Red Quinoa Salad With Walnuts, Asparagus and Dukkah

By Martha Rose Shulman

Updated December 12, 2022

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
15 minutes
Rating
4(33)
Comments
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I had initially envisioned a salad in which the asparagus was cut into short lengths and tossed with the quinoa. But the colorful asparagus got lost in the quinoa, and since I love the look of the bright green asparagus against the red grain (O.K., “pseudograin”), I remade this and garnished it with the steamed asparagus. The quinoa, tossed with chives, parsley, walnuts and a lemony vinaigrette, is sprinkled with dukkah before serving, a surprising touch.

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Ingredients

Yield:Serves 4

  • ¾ pound asparagus, trimmed

  • 3 cups cooked red quinoa

  • ¼ cup minced chives

  • ¼ cup chopped fresh parsley

  • 2 tablespoons broken walnuts

  • 2 teaspoons dukkah

FOR THE DRESSING

  • 2 tablespoons fresh lemon juice

  • 1 small garlic clove, minced or pureed

  • 1 teaspoon Dijon mustard

  • Salt to taste

  • 5 tablespoons extra-virgin olive oil

  • 1 tablespoon walnut oil

  • Freshly ground pepper

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

36 grams carbs; 397 calories; 14 grams monosaturated fat; 7 grams polyunsaturated fat; 3 grams saturated fat; 26 grams fat; 7 grams fiber; 618 milligrams sodium; 9 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Steam asparagus for 3 to 4 minutes (4 if thick, 3 if thin) above 1 inch of boiling water. Remove from heat, rinse with cold water, drain and dry on dish towels, and set aside.

  2. Step 2

    Combine quinoa, chives, parsley and walnuts in a large bowl.

  3. Step 3

    In a small bowl or measuring cup whisk together lemon juice, garlic, mustard, salt, and oils. Taste and adjust seasonings. Add to quinoa mixture along with freshly ground pepper to taste, and toss together.

  4. Step 4

    Spoon quinoa onto plates or into bowls. Top each serving with ½ teaspoon dukkah. Garnish with asparagus spears and serve.

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Ratings

4 out of 5
33 user ratings
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Comments

patti

Really good! I roasted the asparagus instead of steaming it. Also, Za’atar works well instead of Dukka

patti

Really good! I roasted the asparagus instead of steaming it. Also, Za’atar works well instead of Dukka

Penni

2 cups of quinoa is plenty. Delicious texture Hard to find Dukka I made it myself Plenty of recipes out there A bit of lime squeezed on the quinoa adds to the flavor

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