Go Back Email Link
–+ servings
Print Recipe
5 from 1 vote

Spring Quinoa with Asparagus and Kale

This springtime quinoa salad is perfect as a side dish to any meal or a light lunch.
Servings: 6
Calories: 193.6kcal
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes

Ingredients

  • 1 cup quinoa dry
  • 1½ cups water
  • ½ tsp salt
  • 10 spears asparagus ends trimmed
  • 6-8 leaves kale ribs removed
  • ½ lemon juiced
  • 1 tbsp parsley minced
  • 1 tbsp basil minced
  • 1 tbsp mint minced
  • 1 clove garlic minced
  • 1 tbsp capers chopped
  • ½ tsp mustard stone-ground
  • 3 tbsp olive oil
  • 1 pinch pepper ground

Instructions

  • Put the quinoa in a medium sauce pan or pot with water and kosher salt, cover and bring to a boil over high heat. Watch the quinoa carefully, do not let it cook on high heat once it boils. Once boiling, reduce the heat and simmer and cook for 13 minutes.
    1 cup quinoa, 1½ cups water, ½ tsp salt
  • In the meantime, slice the asparagus thinly (about ¼ inch) on an angle, set aside. Stack the kale leaves on top on one another and roll them up like a carpet. Slice them thinly so you have thin ribbons.
    10 spears asparagus, 6-8 leaves kale
  • When the quinoa timer is up, quickly add the kale and then the asparagus to the pot—DO NOT STIR— put the lid back on and continue to cook for another 2 minutes. Remove from the heat. Let it steam for another minute or so before taking the lid off. Open the lid and, with a fork, very gently toss the quinoa from the bottom, 3-4 times. Let cool uncovered while you prepare the dressing.
  • In a large mixing bowl, mix together the lemon juice, herbs, garlic, capers, mustard, oil and pepper.
    ½ lemon, 1 tbsp parsley, 1 tbsp basil, 1 tbsp mint, 1 clove garlic, 1 tbsp capers, ½ tsp mustard, 1 pinch pepper, 3 tbsp olive oil
  • Add the quinoa to the bowl, gently toss. Serve warm or at room temperature.

Cooking Tips

  • Quinoa Cooking: Rinse quinoa under cold water before cooking to remove its natural coating, saponin, which can taste bitter.
  • Vegetable Prep: Thinly slicing the asparagus and kale allows them to cook quickly in the residual heat of the quinoa, preserving their nutrients and texture.
  • Dressing: Prepare the dressing while the quinoa cooks so it's ready to toss with the quinoa and vegetables as soon as they are cooked.
  • Serving: This dish can be served warm or at room temperature, making it a versatile option for meals or gatherings.

Nutrition

Nutrition Facts
Spring Quinoa with Asparagus and Kale
Amount per Serving
Calories
193.6
% Daily Value*
Fat
 
9.6
g
15
%
Saturated Fat
 
1.3
g
8
%
Sodium
 
271.3
mg
12
%
Potassium
 
424.4
mg
12
%
Carbohydrates
 
22.2
g
7
%
Fiber
 
5
g
21
%
Sugar
 
1
g
1
%
Protein
 
6.4
g
13
%
Vitamin C
 
56.2
mg
68
%
Calcium
 
171.7
mg
17
%
Iron
 
2.9
mg
16
%
Magnesium
 
80.9
mg
20
%
Zinc
 
1.3
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.