Curried Quinoa Salad with Asparagus and Purple Cauliflower

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Pencil-thin asparagus spears are added raw to this salad, which gets its crunch from cauliflower and its sweetness from dried apricots. 

  • 4Servings


  • 1 cup quinoa, rinsed and drained
  • 3 Tbs. lemon juice
  • 1 Tbs. grated lemon zest
  • 5 Tbs. olive oil
  • 2 Tbs. white balsamic vinegar
  • 2 Tbs. agave nectar
  • 1 Tbs. curry powder
  • 1 1⁄2 tsp. whole coriander, coarsely cracked in mortar with pestle
  • 1⁄2 cup chopped cilantro
  • 2 green onions, chopped (¼ cup)
  • 12 oz. pencil-thin asparagus, cut into 1/2-inch pieces
  • 1/4 small head purple or white cauliflower, cut into 1/2-inch pieces (1 cup)
  • 1⁄2 cup coarsely chopped dried apricots


Place quinoa in large saucepan with enough cold water to cover by 2 inches. Bring to boil over high heat. Boil 8 minutes, or until almost tender, stirring occasionally. Drain, and spread on rimmed baking sheet to cool. 

Stir together lemon juice and lemon zest in large bowl. Whisk in oil, vinegar, agave nectar, curry powder, and coriander. Stir in cilantro, green onions, and quinoa. Gently fold in asparagus, cauliflower, and apricots. Season with salt and pepper, if desired.

Nutrition Information

  • Serving Size: 1/4 cup
  • Calories: 216
  • Carbohydrate Content: 36 g
  • Fat Content: 14 g
  • Fiber Content: 5 g
  • Protein Content: 6 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 18 mg
  • Sugar Content: 11 g