You can now read 5 articles in a month for free on Read as much as you want anywhere and anytime for just 99¢.

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.

½cup sliced almonds
Salt and pepper, to taste
1cup quinoa (red, white, or a combination)
½pound fresh asparagus, ends snapped off
Juice and grated rind of 1 lemon
1tablespoon Dijon mustard
1tablespoon honey
1tablespoon chopped fresh tarragon
¼cup olive oil
½bunch radishes, thinly sliced

1. Set the oven at 350 degrees. In a baking dish, arrange the almonds in one layer. Toast them for 12 minutes, stirring occasionally, or until they are golden. Watch them carefully near the end.

Continue reading below

2. Meanwhile, bring a pot of salted water to a boil. Cook the quinoa, stirring occasionally, for 14 minutes. Strain through a fine mesh strainer, and transfer to a large bowl; cool.

3. Using a sharp vegetable peeler, shave the asparagus stalks into ribbons, leaving the tips intact. Transfer to the quinoa.

4. In another bowl, whisk together the lemon juice and rind, mustard, honey, tarragon, salt, and pepper. Add the olive oil in a thin steady stream, whisking constantly.

Continue reading it below

5. Add the radishes to the quinoa mixture with the asparagus and dressing. Toss well. Taste for seasoning and add more salt and pepper, if you like. Catherine Smart

Loading comments...
Want each day's news headlines delivered fresh to your
inbox every morning? Just connect with us
in one of the following ways:
Please enter a valid email will never post anything without asking.
Privacy Policy
Subscriber Log In

You have reached the limit of 5 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
Marketing image of
Marketing image of