Vegetarian Quinoa Salad

Vegetarian Quinoa Salad


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Pearls of quinoa form the bed of this fresh salad made with crisp arugula, tender asparagus stalks, and radish slices. Crunchy walnuts and raisins bursting with juicy flavor add their own respective salty and sweet tastes to this meatless dish.

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Time needed

10-15 min preparation + 20 min cooking

Serving Size / Yield

6-8 servings


  • 2 Tbs. Sea Salt, divided, plus additional to taste
  • 2 C. Quinoa
  • 1/2 C. + 1 Tbs. Extra-Virgin Olive Oil, divided
  • 1 lb. Asparagus Spears, trimmed and chopped
  • 1/3 C. Apple Cider Vinegar
  • 2 Tbs. Toasted Sesame Oil
  • Ground Black Pepper, to taste
  • 4-5 Small Radishes, thinly sliced
  • 2 C. Arugula
  • 1/2 C. Seedless Raisins
  • 1/2 C. Chopped Walnuts

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In a medium saucepan over high heat, bring 7 cups of water to a boil. Stir in 1 tablespoon of salt. Add quinoa. Reduce heat to low and cook uncovered for 15-20 minutes, stirring occasionally, until water is fully absorbed and quinoa is fluffy. Drain the quinoa and rinse with cold water to cool. Transfer quinoa to a medium bowl. Drizzle with 1 tablespoon of olive oil and toss to coat. Set quinoa aside. In the same saucepan used for the quinoa, bring 4 more cups of water to a boil over high heat, and stir in another tablespoon of salt. Add the asparagus and cook until stalks are tender. Drain and rinse with cold water to cool. Set asparagus aside. In a small bowl, whisk the vinegar together with the remaining olive oil, adding the oil in 1 tablespoon increments until fully incorporated. Whisk in the sesame oil. Season vinaigrette with salt and pepper to taste. In a large serving bowl, combine the quinoa, asparagus, radishes, arugula, raisins, and walnuts. Add 1/2 cup vinaigrette and toss, then toss in additional vinaigrette as needed to taste.

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