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Asparagus Quinoa Tabbouleh

Apr 30, 2013 by

I love asparagus – it’s one of my favorite vegetables, and this recipe will be sure to please everyone in your family – and it’s nice enough to share with company!

Asparagus Quinoa Tabbouleh

This is a great springtime dish to make!


  • 1 cup quinoa
  • 1 lb asparagus
  • 1 lemon - zest and juice
  • 2 tablespoons olive oil
  • 1 small shallot, chopped (may use 1/4 cup chopped red onion)
  • Pinch red pepper flakes
  • 1 tomato chopped
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh mint or mint and basil combination
  • Salt and pepper to taste
  • Optional: sunflower seeds or pine nuts


  1. Rinse quinoa and cook per package directions, set aside to cool.
  2. Blanch asparagus in boiling water for 1 minute. Remove from water and place into an ice bath to stop cooking.
  3. Cut asparagus into 1/2" pieces and set aside.
  4. In large bowl whisk together lemon juice, lemon zest, shallot, red pepper flakes and olive oil. Stir in tomato, parsley, mint, cooked quinoa and asparagus.
  5. Season with salt and pepper. Top with optional nuts or seeds if using

I also wanted to share my tip for asparagus:

How to store: asparagus is in the lily family and should be treated as a cut flower. Cut 1/4-1/2″ piece from the end of the stalk and place in a glass of water. Cover loosely with plastic and refrigerate until ready to use; will keep for 5 days. May use vegetable peeler to peel 2-3″ of stalk end to avoid tough or stringy stems. Not necessary if slicing into pieces.

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