Curried Quinoa Salad with Asparagus and Purple Cauliflower

Raw asparagus brings a fresh green snap to this vegan and gluten-free salad

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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.


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Curried Quinoa Salad with Asparagus and Purple Cauliflower



  • 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


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.

Nutrition Information

  • 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