Almond, Quinoa and Asparagus Salad

Almond, Quinoa and Asparagus Salad
  • Yield: 6 Servings
  • Prep Time: 15 Mins.
  • Cook Time: N/A


  • 1/2 pound asparagus, cut into 1-inch pieces
  • 4 cups cooked quinoa
  • 1 cup Fisher® Chef’s Naturals Sliced Almonds
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried dill
  • 1 teaspoon salt
  • 1/2 teaspoon grated lemon zest
  • 3 cups mixed salad green such as arugula or kale blend
  • For food safety, gently rub produce under cold running water.


  1. Bring 4 cups water to a boil in a medium saucepan over high heat. Add asparagus and cook for 3 to 5 minutes or until crisp-tender. Drain.
  2. Toss quinoa with asparagus, almonds, olive oil, lemon juice, dill, salt, and lemon rind in a medium bowl until well blended.
  3. Stir arugula into quinoa mixture before serving.

Similar Recipes