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Shaved Asparagus, Arugula Quinoa Salad with Lemon Poppy seed Dressing on a plate with a fork in it.

Shaved Asparagus, Arugula Quinoa Salad with Lemon-Dijon Poppy Seed Dressing

Texture, flavor and oh so nourishing. Make ahead for weekday lunches, picnic or potlucks. Vegan + Gluten Free
Prep Time 10 minutes
Total Time 10 minutes
Servings 5 Servings
Calories 341kcal
Author Traci York | Vanilla And Bean


For the Salad:

  • 2 C Cooked Quinoa I use Bob's Red Mill (see note), 380g
  • 1 C Shaved Asparagus with tips trimmed, 226g
  • 1 C Chopped Arugula, 28g
  • 6 Slices Watermelon or Breakfast Radish sliced thin and cut into wedges, 95g
  • 1/4 C Hulled Sunflower Seeds, 50g

For the Dressing: (makes 1/2 C or 82g)

  • 1/4 C High Quality Olive Oil, 46g
  • 2 Tbs Lemon Juice fresh squeezed
  • 2 tsp Dijon Mustard
  • 2 tsp Poppy Seeds
  • 1/8 tsp Salt


  • In a large mixing bowl, toss quinoa, shaved asparagus + tips, arugula, sunflower seeds and watermelon radish together.
  • In a small jar, mix the olive oil, lemon juice, mustard, poppy seeds and salt. Shake well.
  • Toss salad and dressing, adding a few Tbs of dressing at a time until desired taste is reached. Add a few grinds of fresh pepper and adjust to taste.


To Cook Quinoa: Rinse quinoa under running water. Add 2/3 C (122g) quinoa and 1 1/3 C (336g) water to a small sauce pot. Bring to a boil, reduce heat to low. Cook for 10 minutes. Remove from heat and let set, covered, for 5-7 minutes.


Calories: 341kcal | Carbohydrates: 45g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Sodium: 92mg | Potassium: 632mg | Fiber: 5g | Sugar: 23g | Vitamin A: 2250IU | Vitamin C: 32mg | Calcium: 71mg | Iron: 3mg