clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Quinoa salad with arugula, asparagus, and peas on a large serving platter with wooden spoons inserted in it.

Asparagus Quinoa Salad with Pesto

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Veronika | thehealthfulideas
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 2-3 1x
  • Category: Salad
  • Method: oven
  • Cuisine: American
  • Diet: Vegan


Upgrade your lunch game with this easy-to-make Asparagus Quinoa Salad. It's flavorful, filling, and packed with nutrients! 


Units Scale
  • 1 cup dry quinoa, rinsed and drained
  • 1 1/2 cup water
  • 1 lb (500g) asparagus (about 20 spears), dry ends snapped off
  • 1 tbsp avocado oil
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1 1/2 cup frozen peas
  • 2-3 cups arugula
  • 1/4 cup finely chopped fresh parsley or basil leaves
  • 1/2 cup quick pickled red onion (or sliced raw red onion)
  • 1/2 cup pesto
  • 1 lemon, juiced (or more to taste)
  • 1/2 tsp freshly ground coarse black pepper (or to taste, add less if fine)
  • Add-ins: feta, soft goat cheese, chicken, shrimp


  1. Preheat your oven to 425F (220C).
  2. Cook quinoa in 1 ½ cups of water uncovered for about 12 minutes or according to package instructions.
  3. Chop the asparagus into bite-sized pieces and add to a rimmed baking sheet. Drizzle with avocado oil and season with salt and pepper.
  4. Roast the asparagus for 10 minutes, push it off to one side and add the frozen peas.
  5. Return both to the oven and roast for another 5 minutes.
  6. Into a large mixing bowl, add the cooked quinoa, roasted asparagus, peas, arugula, fresh parsley, and pickled red onion or raw red onion.
  7. Toss everything together to combine. Add pesto, lemon juice, and black pepper. Toss to coat everything well. Add more salt, pepper, lemon juice, or pesto to taste.
  8. Serve on its own or with a choice of protein. Delicious with salmon!


Storing: Store any leftovers in an airtight container in the fridge for up to 3 days.