Dinner

Quinoa Salad with Eggs, Asparagus, and Fresh Herbs Recipe

BySophie Carsel January 25, 2026January 25, 2026

Introduction

This refreshing quinoa salad combines the nutritious goodness of eggs and vibrant green asparagus with fragrant dill and basil. Perfect for a light lunch or a healthy side, it’s colorful, flavorful, and easy to prepare.

A white oval plate is filled with a bright and fresh salad made of quinoa mixed with chopped green herbs and halved cherry tomatoes, forming the bottom layer. On top of the quinoa base, there is a layer of whole green asparagus spears, laid out evenly across the plate. Above the asparagus, halved soft-boiled eggs with slightly runny yolks are placed, each topped with a sprinkle of black pepper and small green herb leaves. Beside the plate on the right side, a small bowl with chopped green onions and a light dressing sits on a white marbled surface, adding a fresh touch to the scene. A turquoise-handled fork rests on the left side of the plate, and the setup is brightly lit, showing vibrant colors of the food. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

120g quinoa, rinsed
6 eggs
320g asparagus, woody ends trimmed and halved if too long
4 tbsp extra virgin olive oil
2 tsp apple cider vinegar
6 spring onions, finely chopped
2 tbsp chopped dill
2 tbsp chopped basil, plus a few leaves to serve
15g capers, rinsed
320g cherry tomatoes, halved

Instructions

Step 1: Boil the quinoa in plenty of water for 20 minutes. After cooking, let it sit for 5 minutes, then rinse and drain well.
Step 2: Meanwhile, boil the eggs for 7 minutes in a separate pan. Steam the asparagus above the eggs. If the eggs finish cooking first, remove them and place in cold water while allowing the asparagus to cook a little longer until tender. Peel the eggs once cooled.
Step 3: Prepare the dressing by mixing the extra virgin olive oil, apple cider vinegar, chopped spring onions, dill, basil, and rinsed capers together.
Step 4: Place the quinoa in a bowl and toss with three-quarters of the dressing and the halved cherry tomatoes.
Step 5: Divide half of the quinoa mixture onto plates and the rest into airtight containers if packing. Arrange the asparagus on top of each salad, add three egg halves per serving, then drizzle with the remaining dressing. Scatter with extra basil leaves to finish.

Tips & Variations

For extra flavor, try adding a squeeze of lemon juice or a sprinkle of feta cheese to the salad.
To make it vegan, substitute the eggs with roasted chickpeas or tofu cubes.
Use fresh herbs like parsley or mint as alternatives if you prefer different flavors.

Storage

Store the assembled salad in an airtight container in the refrigerator for up to one day. When ready to eat, enjoy cold or bring to room temperature. Dress the salad just before serving if you prefer fresher textures.

How to Serve

The image shows a white oval plate filled with a colorful quinoa salad topped with several bright green asparagus spears neatly placed on top. Around the asparagus, there are halved soft boiled eggs with slightly runny yolks and a sprinkle of black pepper. The quinoa salad underneath has red cherry tomato halves, chopped green herbs, and small green peas, providing a mix of red, green, and beige colors and a grainy texture. To the right side, a small white bowl with a blue inside edge contains a green herb dressing with chopped spring onions visible. The plate is on a bright yellow surface with white circles, and there is a fork and knife next to the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the quinoa in broth instead of water?

Yes, cooking quinoa in vegetable or chicken broth enhances its flavor and adds more depth to the salad.

How do I know when the eggs are perfectly boiled?

Boil the eggs for 7 minutes for a slightly soft but set yolk that complements the salad well. Adjust time slightly if you prefer harder or softer yolks.