Cancer Champions Logo

Quinoa Asparagus Salad

Quinoa Asparagus Salad

This salad is a summer go-to! Filled with so many flavors and colors, plus it's quick and easy to assemble.
No ratings yet
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Salad
Servings 2
Calories 654 kcal


  • oven or air fryer


  • 1 cup quinoa
  • 2 cups arugula
  • 1/2 cup artichoke marinated
  • 1/3 cup sun dried tomatoes
  • 1 cup cherry tomatoes chopped
  • 1/4 cup almonds dry-roasted
  • 1 bunch asparagus
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp chili flakes


  • Wash and cut asparagus spears into about four pieces per spear.
  • Add olive oil, lemon juice, salt and pepper to cut asparagus and toss to coat evenly. Place in air fryer at 400°F ( for 6-7 minutes or Oven at 425 for 12-15 minutes.
  • Add one cup quinoa and two cups water to a pot. Bring to a boil, reduce to a low simmer, and cook for about 15 minutes, until water is gone.
  • While asparagus and quinoa are cooking, chop the marinated artichokes, cherry tomatoes, sun dried tomatoes, and dry-roasted almonds.
  • Add quinoa, arugula, asparagus, marinated artichokes, cherry tomatoes, sun dried tomatoes, and dry-roasted almonds to a bowl. Drizzle with olive oil, mix and enjoy!


Calories: 654kcalCarbohydrates: 105gProtein: 26gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 687mgPotassium: 2112mgFiber: 18gSugar: 33gVitamin A: 2798IUVitamin C: 50mgCalcium: 214mgIron: 13mg
Keyword Dairy Free, Egg Free, Gluten Free, High Fiber, Soy Free, Vegan, Vegetarian
Tried this recipe?Let us know how it was!