Zesty Quinoa Salad with Asparagus and Kale – you’re bound to love this delicious and healthy recipe. Vegan and gluten free, it’s the perfect meal for dinner.
Zesty Quinoa Salad with Asparagus and Kale totally changed my mind about quinoa. I tried quinoa once a while ago and wasn’t that impressed with it – it was kind of dry and flavorless and just sort of turned into mush in your mouth.
But after seeing numerous quinoa recipes online and reading about all the various health benefits (high in protein, plant derived calcium, iron, and fiber, with magnesium to regulate blood pressure and relax muscles and manganese and copper to work as antioxidants) – I knew it deserved another chance.
I figured even if I didn’t like it that much the second time around, consuming such a superfood would still be worth it. I’m also always on the lookout for vegetarian meals so this recipe allowed me to kill two birds with one stone, as the saying goes.
But let me tell you – I LOVED it. This zesty quinoa salad recipe with asparagus and kale is just perfect.
I must have completely over cooked it the first time because with this zesty quinoa salad was delicious. I couldn’t stop myself from getting seconds, and then thirds – it was that good.
The combination of the textures and flavors of the quinoa, artichokes, asparagus and kale is fantastic and this zesty quinoa salad makes the perfectly healthy meal.
If omitting the Parmesan it becomes vegan. I urge you to try this. If you’re sketical of quinoa do it for the health benefits at least, if not for the taste. Just make sure not to over cook it.
Now that I’m a quinoa convert expect to see some more quinoa recipes in the future (unless of course I just keep making this one over and over again).
How to make my zesty quinoa salad with asparagus and kale
Vegan and Gluten Free this is a perfect dinner meal - zesty quinoa salad packed full of veggies!
- 2 cups uncooked quinoa
- 2 1/2 cups vegetable broth
- 1 lemon zested and juiced
- 3-4 cloves garlic minced
- 2 teaspoons sunflower oil
- 3/4 pound asparagus bottom inch of spears discarded the rest cut into 1 inch pieces
- 1 cup canned artichoke hearts quartered
- 2-3 cups kale chopped
- 1/4 cup walnuts broken into smaller pieces
- salt pepper to taste
- 2 tablespoons olive oil
- Parmesan freshly shredded (optional) (omit for vegan)
- 2 scallions chopped
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Rinse quinoa in cold water. In a medium pan add quinoa, lemon juice and zest and vegetable broth. Bring to a boil over medium high heat, reduce heat, cover and cook for 10-12 minutes. Remove from heat, fluff with a cover, cover and let sit for 3-5 minutes.
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In a pan heat sunflower oil (or vegetable oil) over medium heat. Add garlic and cook until just starting to brown - transfer to a bowl. To the same pan add asparagus and cook 2-3 minutes then add kale and cook until just starting to get wilted.
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Add artichoke hearts and walnuts and continue to cook for a couple minutes. Add garlic back to the pan and mix to combine.
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When quinoa is fully cooked add it to the pan with the vegetables and mix. Serve sprinkled with Parmesan and scallions.
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Recipe Adapted from Snixy Kitchen
mlhouse says
Sounds yummy!
safifer says
Reblogged this on A Single Serving and commented:
This looks like a great way to get quinoa into my diet!
snixykitchen says
So glad you now love quinoa! I’ll have to follow your adventures in cooking quinoa to get more ideas:)
safifer says
I’m pleased that I can find quinoa in my local supermarket. I’m looking forward to experimenting with summer salads with it.
musicwithdinner says
Reblogged this on musicwithdinner and commented:
For the past week I have been craving kale and asparagus persistently and obsessively – this looks like the perfect recipe to calm my racing green food thoughts!
Caitlin says
i make a one pot dish of quinoa and kale. the combination is delicious! i love your additions of asparagus and artichokes. looks delicious!
Kelly says
This looks amazing! I am a huge fan of quinoa and always looking for clever ways to keep it exciting, especially since it’s so healthy!
Tobias @ T and Tea Cake says
Alright, I have to admit that I have yet to try quinoa. I know, it has become quite the ‘it’ health ingredient over the last two years or so (and it deserves all the praise), but somehow, I never came around making anything with it.
There are really powerful flavours coming together here and I think it would also work great served cold as a salad!
AvocadoPesto says
It definitely is good both hot and cold. Let me know what you think if you end up making it!
Tammy says
Yum, I am all over this recipe! Thank you!
Ana Ltdp says
I love quinoa! Here you have another superfan 😉
Your combination of flavors looks amazing!
Bob and Cynthia Brown says
Are the canned artichoke hearts marinated or non?
Vicky says
Best to use the marinated ones for more flavor but if you can’t find those even the non marinated ones will work too!
Nancy says
This looks so good!