top of page

Lemon and Asparagus Quinoa Salad


1 ½ cups Quinoa, cooked and cooled (red or white, or a mix)

½ lb Asparagus, cut into 1” pieces

½ med Red onion, diced

½ cup Feta cheese, crumbled

½ cup Parsley, chopped

¼ cup  plus 1 tbsp Olive Oil

1 ea Lemon, juice and zest

Sea salt and fresh pepper to taste



1.   Heat 1 Tbsp of the oil in a sauté pan, add the onions and sauté until tender. Add the asparagus to the pan and cook until tender crisp, and remove from heat.


2.  Combine all of the ingredients in a mixing bowl, dress with lemon juice, zest and olive oil. Season to taste with sea salt and pepper. Serve chilled or at room temperature.


Serves 4 - 6


Recipe and photo by: Natasha Jollymore, chef

bottom of page