Best 7 Quinoa And Asparagus Salad With Mimosa Vinaigrette Recipes

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Indulge in a culinary symphony of flavors and textures with our delightful quinoa and asparagus salad, artfully paired with a zesty mimosa vinaigrette. This refreshing and vibrant dish is a harmonious blend of wholesome ingredients, offering a symphony of tastes that will tantalize your palate.

Quinoa, an ancient grain prized for its nutritional value, forms the base of this delectable salad. Its delicate nutty flavor is complemented by crisp asparagus spears, roasted to perfection to retain their vibrant green hue and tender-crisp texture. A medley of colorful vegetables adds a symphony of textures and flavors, including sweet red bell peppers, juicy tomatoes, and crunchy cucumbers.

The pièce de résistance of this salad lies in its mimosa vinaigrette, a vibrant emulsion of tangy lemon juice, zesty orange juice, and a hint of Dijon mustard. This luscious dressing elevates the salad, infusing each bite with a burst of citrusy freshness and a subtle tang.

For those seeking a vegetarian protein boost, crumbled feta cheese adds a salty, tangy dimension to the salad, while succulent grilled shrimp offers a delightful seafood alternative.

Quinoa and asparagus salad with mimosa vinaigrette is a culinary masterpiece perfect for any occasion. Its vibrant colors, diverse textures, and harmonious flavors make it a feast for the senses, while its versatility allows for endless variations to suit your taste preferences. Embrace the delightful journey of flavors that awaits you in this extraordinary dish.

Let's cook with our recipes!

QUINOA, ASPARAGUS, AND FETA SALAD



Quinoa, Asparagus, and Feta Salad image

A perfect spring, summer, or anytime salad. Loaded with protein and fiber, but so delicious you would never guess how healthy it is! If you are making the salad ahead of time, add the dressing just before serving to keep the asparagus an attractive bright green. Leftovers keep well for a couple of days.

Provided by AnnInLondon

Categories     Salad     Grains     Quinoa Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 16

1 ½ cups water
¾ cup quinoa
¼ teaspoon salt
1 bunch fresh asparagus, trimmed and cut into 1 1/2-inch pieces
4 ounces crumbled feta cheese
⅓ cup toasted slivered almonds
2 green onions, thinly sliced, or to taste
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme
1 lemon, zested
¼ cup lemon juice
2 tablespoons olive oil
1 tablespoon honey
1 clove garlic, minced
1 ½ teaspoons Dijon mustard
freshly ground black pepper to taste

Steps:

  • Pour water into a saucepan and bring to a boil; add quinoa and salt, stir, cover saucepan with a lid, and reduce heat to low. Simmer mixture until quinoa is tender, 10 to 15 minutes. Remove saucepan from heat, let quinoa rest for 5 minutes, and transfer quinoa to a bowl to cool.
  • Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender but still crisp, 2 to 3 minutes; drain in a colander and immediately immerse asparagus in ice water for several minutes until cold to stop the cooking process. Drain.
  • Stir asparagus, feta cheese, almonds, green onions, parsley, thyme, and lemon zest into quinoa.
  • Whisk lemon juice, olive oil, honey, garlic, Dijon mustard, and black pepper together in a bowl until dressing is smooth. Pour dressing over quinoa mixture and stir gently to combine.

Nutrition Facts : Calories 237.7 calories, Carbohydrate 23.4 g, Cholesterol 16.8 mg, Fat 13 g, Fiber 4 g, Protein 8.9 g, SaturatedFat 3.8 g, Sodium 346.1 mg, Sugar 5.7 g

QUINOA SALAD WITH ASPARAGUS, GOAT CHEESE AND BLACK OLIVES



Quinoa Salad with Asparagus, Goat Cheese and Black Olives image

Provided by Bobby Flay

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 15

1/4 cup red wine vinegar
1 tablespoon honey
1 tablespoon mustard
1/2 cup olive oil
Kosher salt and freshly ground black pepper
4 cups salted water or vegetable stock
2 teaspoons chopped fresh thyme
2 cups quinoa
16 spears asparagus, trimmed
Olive oil, for brushing
Kosher salt and freshly ground black pepper
1 cup pitted nicoise olives
4 ounces aged goat cheese, shaved
1/4 cup chopped fresh basil
1/4 cup fresh parsley leaves

Steps:

  • For the vinaigrette: Combine the vinegar, honey and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Add salt and pepper to taste and pulse a few times to incorporate.
  • For the quinoa salad: Bring the salted water or vegetable stock to a boil and add the thyme. Stir in the quinoa, bring to a boil, reduce the heat to low, cover and simmer until cooked through, about 30 minutes. Remove from the heat and let sit 5 minutes. Fluff with a fork.
  • Preheat the grill. Brush the asparagus with olive oil and season with salt and pepper. Grill on all sides until just cooked through, about 5 minutes. Remove from the grill and cut into 1/2-inch pieces.
  • Transfer the quinoa to a large bowl, fold in the asparagus, olives, goat cheese, basil and parsley. Add just enough vinaigrette to moisten the salad; don't make it too wet. Transfer to a platter and drizzle with more of the vinaigrette.

Nutrition Facts : Calories 477 calorie, Fat 29 grams, SaturatedFat 6 grams, Cholesterol 9 milligrams, Sodium 446 milligrams, Carbohydrate 43 grams, Fiber 5 grams, Protein 13 grams, Sugar 6 grams

QUINOA AND ASPARAGUS SALAD WITH MIMOSA VINAIGRETTE



Quinoa and Asparagus Salad with Mimosa Vinaigrette image

Provided by Melissa Roberts

Categories     Salad     Passover     Mint     Quinoa     Asparagus     Spring     Healthy     Cilantro     Lemon Juice     Green Onion/Scallion     Gourmet

Yield Makes 8 to 10 servings

Number Of Ingredients 15

2 large eggs
1 1/4 cups (8 ounces) quinoa
2 1/2 cups water
Kosher or fine salt
5 scallions, trimmed
1 pound asparagus, tough ends trimmed
4 tablespoons fresh lemon juice, or to taste
2 teaspoons mild honey
6 tablespoons extra-virgin olive oil
1 cup flat-leaf parsley leaves
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves
Freshly ground black pepper
Special Equipment
A sharp vegetable peeler

Steps:

  • Put eggs in a small saucepan and cover with cold water. Bring to a boil, then cover pan, and remove from heat. Let eggs stand, covered, 15 minutes, then drain, and transfer to a bowl of ice water to cool completely. Remove shells and finely grate eggs with a Microplane or the fine holes of box grater into a small bowl. Set aside.
  • Rinse quinoa well in a large fine-mesh sieve under cold running water. Set sieve over a bowl and let quinoa drain well for at least 5 minutes. Bring 2 1/2 cups water to a boil with 1/2 teaspoon salt (kosher or fine) in a 3-quart saucepan. Add quinoa and simmer, covered, until water is absorbed and quinoa is tender, 16 to 20 minutes. Remove pan from heat and let quinoa stand, covered, 5 minutes. Spoon quinoa onto a large rimmed baking sheet, spreading it in a single layer, and let it cool to room temperature.
  • Cut scallions into 2-inch pieces. Halve each piece lengthwise, then slice lengthwise into thin strips (julienne). Transfer to a large bowl.
  • Using vegetable peeler, peel lengthwise strips from asparagus, beginning at bottom end, and add to scallion. Once you can't peel any more slices from a stalk, break off the thick end (reserving it for another use, such as soup) and add the remaining thin strip to bowl with scallions.
  • Whisk together lemon juice with honey and 3/4 teaspoon kosher (1/2 teaspoon fine) salt until smooth. Add oil in a steady stream, whisking until combined. Taste and adjust seasoning, if desired, then whisk in grated eggs.
  • Transfer quinoa to another large bowl and toss with herbs and 1/2 cup vinaigrette, or to taste. Toss asparagus with 3 tablespoons vinaigrette and salt and pepper to taste.
  • Spoon quinoa onto salad plates, and top with a tangle of asparagus and scallion. Serve remaining vinaigrette on the side, or save, chilled, for another salad.

QUINOA VEGGIE SALAD WITH ZESTY VINAIGRETTE



Quinoa Veggie Salad with Zesty Vinaigrette image

Quinoa with various veggies and a zesty (and easy) vinaigrette that makes a wonderful salad dressing for any salad. I used one English cucumber instead of 2 normal cucumbers because we prefer the taste. Cook the quinoa with the water as you would normal rice (works in a rice cooker as well).

Provided by Randy Finger

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 1h30m

Yield 24

Number Of Ingredients 13

4 cups quinoa
4 cups water
¼ cup red wine vinegar
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon lemon juice
4 teaspoons Dijon mustard
1 cup canola oil
2 cucumbers, peeled and chopped
1 green bell pepper, chopped
½ red onion, chopped
2 tomatoes, chopped
1 (15 ounce) can black olives, chopped

Steps:

  • Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes. Scrape the cooked quinoa into a large bowl and refrigerate until cold, about 1 hour.
  • Place the vinegar, salt, pepper, lemon juice, and mustard into a blender. Drizzle in the oil while blending at high speed until the dressing is thick.
  • Add the cucumbers, bell pepper, red onion, tomato, and olives to the bowl with the quinoa. Pour the dressing overtop and gently fold until evenly mixed.

Nutrition Facts : Calories 215 calories, Carbohydrate 21.2 g, Fat 13 g, Fiber 2.9 g, Protein 4.4 g, SaturatedFat 1.1 g, Sodium 370.9 mg, Sugar 0.8 g

GRILLED ASPARAGUS AND QUINOA SALAD WITH GOAT CHEESE AND BLACK OLIVE VINAIGRETTE



Grilled Asparagus and Quinoa Salad with Goat Cheese and Black Olive Vinaigrette image

Provided by Bobby Flay | Bio & Top Recipes

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

12 spears asparagus, trimmed
Olive oil
Salt and pepper
2 cups quinoa
8 ounces aged goat cheese, shaved
1/4 cup chopped parsley leaves
1 tablespoon red wine vinegar
2 tablespoons olive oil
5 nicoise olives
1 Roma tomato, sliced
Parsley sprigs for garnish
1/4 cup aged sherry vinegar
1 tablespoon Dijon mustard
1/2 teaspoon chile de arbol
1/2 cup pitted nicoise olives
1/2 cup olive oil

Steps:

  • Heat grill. Brush asparagus with olive oil and season with salt and pepper, to taste. Grill on both sides until just cooked through, about 2 minutes on each side. Remove from grill and cut in half.
  • Bring 8 cups of salted water to a boil. Add quinoa and cook until soft. Drain and rinse with cold water and drain again. Place the quinoa in a medium bowl and add red wine vinegar, olive oil, parsley and 1/4 cup of olive vinaigrette. Stir to combine. Place on plate and top with goat cheese, asparagus, whole nicoise olives, sliced tomato and parsley sprigs.
  • Black Olive Vinaigrette: Combine vinegar, mustard, chile powder, olives and olive oil in a blender and blend until smooth.

QUINOA AND ASPARAGUS SALAD



Quinoa and Asparagus Salad image

I had been cooking quinoa sort of like pasta, in 3 parts water, then draining it and letting it dry in a towel-covered pan. This is a good way to obtain very fluffy grains, but sometimes my quinoa is soggy when I cook it this way, even after it rests under the towel. So, I decided to change the grain-to-water ratio and followed the directions on my Alter Eco quinoa packages (Alter Eco imports red, rainbow and pearl quinoas). I cooked the pearl and the red quinoas in 1 1/2 parts water and the rainbow in 2 parts water. The black quinoa in the rainbow mix takes a little longer to soften and requires a little more liquid. The grains were tighter and less moist than quinoa cooked in abundant water, and the yield was not as great because the grains don't swell as much. But I liked the results, especially for salads like this one. For this salad, I cook 1 cup of quinoa in 1 1/2 cups water to get a slightly tighter, drier grain. The dressing is a lemony buttermilk dressing.

Provided by Martha Rose Shulman

Categories     salads and dressings

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 16

1 cup quinoa
1 1/2 cups water
Salt to taste
1 pound asparagus, ends trimmed
6 radishes, sliced
2 tablespoons toasted pine nuts
3 tablespoons finely chopped chives
2 teaspoons finely chopped tarragon
1 ounce feta cheese, crumbled (about 1/4 cup)
2 tablespoons freshly squeezed lemon juice
1 small garlic clove, puréed
Salt to taste
1 tablespoon extra virgin olive oil
5 tablespoons buttermilk
Freshly ground pepper
Lemon-scented olive oil for drizzling (optional)

Steps:

  • Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/2 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks.
  • Steam the asparagus for 3 to 4 minutes, until just tender. Rinse with cold water, pat dry and cut on the diagonal into 1-inch pieces. Add to the quinoa, along with the radishes, pine nuts, chives and tarragon.
  • Whisk together the lemon juice, garlic, salt, olive oil, buttermilk and pepper. Shortly before serving, toss with the quinoa and asparagus mixture. Sprinkle the feta over the top and serve. If desired, drizzle a teaspoon of the lemon-scented olive oil over each serving.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 480 milligrams, Sugar 3 grams

ASPARAGUS MIMOSA



Asparagus Mimosa image

Hard-cooked eggs aren't just for decorating. Here's another seasonal way to enjoy them: in asparagus mimosa, a classic dish named for the pretty yellow-and-white flower. Press a peeled hard-cooked egg through a fine, stainless steel sieve to create the bright and fluffy garnish.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Number Of Ingredients 7

1 tablespoon white-wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil
1 large hard-cooked egg
2 pounds steamed asparagus

Steps:

  • Whisk together vinegar, mustard, salt, and pepper. Slowly whisk in olive oil. Push egg through a fine sieve. Spoon vinaigrette over asparagus, and top with grated egg.

Tips:

  • Cook the quinoa perfectly: To ensure light and fluffy quinoa, use a 1:2 ratio of quinoa to water. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water has been absorbed.
  • Choose the right asparagus: Look for asparagus spears that are bright green and have tight, closed tips. Avoid spears that are thick or have woody ends.
  • Blanch the asparagus properly: Blanching the asparagus helps preserve its vibrant color and crisp texture. Bring a large pot of salted water to a boil, add the asparagus, and cook for 2-3 minutes, or until the asparagus turns bright green. Immediately transfer the asparagus to an ice bath to stop the cooking process.
  • Make the mimosa vinaigrette in advance: The vinaigrette can be made up to 2 days in advance and stored in the refrigerator. When ready to serve, whisk the vinaigrette until well combined.
  • Assemble the salad just before serving: This will prevent the salad from becoming watery. Toss the quinoa, asparagus, tomatoes, red onion, feta cheese, and parsley together. Drizzle with the mimosa vinaigrette and serve immediately.

Conclusion:

The quinoa and asparagus salad with mimosa vinaigrette is a delicious and refreshing salad that is perfect for spring and summer. The quinoa and asparagus provide a hearty and healthy base, while the tomatoes, red onion, feta cheese, and parsley add a variety of flavors and textures. The mimosa vinaigrette is a light and tangy dressing that perfectly complements the salad. This salad is sure to be a hit at your next potluck or picnic.

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