With warmer weather, a quinoa salad is a delicious salad to put on the table. Your salad gets a warm bite because of the quinoa and other ingredients it contains. In this case it is time for a delicious quinoa salad with asparagus and celery, a topper that is high on my list of tasty summer salads.
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I got the idea for this salad because of one of the leaves of the Plus that contained a couscous salad. Nice I thought, but actually I eat quinoa just as much myself, so the choice was quickly made. I transformed the salad into a quinoa salad with asparagus (which are also not in the original recipe).
I'm going for a salad for 4 people. The children also ate some of it with us, but there was a little left over… that's great for lunch the next day!
Making the quinoa salad is a breeze in itself. I always find only the celery a bit long work because I want to get all the wires out before using them. Yet there are plenty of people who use the celery this way, without removing the wires. That is also possible 😉 .
You start by cooking the quinoa. Grab a generous amount of water. Boil the quinoa for about 10 minutes and then drain with a sieve. The quinoa is then ready for the quinoa salad.
You can also cook asparagus while you are cooking. I already cut them into pieces beforehand. With about 12 minutes of cooking, the asparagus is also nicely cooked.
In the meantime, cut the celery into small circles and the red onion into rings. Simply chop the parsley finely.
To complete the quinoa salad, fry the red onion in the olive oil for about 5 minutes, then add the celery for 3 minutes.
Put the quinoa in a bowl, add the curry powder and the djintan. Then carefully fold in the asparagus and the red onion rings with the celery. Season a little more with some salt.
Garnish the salad with the parsley and goat cheese pieces and enjoy this delicious summer quinoa salad. This salad has a nice subtle taste.
I once made a bell pepper stuffed with quinoa for dinner, which was delicious too!
