Spring Asparagus Quinoa Salad

Quinoa salad with chickpeas, asparagus, peas, and two gold serving spoons

Taste the season in every bite with this crunchy, crisp and herby salad! This Spring Asparagus Quinoa Salad is fresh, vibrant and protein packed. Made with chickpeas, fresh herbs, and a bright lemon maple dressing to tie it all together. Gluten free, dairy free and perfect as a lunch meal prep or a light dinner.

Course Main Course, Salad

Cuisine American

Keyword dairy free, easy spring recipe, gluten free, quinoa salad

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 371kcal

Author Jackie Akerberg

Equipment

stove

Ingredients

Salad Ingredients

1 cup white quinoa cooked and cooled
1 bunch asparagus ends trimmed, cut into 1" pieces
4 green onions finely chopped
14 oz canned chickpeas rinsed, drained and patted dry
1 cup green peas
¼ cup fresh mint finely chopped
¼ cup fresh dill finely chopped
¼ cup pistachios coarsely chopped

Lemon Maple Dressing Ingredients

1 large lemon zested and juiced
2 tbsp aquafaba option to sub tahini or olive oil
1 tbsp maple syrup
1 tsp miso paste
½ tsp dijon mustard
salt and pepper to taste

Instructions

Bring a pot of salted water to a boil and add the asparagus. Cook for about 2 minutes and immediately transfer to an ice bath.
Add to a bowl with the cooked quinoa and other ingredients.
Add the ingredients for the dressing to a jar and shake or whisk to combine. Season to taste. Pour the dressing over the salad and toss to mix.
Serve immediately or store in the fridge for up to 5 days!

Nutrition