Asparagus Quinoa Fresh Spinach Salad

Asparagus Quinoa Fresh Spinach Salad

A Big, Bright, Beautiful, Green Salad for the weekend ahead to balance out the snowy, cold, dreary, muddy weather outside my door… If it’s sunny and warm near you, enjoy it! This has been a very long dark winter for us and I’m so ready for spring flowers and a little sunshine on my face.

Asparagus Quinoa Spinach Salad is perfect in every way! We have lots of greens that are all in season here shortly, with added quinoa to create a heartier, nutty appeal. Just a bit of crumbled bacon for some FUN. And finished with a Tangy super-delicious homemade dressing.

You’re going to want to make this salad all throughout spring and summer!

Asparagus is in season right now! Not only is this vegetable a TOTAL POWERHOUSE for nutrition, but it’s very versatile and a beautiful addition to all of your spring & and summer meals!

Persons: 4


2 cups cooked and cooled quinoa

4 strips of nitrate-free bacon, cooked, crumbled

1 bunch or 2 cups of young asparagus, ends chopped

1 cup fresh green beans

4 Tbsps apple cider vinegar or red wine vinegar

2 Tbsps extra virgin olive oil

1 Tbsp dijon mustard

1/2 tsp black pepper

1/4 tsp sea salt

½ cup fresh parsley leaves, chopped

6 cups of baby spinach (six huge handfuls)


Cook your quinoa according to the package directions. Be sure to rinse it first for the best results. 2/3 cup dry quinoa equals about 2 cups cooked quinoa. Allow it to drain and cool before adding it to your salad.

Cook your chopped bacon in a large skillet over medium-high heat until crisp, stirring occasionally. Remove bacon from the pan with a slotted spoon, and set aside to drain on paper towels.

Rinse the green beans and trim off the ends, then cut them into about 1-1/2-inch pieces.

In a large saucepan fitted with a steamer basket, bring an inch of water to a boil.

Place your trimmed beans into the basket, cover, and cook for 3 minutes then add in asparagus and continue to cook for 2 minutes more. Cool veggies quickly in an ice bath immediately after steaming to keep them bright green and tender-crisp, then allow to drain fully.

In a small bowl, add the olive oil, vinegar, dijon, black pepper, sea salt, and chopped parsley to create your dressing. Whisk together really well.

In a large salad bowl, add your steamed veggies, and raw spinach. Add your cooked bacon and quinoa. Pour your dressing over the salad and stir and gently toss to coat everything well.

Divide mixture among plates and serve.


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