comes together within 30 minutes, most of which is 'hands-off' time, giving me the ability to prepare lunch for my girls simultaneously.

    Despite being a food blogger, I'm not usually one to pay much attention to what's in season. My normal routine is to go to the store, buy what's on sale, and plan my meal around it.

    Spring Break Quinoa and Asparagus Salad (GF, Vegan Option) 3

    Lately, however, I've started to realize the importance of seasonal eating, for the sole reason that in season food just tastes better!

    ...and what's more seasonally relevant right now than asparagus??

    Spring Break Quinoa and Asparagus Salad (GF, Vegan Option) 4

    I have come to truly love asparagus, especially when roasted, and when paired with quick-cooking quinoa, fresh mint, salty olives, and a delicious lemon-based dressing, this salad has all the makings of a fine-dining entrée, without the hefty cost. 🙂

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    Spring Break Quinoa and Asparagus Salad (GF, Vegan Option)

    Prep Time20 mins
    Cook Time20 mins
    Total Time40 mins
    Servings: 4 servings
    Calories: 276kcal
    Author: Lauren Goslin

    Ingredients

    • SALAD:
    • 1 c. quinoa uncooked
    • 1 T. coconut oil melted
    • ½ lb. asparagus pencil-sized
    • ¼ c. Kalamata olives about 10, chopped
    • 2 T. fresh mint chopped
    • 1 T. parsley chopped
    • 2 T. goat cheese crumbled (optional)
    • handful raw pumpkin seeds
    • DRESSING:
    • 2 T. lemon juice
    • 1 T. extra virgin olive oil
    • 1 t. Dijon mustard
    • ½ t. maple syrup
    • ¼ t. herbs de Provence could also use dried oregano or basil
    • salt and pepper to taste

    Instructions

    • Preheat the oven to 400 degrees.
    • Cook your quinoa according to package directions.
    • Toss the asparagus spears with coconut oil and some salt and pepper.
    • Spread them out on a parchment paper-lined baking sheet.
    • Bake for 15-18 minutes.
    • In a large bowl, mix the dressing ingredients (lemon juice, oil, mustard, maple syrup, and spices).
    • Once the quinoa is cooked and cooled, toss it with the dressing, olives, herbs, and pumpkin seeds.
    • After the asparagus has roasted, cut the spears into one-inch pieces and toss together with the rest of the salad.
    • Top with some crumbled goat cheese, if desired, and serve!

    Notes

    Nutrition facts are based on using three tablespoons of pumpkin seeds and no goat cheese. WW points (new system): 7

    Nutrition

    Serving: 1 | Sodium: 95mg | Sugar: 1.3g | Fiber: 5g | Calories: 276kcal | Polyunsaturated Fat: 9.1g | Saturated Fat: 4.5g | Fat: 13.6g | Protein: 9.1g | Carbohydrates: 31.7g

    Inspired by this recipe

    Notes:

    If you're not a fan of asparagus, broccoli is a great substitute!

    Spring Break Quinoa and Asparagus Salad (GF, Vegan Option) 2

    Ladies, beware of this recipe. It may cause your significant other to actually like quinoa (despite his claims otherwise) and eat what was supposed to be your lunch for the following day, sending you into a food tizzy and causing a massive pregnant woman anxiety attack......just me? Okay then.

    What are your go-to easy lunches?

     

     

     

     

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    Filed Under: Soup & Salad

    Reader Interactions

    Comments

    1. Mike@TheIronYou

      March 23, 2015 at 4:24 pm

      I love asparagus but I've never try them with quinoa, sounds like a pretty solid combo. Gonna have to try this one Lauren. Thanks for the idea my friend!

      Reply
    2. Izzy

      March 22, 2015 at 7:42 am

      I tend to just go to Sprouts and buy whatever is on sale too! But I have been noticing that asparagus is everywhere and I just so happen to love it! This salad is something I would eat for lunch everyday! And now it is making me wish I was on spring break 🙂

      Reply
    3. GiGi Eats

      March 20, 2015 at 8:37 pm

      Asparagus, Coconut Oil, Olives...... You're SPEAKING MY TUNE with this recipe..... Or wait, is it singing my tune?! I don't know - I am no musician. I am an eater! LOL!

      Reply

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