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Quinoa Salad with Asparagus, Tomatoes and Zucchini

  • Duration
  • Cook Time
  • Prep Time
  • 4-6 ServingsServings


  • 1 cup quinoa
  • 1 cup cut up asparagus (cut into 1-inch pieces)
  • 1 cup diced zucchini
  • 1 cup cut up cherry tomatoes
  • 2 scallions, chopped
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon chopped fresh mint
  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • Salt and freshly ground black pepper to taste


Place the quinoa in a strainer and rinse thoroughly with cold water. Let drain. Bring 1-1/2 cups water to a boil, add the quinoa, stir, lower the heat and simmer, covered, for about 15 minutes, or until all the liquid has been absorbed and the grains are tender. Remove the pan from the heat and spoon the quinoa into a bowl to cool. Bring water in a saucepan to a boil. Add the asparagus and cook 15 seconds. Add the zucchini and cook for another 15 seconds. Rinse under cold water and drain. Add the asparagus and zucchini to the quinoa. Add the tomatoes, scallions, dill and mint and toss ingredients to distribute them evenly. Pour the olive oil and wine vinegar into the salad and toss. Season to taste with salt and pepper. Let rest for at least 15 minutes before serving.