Quinoa with Asparagus and Meyer Lemon

Quinoa with Asparagus and Meyer Lemon

This is the ultimate springtime side dish! I love the bright, floral flavor the Meyer lemon adds to this grain salad and how it plays against the roasted asparagus.

Quinoa with Asparagus and Meyer Lemon



 1 bunch asparagus, trimmed and cut into 2-inch pieces

1-2 Tbs. extra virgin olive oil, divided
1/2 cup uncooked quinoa, rinsed well
1 small shallot, minced
juice + zest from 1 Meyer lemon
1/4 cup raw almonds, toasted and chopped
small handful parsley, roughly chopped
fine sea salt and freshly ground black pepper, to taste


  • Preheat oven to 400 degrees. Line a sheet pan with parchment paper - add asparagus and toss with a generous drizzle of olive oil and a pinch each sea salt and black pepper. Roast for 10-12 minutes until just tender and still bright green. 

  • Meanwhile, heat a small sauce pan to medium, add a drizzle of olive oil and shallot. Cook for 2-3 minutes until translucent. Add quinoa, 1 cup filtered water, and a good pinch of sea salt. Bring to a boil, cover, then reduce to simmer and cook for 15 minutes. Turn off heat and let stand another 5-10 minutes then fluff with a fork. 

  • In the bottom of a mixing bowl, whisk together the Meyer lemon juice, zest, one tablespoon olive oil, and a pinch each salt + black pepper. Add cooked quinoa, roasted asparagus, chopped almonds, and parsley. Toss until combined, then taste and adjust seasoning. 

  • Serve quinoa slightly warm or room temperature.

  • The flavors meld together as the dish continues to sit and it's delicious for lunches throughout the week. I like to serve it on top of arugula or with a side of wild salmon. 

  • NOTE: If you don't have Meyer lemons, regular lemon will work too. I might add a small drizzle of honey to add that sweet floral note that would otherwise be missing. 


Recipe developed for SWW® by Erin Parekh