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Quinoa and Asparagus Salad

Serves 6
Ready in 40 mins
Prep time 20 mins
Cooking time 20 mins
181 calories per serving


> 1 cup quinoa, thoroughly rinsed with cold water
> 2 cups low sodium chicken broth or vegetable broth
> 1 tsp olive oil
> 1 lb asparagus, trimmed and cut diagonally into 2-inch pieces
> 3 green onions, diagonally sliced
> 2 radishes, trimmed and sliced
> 2 cups strawberries, hulled and sliced
> 1/3 cup feta cheese, crumbled
> 3 tbsp julienned fresh mint
> 1 (9 oz) pkg Dole romaine hearts

Honey-Lemon Vinaigrette

> 3 tbsp lemon juice
> 1 tbsp honey
> 1 tbsp grated lemon peel
> 1/2 tsp salt
> 1/4 tsp black pepper


Combine quinoa and broth in saucepan. Over high heat, bring to a boil, reduce heat to low; cover and simmer 15 minutes, until quinoa is tender. Cool. Place in large serving bowl.
Heat olive oil in skillet over high heat. Cook asparagus for 3 minutes, until tender-crisp, stir occasionally. Combine asparagus, green onions, radishes, strawberries, feta cheese and mint with the quinoa. Toss with Honey-Lemon Vinaigrette. Arrange DOLE Hearts of Romaine on a serving platter and top with asparagus-quinoa mixture in center.

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