Lemon Asparagus Herbed Quinoa


One of my most favorite summer activities is family boat dinners. We all prep dinner in advance and pack a picnic basket… and of course a wine basket as well! This quinoa salad is served room temperature, which is ideal for a warm evening out on the boat.


  • 1 Cup Quinoa
  • 1 bunch Asparagus, sliced
  • 1 Quart Yellow Tomatoes, halved
  • 2 Lemons,  Zest and Juice
  • Basil, chopped
  • 1/4 Cup Extra Virgin Olive Oil, or Tuscan Herbed Olive Oil
  • Salt & Pepper, to taste

Preheat the oven to 350 degrees. Cut the ends of the asparagus off, and then slice into 1-inch long pieces. Toss lightly in olive oil, and sprinkle with salt and pepper. Bake for 6 minutes – just enough to get them slightly cooked but still have a crisp bite to them.

Cook the quinoa as directed by the box. Chop the basil and zest one of the lemons. In a large bowl, mix in the quinoa, baked asparagus, sliced tomatoes, chopped basil, lemon zest, lemon juice of 2 lemons, olive oil, and season with salt and pepper. Serve room temperature or cold.

IMG_6756 FullSizeRender




One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s