Go Back
roasted asparagus lemon quinoa salad

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
Cook Time 20 minutes
Total Time 30 minutes
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.