Our vegan quinoa salad with asparagus and toasted nuts is a perfect filling salad for a midweek meal. Using sachets of pre-cooked quinoa makes this vegan quinoa salad even easier to make.
This simple salad combines high-protein quinoa with fresh asparagus, rich toasted nuts, and a flavour-packed dressing to make it that bit more special. Quinoa is a wheat-free alternative to other starchy grains, making this salad gluten-free as well as vegan! This vegan quinoa salad contains no animal products at all but is so filling and tasty. Using fresh herbs is a great way to add flavour to vegan dishes, and toasted nuts add extra protein. This salad is the perfect dish to serve for vegan friends and family, but everyone else will love it too. This summer salad will keep well, so leftovers will make a delicious packed lunch the next day! For a healthy but hearty salad to enjoy on summer evenings, try making this quick and easy vegan quinoa salad with asparagus and toasted nuts.
Ingredients
For the dressing
- 1 shallot, finely chopped
- 1 chilli, finely chopped
- 1tsp sesame oil
- 125ml olive oil
- juice and zest of 1 lemon
- 1 bunch basil, torn
- 1 bunch mint, chopped
For the salad
- 100g baby spinach leaves
- 2 x 250g packets Merchant gourmet cooked quinoa
- 100g mixed cashew nuts and macadamias, toasted
- 400g asparagus tips, blanched
- 2tbsp sunflower seeds
WEIGHT CONVERTER
Method
- To make the dressing, combine the chopped shallots, chilli, sesame oil, olive oil, lemon, and herbs in a small bowl. Then, in a large bowl, toss together the spinach leaves, quinoa mix, toasted nuts and asparagus.
- Stir the dressing through the quinoa mixture, pour into a serving dish, then top with sunflower seeds and serve.
Cook your asparagus to perfection with our how to cook asparagus (opens in new tab) guide
Jules is a creative and talented Food Editor with over 12 years' experience in the food industry across brands and magazine titles. Jules' experience is cast and varied, from food Editor to food writing. She is also passionate about food sustainability and has an amazing talent for food Styling.
-
Mozzarella and tomato ‘bruschetta’ salad
A filling salad that doesn't shy away from flavour. Perfect as a hearty lunch or light dinner...
By Jess Meyer • Published
-
Vegan basil pesto courgetti with tomatoes and chilli
It takes just four ingredients to make this simple, healthy courgette recipe infused with pesto...
By Jessica Dady • Published
-
Vegan chilli pesto tagliatelle
A really simple dish to whip up for lunch or dinner using just five store cupboard ingredients...
By Jessica Dady • Published
-
Munchies skillet cookie
A gooey, delicious cookie baked in a skillet. A great dessert for sharing with loved ones...
By Jess Meyer • Published
-
Mozzarella and tomato ‘bruschetta’ salad
A filling salad that doesn't shy away from flavour. Perfect as a hearty lunch or light dinner...
By Jess Meyer • Published
-
Coq au vin pie
A warming pie packed with tender chunks of chicken, succulent bacon and a rich red wine gravy...
By Rose Fooks • Published
-
When does Great British Menu 2023 start?
All you need to know ahead of series 18 of the culinary BBC Two show
By Selina Maycock • Published
-
Mum sparks packed lunch debate over her very organised prepping
By Lucy Buglass • Published
-
When is the Great British Bake Off Christmas special on?
All you need to know about Channel 4's Great Christmas Bake Off special and when it will air...
By Selina Maycock • Published