Tomato, Asparagus & Quinoa Salad |

Tomato, Asparagus & Quinoa Salad

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Prep Time: 15 Minutes | Cooking Time: 20 Minutes

Serves 4–6

Like most salads, this tastes best when it's incredibly fresh. Make sure you use the freshest produce possible to make the most of the seasonal flavours.


  • 100g (3½ oz/½ cup) of quinoa, rinsed
  • 1 bunch (about 12 spears) of asparagus, woody ends snapped off
  • Olive oil, for drizzling
  • 2 large black tomatoes, cut into wedges
  • 10 red cherry tomatoes, halved
  • 10 yellow cherry tomatoes, halved
  • 1 avocado, diced
  • Small handful of pickled onions
  • Handful of cos (romaine) lettuce leaves, to serve
  • Small handful of basil leaves, to serve

For The Basil Dressing:

  • 30g (1 oz) of basil leaves
  • Juice of 1 medium-sized lemon
  • 1 tsp of sugar
  • 1 tbsp of dijon mustard
  • 1 tsp of salt
  • 1/2 tsp of black pepper
  • 80ml (2 1/2 fl oz/1/3 cup) of olive oil


  1. For the dressing, place all the ingredients except the olive oil in a blender or jug.
  2. With the motor set to low or whisking by hand, slowly drizzle in the oil until well combined and emulsified. If you prefer a slightly thinner dressing, drizzle in a little hot water after the oil.
  3. Place the rinsed quinoa in a small saucepan with a pinch of salt and 185 ml (6½ fl oz/3/4 cup) cold water. Bring to the boil uncovered then, once boiling, cover and reduce the heat to a low simmer. Cook for 8–10 minutes, until the liquid has been absorbed and the quinoa is cooked through.
  4. Drizzle the asparagus with olive oil and sprinkle with a little salt and pepper.
  5. Heat a chargrill pan over high heat and grill the spears until dark char marks appear all over.
  6. Transfer the asparagus to a bowl and add the tomatoes, avocado and pickled onion. Drizzle over enough basil dressing to lightly coat and toss to combine.
  7. Arrange a few lettuce leaves in a serving bowl and top with the salad to the side. Scatter over a few basil leaves and serve.

Recipe courtesy of Smith & Daughters: A Cookbook (That Happens To Be Vegan) by Shannon Martinez and Mo Wyse (Hardie Grant, £20)