Delicious and satisfying Roasted Asparagus Quinoa Salad is a combination of roasted asparagus, cooked quinoa, chickpeas, and tangy feta cheese; tossed in a simple lemon vinaigrette. This easy gluten-free, vegetarian dish is packed with plant-based protein and is perfect as a side or a light meal.

Asparagus salad made with quinoa, chickpeas and feta.

So many delicious textures and health benefits in this easy-to-make Quinoa Asparagus Salad!

Quinoa has steadily grown in popularity over the past ten years, and it’s quickly become one of our favorite pantry staples. It’s a high protein, quick-cooking seed that is light, and fluffy and works in pretty much any recipe where you would normally use rice or a small pasta.

If you’ve never cooked quinoa, my step-by-step “how to cook quinoa” guide will get you started. And then you’ll definitely want to try some of our other quinoa recipes; like this Greek Quinoa Salad and this Asian Quinoa Salad.

Reasons to make this recipe

Light, yet satisfying and delicious: The bright, vibrant flavors and fabulous textures in this Quinoa Asparagus Salad recipe will have you making it on repeat. And it’s one of those recipes that pairs well with just about anything or enjoy it as a vegetarian main dish.
Filled with nutrients: With vegetable goodness, plant-based protein, complex carbs, and healthy fats, this is loaded with vitamins, minerals, and antioxidants that you can feel good about enjoying.
Great to make ahead: This dish is fabulous served chilled or at room temperature, making it a wonderful option for packed lunches all week long. And as the flavors develop, it tastes even better over time!

Quinoa Asparagus Salad topped with feta and served with lemon wedges.

Ingredients needed

Quinoa: The base of the salad is quinoa, which is inexpensive and easy to make. It’s also packed with protein and fiber, and naturally gluten free.
Asparagus: Use fresh asparagus for this recipe. Frozen asparagus will not retain its texture for the salad. Choose stalks that are plump and firm with bright green color.
Extra virgin olive oil: For roasting the asparagus and also adding to the vinaigrette.
Chickpeas: Also called garbanzo beans, they add bulk and plant-based protein to this salad.
Scallions: For a sharp, somewhat-spicy, peppery flavor.
Feta cheese: Adds a nice, creamy tanginess that compliments the other flavors of the salad.
For the vinaigrette: We’re dressing this salad with a simple mix of olive oil, freshly squeezed lemon juice, garlic, sea salt and pepper.
Fresh herbs: To add even more color and freshness, garnish with fresh mint, parsley or cilantro.

Uncooked quinoa, asparagus and feta divided into small portions.

How to make this recipe

Prep the asparagus: Preheat the oven to 425ºF. Place the asparagus on a rimmed baking sheet and toss with 1 teaspoon of olive oil. Season with salt and pepper.
Roast: Pop in the oven and bake for 7-15 minutes or until tender. Cool and cut into 1-inch pieces. Set aside.
Rinse the quinoa: In a fine-meshed strainer, rinse the quinoa under cold water for 30 seconds. Drain well.
Cook the quinoa: In a small saucepan combine quinoa with 2 cups of water. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook, uncovered, until the quinoa has absorbed all of the water, about 15 minutes. Cover, and set aside.
Whisk the dressing: In a large bowl, combine the rest of the olive oil, lemon juice, and garlic. Season with salt and pepper, and whisk together.

Asparagus spears on a sheet pan. — Roast the asparagus for 8-12 minutes @425 F.

Making a vinaigrette in a large bowl. — Roast the asparagus for 8-12 minutes @425 F.

Assemble the salad: Add the cooked quinoa, chickpeas, scallions, and asparagus to the bowl with the dressing and gently toss everything together. Transfer into a serving bowl and top with crumbled feta cheese and fresh herbs if using. Adjust seasonings and enjoy.

Adding chickpeas, roasted asparagus and sliced scallions to a large bowl. — Add the quinoa, roasetd asparagus, chickepeas and scallions to the bowl.

Mixing quinoa with roasted asparagus and chickpeas. — Add the quinoa, roasetd asparagus, chickepeas and scallions to the bowl.

QUINOA SALAD RECIPE VIDEO

Want to see how I make this recipe, step-by-step? Watch the video below!

Expert tips

Quinoa is great to make ahead of time. We like to make a batch or two of quinoa to add to recipes throughout the week. If the quinoa is already cooked, this salad will be super quick to make.
The cook time for the asparagus will vary depending on the thickness. If it’s thinner, start checking it at about 7 minutes and if it’s thick, it may take up to 15 minutes.
We recommend using a block of feta cheese and crumbling it yourself, rather than using tubs of store-bought crumbled feta. The flavor is better and there aren’t any preservatives or anti-caking agents involved.
To make this salad vegan-friendly, simply omit the feta cheese or use your favorite brand of vegan feta.

Frequently asked questions

Can you eat raw asparagus in salad?

You can eat asparagus raw and it’s great added to pasta dishes and salads. However, we really like it best when the spears are steamed, sautéed or roasted and added to recipes like this salad or our asparagus frittata and asparagus soup. Learn more about all of the many health benefits of asparagus from Healthline.

Is it necessary to rinse quinoa before cooking?

Yes, quinoa needs to be rinsed before cooking to remove the saponin that coats the seeds and will leave a bitter taste when eating.

Is quinoa salad good for you?

Yes! This salad is filled with nutritious ingredients from the veggies to the quinoa and chickpeas. According to Healthline, quinoa is a good source of a number of important nutrients, including folate, magnesium, zinc, and iron. When enjoyed as part of a well-rounded diet, quinoa can help support overall health and may improve certain disease risk factors, like high blood lipid levels.

Serving suggestions

While this Quinoa Asparagus Salad is fabulous on its own as a light vegetarian meal, we especially love it as a side dish with lemon chicken or baked salmon. It pairs well with so many main course entrees and is also a great dish to bring to picnics, potlucks and barbecues.

Quinoa mixed with asparagus, chickpeas, feta and fresh herbs in a white bowl.

Storage recommendations

Store leftovers in an airtight container in the refrigerator for up to 4 days. It tastes great chilled or at room temperature. Refresh the salad with a good stir, a squeeze of lemon juice, and more salt and pepper as needed.

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