Get access to everything we publish when you sign up for Outside+ Join today!.
For this spring salad, you’re going chop up the asparagus and eat it raw – which means you will want to find super-thin, fresh stalks. No thick, stringy guys here, please. You don’t have to use purple cauliflower if your shop only has white, but the finished salad won’t be quite as fun colorful.
More Related Recipes to Try Next:
Vegan Farro Bowl with Morels, Asparagus, and Tarragon Gremolata
Spiced Cauliflower and Quinoa Salad with Grilled Halloumi Cheese
Asparagus Patties with Lemon Parmesan Corn
Curried Quinoa Salad with Asparagus and Purple Cauliflower
1. 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.
2. 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.
- Serving Size 1/4 cup
- Calories 216
- Carbohydrate Content 36 g
- Cholesterol Content 0 mg
- 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