With warmer weather on the horizon, this quinoa salad brings a refreshing, nutty warmth to your table. Quinoa pairs beautifully with crisp vegetables, and this version with asparagus and celery ranks high on my list of favorite summer salads—trusted by my family for quick meals and lunches.
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Inspired by a couscous salad in a recent Plus magazine issue, I swapped in quinoa—which I use just as often—for a heartier twist. I also added asparagus, not in the original, for extra freshness and seasonal appeal.
This recipe serves 4 generously; my kids enjoyed it too, with leftovers perfect for next-day lunches.
It's straightforward to prepare. I take extra care with celery, removing the strings for tenderness—though some skip this step successfully.
Start by cooking the quinoa in plenty of boiling water for about 10 minutes, then drain and rinse. While it cooks, chop the asparagus into pieces and boil for 12 minutes until tender.
Meanwhile, slice celery into thin half-moons, red onions into rings, and finely chop the parsley.
Heat olive oil in a pan and sauté the red onion rings for 5 minutes, then add celery for 3 more minutes.
In a large bowl, mix the cooked quinoa with curry powder and djintan. Gently fold in the asparagus, onions, and celery. Season with a pinch of salt.
Finish by scattering chopped parsley and crumbled goat cheese or feta over top. This salad offers a subtle, balanced flavor that's always a hit. For another quinoa favorite, try my bell pepper stuffed with quinoa.
