Strawberry Asparagus Salad with Quinoa & Shallot Vinaigrette
This vegan Strawberry Asparagus Salad is one of those salad recipes that instantly feels like spring or summer on a plate — raw green asparagus, quinoa, ripe strawberries, and a punchy shallot vinaigrette. Colorful, fresh, and ready in under 30 minutes.
- Total Time25 minutes
- Yield3-4 servings 1x
Ingredients
Scale
- 10–12 thick green asparagus spears (approx. 14 oz / 400 g)
- ½ cup (100 g) raw quinoa
- 7–9 oz (200–250 g) fresh strawberries
- ¼ cup (25 g) slivered hazelnuts (or almonds)
- 3 oz (80 g) mixed salad greens or fresh baby spinach
Shallot Vinaigrette:
- 2 tbsp olive oil*
- 1 tbsp water
- 2 tbsp lemon juice
- 1 tbsp white wine vinegar
- 2 tbsp maple syrup
- ½ tsp Dijon mustard
- 1 small shallot, finely chopped (3 tbsp)
- 1 garlic clove, pressed or finely minced
- ¼ tsp salt
- Black pepper to taste
Instructions
- Cook the quinoa: Rinse the quinoa thoroughly, then simmer it in twice as much water for about 16 minutes, until it’s cooked through and the water has been absorbed. Set aside and let it cool (preferably in a colander—it cools faster that way).
- Make the dressing: Mix all the ingredients for the shallot vinaigrette well in a small glass or bowl. Taste and adjust seasoning, then refrigerate until ready to serve.
- Prepare the asparagus: Snap off the woody ends. Use a vegetable peeler to slice the stalks into thin strips.
- Cut the strawberries: Wash and hull the strawberries, then cut them into pieces or slices.
- Assemble the salad: Arrange the lettuce or baby spinach on a platter. Scatter the quinoa, asparagus, and strawberries over the top, sprinkle with nuts, and drizzle with the dressing. Serve immediately.
Notes
* For an oil-free dressing, replace the olive oil with a little extra water, aquafaba (chickpea brine), or vegetable broth. Since oil acts as a flavor carrier, balance things out with a bit more maple syrup and mustard before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes