Quinoa + Pesto + Asparagus Salad

Serves: 2 as a Main Meal or 4 as a Side Dish


  • 2 tbs Pesto (homemade or good quality store bought)
  • 10-12 asparagus spears
  • 1 large handful of spinach
  • 4-5 roasted peppers, chopped into 1/4 to 1/2″ pieces
  • 1 cup chopped artichoke hearts
  • 12 oz of Quinoa (I used Ancient Harvest’s Organic Traditional Quinoa)
  • 1 tbs olive oil
  • 1 garlic clove, minced
  • 1 tsp lemon juice
  • Salt & pepper to taste


  • Heat the oven to 350 degrees.
  • Cook the quinoa as directed (I used a rice cooker / steamer and it turned out great).
  • Add the olive oil, garlic, lemon juice to a small bowl and baste the asparagus spears with the marinade.
  • Cook the asparagus for 15 minutes.
  • Once the quinoa is cooked, stir in the pesto.
  • Add the peppers, artichoke hearts, and spinach and stir gently – until the spinach is wilted.
  • Place the quinoa in a bowl and cover with the asparagus spears.  Drizzle the remaining olive oil / lemon marinade over the asparagus and quinoa.
  • Add salt & pepper as needed.

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One Response

  • Web Hosting says:

    It’s great with all of the cooked ingredients still warm or cooled and it’s also perfect straight from the fridge. A fresh vibrant green summer quinoa salad with asparagus, fava beans, peas and spinach tossed in pesto!

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