Roasted Asparagus Lemon Quinoa Salad Bowl

Spring always feels like a fresh start in the kitchen. The market stalls fill up with tender greens, vibrant herbs, and crisp veggies that practically beg to be tossed into a bowl. One of my favorite dishes to celebrate this season is a roasted asparagus lemon quinoa salad. It’s bright, satisfying, and exactly what I want when the weather starts to warm up.

This salad is proof that simple ingredients can shine when brought together with a little love and a squeeze of lemon. Whether you’re meal-prepping for the week, planning a picnic, or looking for a colorful side dish for dinner, this one checks all the boxes.

Why You’ll Love This Salad

• Balanced flavors: The nuttiness of quinoa pairs beautifully with roasted asparagus and the zesty kick of lemon.
• Nutrient-packed: Full of plant-based protein, fiber, and vitamins.
• Versatile: Serve it warm, room temp, or cold—it holds up beautifully in the fridge.
• Easy to customize: Toss in chickpeas, arugula, or even goat cheese for a twist.

Ingredients You’ll Need

Here’s what makes this asparagus quinoa salad stand out:

• 1 cup uncooked quinoa (white or tri-color)
• 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
• 1 can chickpeas, drained and rinsed (optional but recommended for protein)
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• ½ teaspoon cracked black pepper
• Zest and juice of 1 lemon
• 2 cloves garlic, minced
• ¼ cup fresh parsley, chopped
• 2 cups arugula (optional but adds peppery freshness)
• Crumbled goat cheese or feta (optional for creaminess)

How to Cook Quinoa

Cooking quinoa is simple, but a few tricks make it taste even better.

1. Rinse: Always rinse your quinoa under cold water. This removes the natural coating called saponin, which can taste bitter.
2. Cook: Combine 1 cup quinoa with 2 cups water in a saucepan. Bring to a boil, then reduce to low heat, cover, and cook for about 15 minutes.
3. Steam: Let it rest, covered, for 5 minutes. Then fluff with a fork.

This is the base for endless quinoa recipes—from lemon herb quinoa salad to hearty vegetable quinoa bowls.

Roasting the Asparagus

Roasted asparagus is one of those simple pleasures. It turns sweet, slightly crispy, and adds so much depth to this dish.

• Preheat the oven to 400°F (200°C).
• Toss asparagus with 1 tablespoon olive oil, salt, and pepper.
• Spread on a baking sheet in a single layer.
• Roast for 12–15 minutes until tender with golden edges.

Now you’ve got oven roasted asparagus ready to fold into your quinoa.

Making the Lemon Dressing

The dressing is where the magic happens. It’s sharp, refreshing, and pulls everything together.

• Whisk together lemon juice, lemon zest, 1 tablespoon olive oil, garlic, salt, and pepper.
• Taste and adjust—sometimes I sneak in a pinch of red chili flakes for heat.

Putting It All Together

1. In a large bowl, combine cooked quinoa, roasted asparagus, and chickpeas.
2. Pour over the lemon dressing and toss gently.
3. Add parsley and arugula. Mix again.
4. Top with crumbled goat cheese or feta if desired.

That’s it! You now have a gorgeous spring quinoa with asparagus dish that’s hearty yet refreshing.

Variations and Add-Ins

This quinoa asparagus recipe is flexible. Try these ideas to keep it interesting:

• Add nuts: Toasted almonds or pine nuts give extra crunch.
• Swap herbs: Try fresh dill, basil, or cilantro.
• Make it creamy: Toss with avocado chunks or a dollop of Greek yogurt dressing.
• Protein boost: Add grilled chicken or salmon for a complete meal.

Why Quinoa Works So Well

Quinoa is like the chameleon of grains. It blends with just about anything and adds a nutty, slightly chewy bite. Plus, it’s gluten-free and packs more protein than most grains. That makes it a perfect base for satisfying salads like this one.

When combined with spring veggies like asparagus, it feels light yet filling—a dish you’ll want on repeat during warmer months.

Serving Suggestions

• Serve warm for a cozy dinner side.
• Chill it for a refreshing spring salad that travels well to potlucks.
• Pack it in lunch boxes—it holds up without getting soggy.

I’ve even served this as a base for a bigger quinoa arugula salad with goat cheese platter. A few slices of crusty bread and you’ve got yourself a complete meal.

Final Thoughts

This roasted asparagus lemon quinoa salad celebrates everything I love about spring cooking—fresh flavors, simple prep, and meals that make you feel good. It’s a dish that proves wholesome doesn’t have to be boring.

So grab some asparagus, cook up a pot of quinoa, and let this salad brighten up your table. You’ll be making it on repeat—I promise.

Roasted Asparagus Lemon Quinoa Salad

This roasted asparagus lemon quinoa salad is light, fresh, and full of flavor. Nutty quinoa, roasted asparagus, and a zesty lemon dressing come together for a simple yet satisfying dish perfect for spring meals, picnics, or meal prep.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 people

Course: Main Course, Salad, Side Dish

Cuisine: Healthy, Mediterranean-inspired, Spring-Inspired

Calories: 320

Ingredients Method Notes

Ingredients

  

• 1 cup uncooked quinoa white or tri-color
• 1 bunch fresh asparagus trimmed and cut into 2-inch pieces
• 1 can chickpeas 15 oz, drained and rinsed (optional but adds protein)
• 2 tablespoons olive oil divided
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• Zest and juice of 1 lemon
• 2 garlic cloves minced
• ¼ cup fresh parsley chopped
• 2 cups arugula optional, for peppery freshness
• ¼ cup goat cheese or feta crumbles optional for creaminess

Method

 

Step 1 – Cook the Quinoa

1. Rinse 1 cup quinoa under cold water.
2. In a saucepan, combine with 2 cups water. Bring to a boil.
3. Reduce heat to low, cover, and cook for 15 minutes.
4. Remove from heat and let sit for 5 minutes. Fluff with a fork.

Step 2 – Roast the Asparagus

1. Preheat oven to 400°F (200°C).
2. Place asparagus pieces on a baking sheet.
3. Toss with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper.
4. Roast for 12–15 minutes, until tender with golden edges.

Step 3 – Make the Lemon Dressing

1. In a small bowl, whisk together lemon juice, lemon zest, 1 tablespoon olive oil, garlic, ½ teaspoon salt, and ¼ teaspoon pepper.

Step 4 – Assemble the Salad

1. In a large mixing bowl, combine quinoa, roasted asparagus, and chickpeas.
2. Pour dressing over the top and toss gently.
3. Add parsley and arugula. Toss again.
4. Top with goat cheese or feta if using.

Step 5 – Serve

1. Serve warm, at room temperature, or chilled.

Notes

• Skip the cheese for a vegan version.
• This salad keeps well in the fridge for up to 3 days.
• If serving for a party, make extra lemon dressing to drizzle just before eating.
• Chickpeas are optional but make the salad more filling.

Frequently Asked Questions

1. Can I make this ahead of time?
Yes! This salad keeps well for up to 3 days in the fridge. Just store the dressing separately if you’re making it in advance.

2. What’s the best way to reheat quinoa salad?
It tastes great cold, but if you want it warm, heat gently in a skillet with a splash of water or olive oil.

3. Can I use frozen asparagus?
Fresh asparagus is best, but frozen works in a pinch. Roast it straight from frozen at a higher heat (425°F) to avoid sogginess.

4. What protein pairs well with this salad?
Grilled shrimp, chicken, or salmon are excellent. Chickpeas already add plant-based protein.

5. Is quinoa salad kid-friendly?
Absolutely. Keep the lemon flavor mild and skip strong greens like arugula if needed.