A little side note:  when we shot this video, we used 1 cup pre-rinsed quinoa and 2 cups of water.  The recipe link above calls for 1 cup quinoa and 1 3/4 cups of water because that is how I make it at home and I rinse my quinoa in a fine mesh sieve.  Hope that makes sense!

Asparagus and Spinach Salad with Quinoa
Author: 
Serves: 4-6
 
Ingredients
  • 1 cup uncooked quinoa
  • Kosher salt for salting water
  • 1 bunch medium asparagus spears, about 1 pound, woody ends trimmed
  • 3 golden medium-large golden beets, tops removed and reserved for another use; roasted, peeled and cubed, about 1 ½ cups
  • 2 cups baby spinach leaves
  • Mint Vinaigrette:
  • ¼ cup diced red onion
  • 1 clove garlic
  • ½ cup fresh mint leaves
  • 3 Tablespoons unseasoned rice vinegar
  • 1 teaspoon raw honey
  • ¾ teaspoon sea salt + more to taste
  • freshly ground pepper to taste
  • ½ cup unrefined, cold-pressed extra-virgin olive oil
Instructions
  1. Rinse the quinoa with cold water in a fine mesh sieve. Transfer to a medium saucepan and add 1 ¾ cups water. Bring to a boil, cover and lower to a simmer. Cook for 15 minutes or until all water has been absorbed. Allow to sit off the heat, covered for an additional 10 minutes.
  2. Prepare a large bowl of ice water. Bring a large pot of salted water to a boil and submerge the asparagus for 2 minutes. Drain and immediately plunge the asparagus in the ice water bath until cooled. Remove from the water, pat dry and cut into 1-inch pieces.
  3. Prepare the vinaigrette: in a blender or a food processor, combine the onions, garlic, mint, vinegar, honey, salt and pepper. Turn the motor on and add the olive oil in a slow steady stream.
  4. Place the spinach leaves in a large salad bowl. Add the quinoa, beets and asparagus to the spinach. Drizzle the dressing over the salad and toss to combine. Taste for seasoning.
Notes
Feta and walnuts are both fantastic in this salad.

 

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8 Comments

  1. Hi Pamela,

    I can’t get the Quinoa Spinach Salad recipe to print, only the first paragraph. Can you please email it to me?

    I am Alli Oppenheim’s Mom, and still go to your website, several times a week. since I came to one of your cooking classes with Alli, last summer. Thanks again for your wonderful, healthy, educational instructive advice. Even though Alli now lives in UWS, NY, we still talk about you, like you were right around the corner, sharing our favorites, of your recipes, frequently.
    Thank so much, Cheryl Rodbell
    Cheryl Rodbell in Atlanta, GA

    • Hello Cheryl! So nice to hear from you and what a lovely note to receive. Thank you! I updated the post so you can print the recipe. But I will email you as well. 🙂 All the best, Pamela

  2. I can not find the actual recipe.. I have used your search tab, but still can’t find it. Help!

    • Just click the “print recipe” link above and it will come up. Sorry, I should have it open on this page, too.

  3. I’m sorry cannot see the Asparagus and Spinach Salad with Quinoa recipe can you please email it to me. Thanks so much, can’t wait to try it.

    • It’s up there now. Sorry for the technical hiccup. Just click “print recipe.” Enjoy!

  4. Hi Pamela,
    I loved the video! The salad looks fantastic. I would love to be able to print out the recipe, will you be posting it on your website? I looked under salads and could not find it.
    Thank-you! Fondly, Ronnie (Steph’s Mom)
    PS I can’t stop making your creamy asparagus soup…so delicious!!!!!

    • Hi Ronnie! I just added the recipe for you to print. So glad you’re enjoying the asparagus soup!


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