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

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 276kcal
Author Lauren Goslin


  • SALAD:
  • 1 c. quinoa uncooked
  • 1 T. coconut oil melted
  • 1/2 lb. asparagus pencil-sized
  • 1/4 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
  • 2 T. lemon juice
  • 1 T. extra virgin olive oil
  • 1 t. Dijon mustard
  • 1/2 t. maple syrup
  • 1/4 t. herbs de Provence could also use dried oregano or basil
  • salt and pepper to taste


  • 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!


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


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