Quinoa Salad with Roasted Asparagus

This Quinoa Salad with Roasted Asparagus is quick and easy to make for your busy days! It is made with red onion, pepper, asparagus, quinoa, and vinaigrette!

Last week, I shared with you guys my Easy and Quick Roasted Asparagus. It was actually our dinner with baked salmon. But as I roasted 2 bunches of asparagus I had leftovers. So, the next day I decided to make Quinoa Salad with Roasted Asparagus for lunch and it turned out so delicious and flavorful. I am a quinoa freak and I am pretty sure I could eat quinoa salad for breakfast, lunch, and dinner and be a very happy girl. No kidding … Ask my husband. He will confirm that 😉

Asparagus really makes good leftovers and with quinoa, this salad is a great option for your lunch box because you don’t even need to warm it up if you don’t want to. You can just have it as a cold salad. And why you would like to warm it up with such a hot weather, right?

I really love the simplicity of Quinoa Salad with Roasted Asparagus and I hope you guys too. Let’s go ahead to the recipe because why would I need to write more if we have to make this salad, right? Lunch is ready everyone 😉

One last thing, if you want more quinoa recipes, visit my Quinoa Dishes Pinterest Board! I am sure one of those recipes will be just right for you!

Quinoa Salad with Roasted Asparagus

Yield: 4 people

Prep Time:

10 mins

Total Time:

10 mins

This Quinoa Salad with Roasted Asparagus is quick and easy to make for your busy days! It is made with red onion, pepper, asparagus, quinoa, and vinaigrette!  

Print Recipe

5 from 1 vote

Ingredients

US Customary - Metric

• 1 cup cooked quinoa
• ½ cup red bell pepper — diced
• ½ cup red onions — diced
• 2 tbsp chives
• 1 cup roasted asparagus — diagonally cut
• Salt and pepper to taste
• 1/3 cup homemade vinaigrette

Instructions

1. In a large bowl, add all the ingredients, except the homemade vinaigrette.
2. Mix all the ingredients to combine.
3. Then pour vinaigrette over the salad and toss really well.
4. Taste and adjust the seasoning if you think it is necessary.

Course: Salad

Cuisine: American

Keyword: gluten-free, lunch, Salad, vegan, vegetarian

All text and images © Olivia Ribas / Primavera Kitchen.

Nutrition Information

Amount per serving (1/4) — Calories: 164, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Sodium: 188mg, Potassium: 161mg, Carbohydrates: 13g, Fiber: 2g, Sugar: 1g, Protein: 3g

If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!

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