Red Quinoa Salad With Walnuts, Asparagus and Dukkah

Name: Red Quinoa Salad With Walnuts, Asparagus and Dukkah
Total time: 15 min
Yield: Serves 4
Ingredients: 3/4 pound asparagus, trimmed; 3 cups cooked red quinoa; 1/4 cup minced chives; 1/4 cup chopped fresh parsley; 2 tablespoons broken walnuts; 2 teaspoons dukkah; 2 tablespoons fresh lemon juice; 1 small garlic clove, minced or pureed; 1 teaspoon Dijon mustard; Salt to taste; 5 tablespoons extra-virgin olive oil; 1 tablespoon walnut oil; Freshly ground pepper

By Martha Rose Shulman

Updated Dec. 13, 2022

Red Quinoa Salad With Walnuts, Asparagus and Dukkah — Andrew Scrivani for The New York Times

Total Time: 15 minutes
Rating: 4(33)
Comments: Read comments

I had initially envisioned a salad in which the asparagus was cut into short lengths and tossed with the quinoa. But the colorful asparagus got lost in the quinoa, and since I love the look of the bright green asparagus against the red grain (O.K., “pseudograin”), I remade this and garnished it with the steamed asparagus. The quinoa, tossed with chives, parsley, walnuts and a lemony vinaigrette, is sprinkled with dukkah before serving, a surprising touch.

Featured in: 50 Ways to Love Your Quinoa

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Serves 4

¾pound asparagus, trimmed
3cups cooked red quinoa
¼cup minced chives
¼cup chopped fresh parsley
2tablespoons broken walnuts
2teaspoons dukkah

For the Dressing

2tablespoons fresh lemon juice
1small garlic clove, minced or pureed
1teaspoon Dijon mustard
Salt to taste
5tablespoons extra-virgin olive oil
1tablespoon walnut oil
Freshly ground pepper

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Steam asparagus for 3 to 4 minutes (4 if thick, 3 if thin) above 1 inch of boiling water. Remove from heat, rinse with cold water, drain and dry on dish towels, and set aside.
Step 2
Combine quinoa, chives, parsley and walnuts in a large bowl.
Step 3
In a small bowl or measuring cup whisk together lemon juice, garlic, mustard, salt, and oils. Taste and adjust seasonings. Add to quinoa mixture along with freshly ground pepper to taste, and toss together.
Step 4
Spoon quinoa onto plates or into bowls. Top each serving with ½ teaspoon dukkah. Garnish with asparagus spears and serve.

Ratings

4 out of 5

33 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

patti3 years ago

Really good! I roasted the asparagus instead of steaming it. Also, Za’atar works well instead of Dukka

patti3 years ago

Really good! I roasted the asparagus instead of steaming it. Also, Za’atar works well instead of Dukka

Penni3 years ago

2 cups of quinoa is plenty. Delicious texture Hard to find Dukka I made it myself Plenty of recipes out there A bit of lime squeezed on the quinoa adds to the flavor

Private comments are only visible to you.