Description
A fresh and nutritious quinoa salad featuring boiled eggs, tender asparagus, cherry tomatoes, and a vibrant dill and basil dressing. Perfect for a healthy lunch or light dinner, this salad is rich in protein and bursting with garden-fresh flavors.
Ingredients
Scale
Salad Ingredients
- 120g quinoa, rinsed
- 6 eggs
- 320g asparagus, woody ends trimmed and halved if too long
- 320g cherry tomatoes, halved
- 15g capers, rinsed
Dressing Ingredients
- 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
Instructions
- Cook Quinoa: Boil the rinsed quinoa in plenty of water for 20 minutes. After cooking, leave it to sit for 5 minutes, then rinse and drain well to remove excess starch and cool it down.
- Cook Eggs and Asparagus: In a separate pan, boil the eggs for 7 minutes using a steamer with the asparagus above them. If the eggs finish before the asparagus is tender, remove the eggs and place in cold water to cool, then continue cooking the asparagus until tender. Once done, peel the eggs.
- Prepare Dressing: In a bowl, mix together the extra virgin olive oil and apple cider vinegar. Add the finely chopped spring onions, chopped dill, chopped basil, and rinsed capers. Stir well to combine the herbs and flavors into the dressing.
- Assemble Salad: Tip the cooked quinoa into a large bowl and toss through three-quarters of the dressing along with the halved cherry tomatoes. Divide the quinoa mixture by spooning half onto serving plates and the rest into two airtight containers for later.
- Finish and Serve: Arrange the cooked asparagus on top of each quinoa salad. Slice the peeled eggs into halves, placing three halves on each salad. Drizzle the remaining dressing over the top, scatter with a few fresh basil leaves, and serve immediately or chill the packed salads in the fridge for up to one day.
Notes
- The salad can be prepared ahead and stored in an airtight container in the fridge for up to one day, making it ideal for meal prep.
- If asparagus is not in season, substitute with green beans or blanched broccoli for a similar texture.
- For a vegan version, omit the eggs and consider adding roasted chickpeas or tofu.
- Adjust the quantity of apple cider vinegar in the dressing to taste for preferred acidity.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: quinoa salad, asparagus salad, boiled eggs, healthy salad, dill dressing, Mediterranean salad, spring onion, cherry tomatoes, capers, meal prep salad
