Red Quinoa Salad With Walnuts, Asparagus and Dukkah
Updated Dec. 13, 2022

- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾pound asparagus, trimmed
- 3cups cooked red quinoa
- ¼cup minced chives
- ¼cup chopped fresh parsley
- 2tablespoons broken walnuts
- 2teaspoons dukkah
- 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
For the Dressing
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.
Private Notes
Comments
Really good! I roasted the asparagus instead of steaming it. Also, Za’atar works well instead of Dukka
Really good! I roasted the asparagus instead of steaming it. Also, Za’atar works well instead of Dukka
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
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