Quinoa Salad with Asparagus and Fresh Basil

Serves: 4 | Prep Time: 5 minutes | Cook Time: 20 minutes
Quinoa Salad with Asparagus and Fresh Basil


  • 2 cup water
  • 1 Tbsp Eden Shoyu Soy Sauce
  • 1 1/2 cups Eden Quinoa, washed and drained
  • 2 Tbsp Eden Extra Virgin Olive Oil
  • 1 pound asparagus, steamed until tender and crisp, cut into 1/2 inch pieces
  • 3 Tbsp lemon juice, freshly squeezed
  • 1/2 cup roasted red peppers, diced
  • 1/2 cup fresh basil, chopped
  • 1/4 cup fresh chives, minced
    or sliced green onions
  • 1 small head of radicchio
    or leaf lettuce
  • 1 pint organic cherry tomatoes


Bring water to a boil in a quart sauce pan. Add shoyu and quinoa. Cover and return to a boil. Reduce the heat and simmer for about 15 minutes, until the quinoa is tender but still crunchy. Place quinoa in a mixing bowl and toss with the olive oil. When the quinoa has cooled to room temperature, mix in the asparagus, lemon juice, red peppers, basil and chives. Add more tamari to taste, if desired. Serve on a bed of radicchio leaves surrounded by cherry tomatoes.

Nutritional Information

Per serving - 358 calories, 11 g fat (27% calories from fat), 10 g protein, 56 g carbohydrate, 9 g fiber, 0 mg cholesterol, 236 mg sodium

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