Spring Quinoa Salad

Spring Quinoa Salad

// I’ve been on this health kick lately where I only try to eat healthy organic NON-PROCESSED foods.  I must say, koodos to all of you who live this type of lifestyle on a daily basis. Being European I was raised to become a foodie and sometimes I’d rather just have 4 cupcakes for dinner instead of a salad. 🙂  A few years back in my college days, I had a classmate who was a total food blogger (unfortunately she stopped blogging a while ago).  Her dishes were great.  She was in one of my groups for the end of the semester project.  One evening we all went over to her place and she, being the lovely hostess she was, made a snack for us. How kind!  She made a quinoa salad with asparagus, chickpeas and topped with bits of goat cheese….yeah you had me at goat cheese.  
She served the platter on a bed of spinach with an option of pita bread or whole grain crackers.  My goodness! Was it ever delicious.  Fast forward to years later and I STILL to this day drool over her recipe and it definitely made it to one of my top favorite meals!! \\

Spring Quinoa Salad with Asparagus, Chickpeas and Goat Cheese


  • 1 Cup Quinoa
  • 1 Bunch Asparagus, blanched and cooled
  • 1 Pint grape or cherry tomatoes, halved
  • 1/2 Cup marinated artichoke hearts, coursely chopped
  • 1 Can chickpeas, rinsed and drained
  • 1/2 Bunch (3-4 stems) green onions, thinly sliced
  • 6 Oz. soft goat cheese, crumbled
  • 1/4 Cup balsamic vinegar2 Tablespoons honey1 Tablespoon dijon mustard 
  • 1 Garlic clove, crushed or minced
  • Pinch each salt & pepper
  • 3/4 Cup olive oil



  1. Prepare quinoa according to package directions. I personally like to use just a little less water than directions usually say, it makes for a slightly drier end result. Once quiona is cooked (about 15 minutes), fluff with a fork and refrigerate to cool while you chop the vegetables and prepare the rest of the salad.
  2. To make dressing, combine first 5 ingredients (excluding oil) and whisk together. Slowly add oil while whisking quickly, the dressing should thicken slightly. 
  3. Once quinoa is cooled, combine with the vegetables in a bowl, crumble in goat cheese, drizzle with dressing, and toss to combine. 


Delicious served on a bed of baby arugula or spinach.


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