In this asparagus quinoa salad, fresh asparagus is roasted with pistachios and then mixed with quinoa and a homemade honey-garlic vinaigrette. The result is a salad rich in superfoods, with lots of flavor and tons of nutrients. It’s the perfect salad to take to a picnic, to enjoy with lunch, or to use as a side dish at dinner. It’s light, while at the same time satisfying and filling.
I love how fluid recipes can be. They are never exactly the same twice, and they bring with them stories, memories, and reminders of friends or family members who have shared or contributed to the recipes. The same goes for sharing meals with others too. We get ideas from one another and build on our conversations and memories.
Quinoa salad has been on my mind lately for a number of reasons. My soccer mom/walking buddies have been making versions of it and we’ve been exchanging ideas, plus my mother is on a quinoa kick as well. The other day when we were over at her house, she made some asparagus and quinoa separately, but they ended up getting mixed up on my plate, and they tasted great together. I knew I wanted asparagus in my next quinoa salad.
In addition to vegetables, one of my friends likes to put nuts in her quinoa salads. The only nuts I have in the house right now are pistachios. I thought those would be good with the asparagus too. Little did I know that when I googled asparagus and pistachios, lots of recipes came up! Apparently I was not the only one who thought this would be a good combination. The following asparagus quinoa salad recipe is very basic, and based loosely on a few different recipes I found, my own experience with asparagus and quinoa, plus input from friends and my mother. That’s what I mean about recipes being so fluid. They are influenced by those we talk with or read about, plus by what is in season, and what we have on hand. They are like living, breathing entities sometimes, changing with the weather and the circumstances.
This asparagus quinoa salad is really satisfying. The nutty flavor of the quinoa blends deliciously with the pistachios and asparagus, and the vinaigrette gives it just the right amount of sweetness and zing. Feel free to add other vegetables you have in your kitchen, and if you are in a hurry, just add your favorite salad dressing instead of making it from scratch. The versatility of quinoa is one of its strongest attributes, along with its huge health benefits. I plan to make versions of this salad all summer long, depending on which vegetables are in season.
I hope you all have a great weekend! The weather here has been gorgeous. I can’t believe it’s already June. The kids will be out of school soon. It’s been a full few days around here, with a soccer tournament and a state track meet, along with end-of-the-school-year events and other gatherings too. I have not had a chance to visit other blogs like is enjoy doing. I hope to catch up on that this weekend. At this time of the year, with the beautiful weather and flowers blooming, I always hear my grandpa’s voice quoting part of a James Russell Lowell poem: “And what is so rare as a day in June? Then, if ever, come perfect days….” I hope you enjoy some beautiful June days.
This recipe will be shared over at Angie’s Fiesta Friday, co-hosted this week by Mollie @ The Frugal Hausfrau and Aruna @ Aharam.
Asparagus Quinoa Salad
Ingredients:
- about 1 pound (or one bunch) of asparagus
- 1/2 cup of roasted and salted pistachios, shelled
- 1 cup of quinoa, cooked
- a couple sprigs of fresh mint (optional)
For the vinaigrette:
- 1/4 cup of extra-virgin olive oil
- 1 tablespoon of white wine vinegar
- 1 tablespoon of honey
- 1 clove of garlic, minced
- salt and pepper to taste
Directions:
Preheat your oven to 400 degrees Fahrenheit. Remove the pistachios from their shells and measure them to 1/2 cup. Wash the asparagus and snap off the tough ends. Chop the asparagus into bite-sized pieces. Lightly coat a rimmed baking sheet with olive oil. Spread the asparagus pieces and pistachios into a single layer on the baking sheet and gently toss with the olive oil. Bake in your 400-degree oven for about 15 minutes, checking to see that the asparagus is tender, and removing it when the asparagus is just-tender.
Meanwhile, cook the quinoa in according to the package directions. When the quinoa is done (expanded, tender and all the water is absorbed), transfer it to a large bowl and let it cool some. When the asparagus is done, let it cool some as well.
While things are cooling, mix up the vinaigrette in a glass container. Combine the olive oil, white wine vinegar, honey, salt, pepper, and mined garlic, and stir well. If you have a glass bottle with a screw top, combine the dressing in there and shake.
Then mix the asparagus/pistachio mixture with the quinoa in the bowl, and pour the vinaigrette in as well. Stir gently but thoroughly to combine. Add salt and pepper to taste, if desired. Add some chopped fresh mint leaves if you wish. Serve at room temperature. Leftovers may be stored in the refrigerator. Enjoy!
If you live in a northern climate like I do, spring takes her sweet time to truly settle in, and winter does not give up without a few fights. We are in such a situation right now, where it is cold, gray, and wet. The only indication that it really is springtime is that the birds are singing loudly and beautifully, and the crocuses are proudly carrying on, despite the cold rain. And I am really grateful for that! However, during this time of year, I often feel depleted of energy and nutrients. The longing for spring and all that it brings is strong, yet we are not quite there yet.
So to remedy the situation, I have been eating this salad for lunch for the past few days, and it is really helping my energy level and my overall feeling of health. Even if greens are not growing in my own garden yet, they are growing somewhere nearby, and fresh greens are appearing at the grocery store more and more as this month progresses. And mandarin oranges have been on sale at the grocery store lately, so the orange zest salad dressing seemed like a good idea. There are so many nutrients in leafy greens and they are so well known, that I don’t feel the need to list them all. The rest of the salad is from staples I like to keep on hand, and though I sometimes take them for granted, these ingredients are full of really good stuff. Dried apricots are known for their potassium and iron content, walnuts for their omega 3s and vitamin E, and roasted pumpkin seeds for their zinc, manganese, and magnesium. And that’s just mentioning a few of the minerals found in these foods.
For me, it can be easy to get sidetracked and just graze on some pretzels and cheese for lunch, so eating this salad has been a boost to my nutrient intake, which helps my energy level and outlook on life. The recipe below is for two servings–feel free to double it or whatever, depending on how many you are making. And just a note–in my photos, the dried apricots look like bacon! (Not that bacon would be bad in this salad–it would probably taste really good!) They are actually organic dried apricots, so they aren’t the bright orange that some of the dried apricots are when they have preservatives to retain their color.
The recipe for this simple, yet elegant salad is from my grandmother: a charming, elegant lady who had a beautiful life, yet faced many challenges and struggles with a sense of grace that I can only hope to someday cultivate. According to my mother, my grandma often served this hot chicken salad at the bridal showers she hosted. My mother’s extended family is very large, and grandma liked to have parties, so she had a great many bridal showers at her house over the years. I can remember eating this lovely chicken salad at her house as a young girl, sitting at a table with my cousins and giggling.
I had some extra cooked chicken that needed to be used the other day, and suddenly remembered this salad. I’m so glad I made it, because not only does it taste delicious, it also gives me a chance to write a bit about my grandmother, and to share it here on the blog. This recipe is a classic that does not go out of style (at least in my opinion!)
Today is special for another reason. Today is my father’s birthday. I started this blog a couple months short of two years ago, soon after my father passed away. I had been wanting to start a blog for awhile, so I finally did, in part to honor the memory of him. He and I shared a passion for good food, photography, and writing. By focusing on these things, I felt (and still feel) a connection with him. I know he would enjoy it, and I also want to do justice to his camera that he gave to me when he knew his physical health was in question. I treasure that camera, and my memories of him.
