| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 11g | 1.5g | 30g |
| sugars | fibre | protein | salt |
| 3g | 4g | 6g | 0.3g |
Why I Love Norwegian Quinoa Salad with Asparagus and Tomatoes
When I first stumbled upon the Quinoa Salad with Asparagus and Tomatoes, it immediately resonated with me. It brought back memories of warm spring days back in Texas, a place where fresh produce and bold flavors are cherished. Growing up surrounded by vibrant Tex-Mex cuisine, I developed a true appreciation for dishes that are as nourishing as they are delicious. This recipe checks all those boxes, blending simple, wholesome ingredients into a dish that feels both familiar and refreshingly new.
A Fusion of Fresh Flavors
What sets this quinoa salad apart is its harmonious blend of textures and tastes. The crunch of the asparagus, the tender quinoa, and the juicy burst of cherry tomatoes create a symphony in every bite. The finely chopped red onion provides a subtle kick, while the fresh parsley and basil add a herby freshness that elevates the entire dish. The dressing – a zesty mix of olive oil, lemon juice, red wine vinegar, and Dijon mustard – ties everything together with a tangy, vibrant touch.
It’s similar to a classic Greek salad but with the hearty, protein-packed addition of quinoa, making it both satisfying and nutritious. This salad easily stands alone as a light meal but can also be paired beautifully with grilled chicken or shrimp for a more substantial dinner. If you’re planning a BBQ or a picnic, this dish is a fantastic accompaniment to smoky, grilled mains and will undoubtedly be a hit amongst guests.
Inspired by Diverse Culinary Traditions
One of the chefs I admire, Gordon Ramsay, often speaks about the importance of seasonal ingredients, and this recipe is a testament to that philosophy. The use of asparagus, a vegetable that’s at its peak in spring, ensures that you get the best, freshest flavors. Cherry tomatoes add a sweet-tart juiciness that complements the asparagus perfectly.
The Quinoa Salad with Asparagus and Tomatoes also reminds me of a dish I enjoyed in a quaint Norwegian café, where the focus was on simple, fresh, and wholesome meals. It’s fascinating how food can connect us to different cultures and experiences, creating a sense of unity through culinary art.
If you’re someone who loves to experiment with flavors and appreciates a good, wholesome meal, then this recipe is for you. It’s not only delicious but also easy to prepare, making it perfect for busy weeknights or leisurely weekends. My journey with this recipe has been delightful, and I’m thrilled to share it with you. Enjoy your culinary adventure with this vibrant and nutritious salad!
What You’ll Need
- 1 1/2 cups quinoa
- 3 cups water
- 1 bunch asparagus (about 1 lb), trimmed and cut into 1-inch pieces
- 2 cups cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Method
Step One
Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool.
Step Two
While the quinoa is cooking, prepare the asparagus. Bring a pot of water to a boil and add the asparagus pieces. Cook for 2-3 minutes, until the asparagus is bright green and tender-crisp. Drain and immediately transfer the asparagus to a bowl of ice water to stop the cooking process. Drain and set aside.
Step Three
In a large bowl, combine the cooked quinoa, blanched asparagus, cherry tomatoes, red onion, parsley, and basil.
Step Four
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, salt, and pepper.
Step Five
Pour the dressing over the quinoa mixture and toss to combine. Adjust the seasoning with additional salt and pepper, if needed. Serve the salad chilled or at room temperature. Enjoy!
