You can now read 10 articles in a month for free on Read as much as you want anywhere and anytime for just 99¢.

The Boston Globe

Food & dining

Smart Cooks

Recipe for quinoa salad with asparagus and lemon vinaigrette

Serves 4

The asparagus are cut with a vegetable peeler into lengthwise strips, which curl and look ribbonlike in a bowl of quinoa. Add thinly sliced radishes, toasted almonds, and a lemony vinaigrette for a hearty spring salad.

Loading comments...

You have reached the limit of 10 free articles in a month

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week