Introduction

This Grilled Asparagus and Quinoa Salad with Lemon Basil Vinaigrette is a perfect blend of fresh, healthy ingredients. The earthy flavor of grilled asparagus combines beautifully with fluffy quinoa, juicy cherry tomatoes, and crisp baby spinach. Topped with a bright, zesty lemon basil vinaigrette, this salad offers the perfect balance of textures and flavors. It’s light yet filling, making it ideal for lunch, dinner, or as a side dish. The combination of plant-based protein and vibrant vegetables ensures this dish is both nutritious and satisfying.

Ingredients

For the Salad:

• 1 bunch asparagus, trimmed
• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth (for cooking quinoa)
• 1 cup cherry tomatoes, halved
• 2 cups baby spinach
• 2 tbsp olive oil (for grilling)
• Salt and black pepper to taste

For the Lemon Basil Vinaigrette:

• ¼ cup fresh basil leaves, chopped
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• ¼ tsp salt
• ¼ tsp black pepper

Preparation

Step 1: Cook the Quinoa

1. In a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth.
2. Bring to a boil, reduce the heat to low, and simmer for 15 minutes, or until all the liquid is absorbed.
3. Once cooked, fluff the quinoa with a fork and set aside to cool.

Step 2: Grill the Asparagus

1. Preheat a grill or grill pan over medium heat.
2. Drizzle the asparagus with olive oil and season with salt and pepper.
3. Grill the asparagus for 4-5 minutes, turning occasionally, until tender and lightly charred.
4. Transfer the grilled asparagus to a plate and let it cool slightly.

Step 3: Prepare the Lemon Basil Vinaigrette

1. In a small bowl or jar, whisk together the chopped basil, olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
2. Taste and adjust the seasoning as needed.

Step 4: Assemble the Salad

1. In a large bowl, combine the cooked quinoa, cherry tomatoes, and baby spinach.
2. Cut the grilled asparagus into bite-sized pieces and add them to the bowl.
3. Drizzle the salad with the lemon basil vinaigrette and toss gently to combine.

Step 5: Add Final Touches

1. Transfer the salad to a serving dish.
2. Garnish with extra basil leaves if desired, and serve immediately.

COOKING Notes

• Quinoa: For added flavor, cook quinoa in vegetable broth instead of water.
• Asparagus Alternative: If asparagus is out of season, try substituting green beans or zucchini.
• Vinaigrette Variations: Add a touch of honey or maple syrup to the vinaigrette if you prefer a hint of sweetness.
• Meal Prep Tip: Cook the quinoa and grill the asparagus ahead of time. Store the salad components separately and toss with the vinaigrette just before serving.

Serving Suggestions

• Pair with grilled chicken, shrimp, or tofu for a heartier meal.
• Serve alongside crusty bread or pita for a complete, light lunch.
• This salad makes a great side dish for a summer barbecue or potluck.

Tips

• Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Add more vinaigrette before serving to refresh the flavors.
• Chilled Option: For a cold salad, chill the quinoa and asparagus before assembling.
• Extra Texture: Add toasted almonds, sunflower seeds, or feta cheese for more texture and flavor.

Prep Time

10 minutes

Cooking Time

20 minutes

Total Time

30 minutes

Nutritional Information (Per Serving)

• Calories: 320
• Protein: 10g
• Sodium: 300mg

(Note: Nutritional values may vary based on specific ingredients and portion sizes.)

Conclusion

This Grilled Asparagus and Quinoa Salad with Lemon Basil Vinaigrette is a refreshing, wholesome dish packed with vibrant flavors and textures. The grilled asparagus adds a smoky, earthy touch, while the quinoa and spinach provide a hearty base. The light, zesty lemon basil vinaigrette ties it all together, creating a salad that is both satisfying and nutritious. Perfect for warm days, meal prep, or a quick, healthy dinner, this salad will quickly become a favorite in your weekly meal rotation.

Grilled Asparagus and Quinoa Salad with Lemon Basil Vinaigrette

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• Author: Imili Johnson
• Total Time: 30 minutes

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Ingredients

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For the Salad:

• 1 bunch asparagus, trimmed
• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth (for cooking quinoa)
• 1 cup cherry tomatoes, halved
• 2 cups baby spinach
• 2 tbsp olive oil (for grilling)
• Salt and black pepper to taste

For the Lemon Basil Vinaigrette:

• ¼ cup fresh basil leaves, chopped
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• ¼ tsp salt
• ¼ tsp black pepper

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Instructions

Step 1: Cook the Quinoa

1. In a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth.
2. Bring to a boil, reduce the heat to low, and simmer for 15 minutes, or until all the liquid is absorbed.
3. Once cooked, fluff the quinoa with a fork and set aside to cool.

Step 2: Grill the Asparagus

1. Preheat a grill or grill pan over medium heat.
2. Drizzle the asparagus with olive oil and season with salt and pepper.
3. Grill the asparagus for 4-5 minutes, turning occasionally, until tender and lightly charred.
4. Transfer the grilled asparagus to a plate and let it cool slightly.

Step 3: Prepare the Lemon Basil Vinaigrette

1. In a small bowl or jar, whisk together the chopped basil, olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
2. Taste and adjust the seasoning as needed.

Step 4: Assemble the Salad

1. In a large bowl, combine the cooked quinoa, cherry tomatoes, and baby spinach.
2. Cut the grilled asparagus into bite-sized pieces and add them to the bowl.
3. Drizzle the salad with the lemon basil vinaigrette and toss gently to combine.

Step 5: Add Final Touches

1. Transfer the salad to a serving dish.
2. Garnish with extra basil leaves if desired, and serve immediately.

• Prep Time: 10 minutes
• Cook Time: 20 minutes

Nutrition

• Calories: 320
• Sodium: 300mg
• Protein: 10g