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Curried Asparagus Quinoa Salad

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“Quinoa is a wonderful thing to have on hand. It is considered a supergrain because it is a complete protein. You could use another grain in this recipe and I'm sure it would be just as yummy. The recipe is fairly simple, and consists of the types of ingredients that I usually have on hand, particularly in the spring and early summer when fresh asparagus is on sale. I hope you enjoy it!”

Ingredients Nutrition


  1. Soak the quinoa in enough water to cover for at least 15 minutes. drain and rinse well several times.
  2. Bring 1 1/2 cups of water to boil; add quinoa, cover, reduce heat to low, and cook for 20 minutes or until quinoa is cooked and water is absorbed.
  3. Meanwhile, prepare salad mix. Trim woody ends from asparagus, and chop into 1 inch pieces.
  4. If using frozen peas, rinse in a colander under cool water to thaw.
  5. In a large skillet heat 1 tb of olive or vegetable oil over medium high heat.
  6. Add chopped onion and garlic, and saute until onion is soft and translucent.
  7. Add ginger, cumin, and grains of paradise or pepper and stir to mix.
  8. Add asparagus and peas to skillet and cook until veggies are just done, but still crisp and bright in color.
  9. Add cooked quinoa to the salad mixture in the skillet.
  10. Prepare dressing. Combine extra virgin olive oil, vinegar, lemon juice, chutney, sugar, curry powder, and mustard in a jar and shake until mixed.
  11. Pour dressing over contents of skillet and mix well to combine.
  12. Refrigerate for a few hours to let flavors marry and develop.

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