You’ll want to put this raw asparagus salad on EVERYTHING! It features raw asparagus, olives, capers, lemon zest, and more for a bright, salty, briny, and super DELICIOUS topping for these quinoa bowls.
Serve the components family style and let everyone make their own quinoa bowls. (It’s ok if they all look different!) ?
Quinoa Bowls with Raw Asparagus Salad
Description
You’ll want to put this raw asparagus salad on EVERYTHING! It features raw asparagus, olives, capers, lemon zest, and more for a bright, salty, briny, and super DELICIOUS topping for these quinoa bowls.
Ingredients
Units
Scale
- 16 oz. asparagus, woody ends broken off
- 3 green onions
- 1/3 cup chopped Calavastrano olives
- 3 Tbsp. capers
- 2 Tbsp. chopped fresh dill
- 1 lemon, zested
- 2–3 Tbsp. olive oil
- flaky sea salt
- freshly cracked black pepper
- 2 cups quinoa
- 4 cups vegetable broth
- 1 Tbsp. butter
- 2 cloves garlic, sliced
- 16 oz. raw shrimp, no peels and tails
- 4 oz. goat cheese, crumbled
Instructions
- Prepare quinoa according to package instructions. (Make with veggie broth for extra flavor.)
- Thinly slice asparagus into thin coins and transfer to a medium bowl. Add in green onions, olives, fresh dill, capers, and lemon zest. Drizzle with olive oil and stir to combine. Taste asparagus salsa and then season with flaky sea salt and freshly cracked pepper to taste. Set aside.
- Melt butter in a large nonstick skillet and add shrimp to skillet. Cook for about 3 minutes, add sliced garlic to skillet and cook another 2-3 minutes, or until shrimp is cooked through.
- Put all components out and let everyone make their own quinoa bowls.
Notes
- For a vegetarian meal, omit the shrimp.
Faith @ For the Health of It
I’m like that with a lot of grains – one second I can’t get enough and the next I never want to see it again. I’m currently in an off phase with quinoa but once I tap back into the stash I’m definitely trying it with the leeks, asparagus and goat cheese!
Emily
I’m the exact same way! I go through rotations of different grain obsessions too. 🙂
holly
Emily…this quinoa bowl is calling my name! Love me some feta. Love me some leeks. Love me some shrimp. And obviously, love me some quinoa. Noted for future consumption 🙂
Megan (Braise The Roof)
I was just thinking this morning that I’m due for a new grain salad- they’re the best to pack for lunches at the office! Did you see the pre-sliced bag of leeks at TJ’s? I almost picked one up the other day, actually! Must go back…
Emily
No I haven’t seen the sliced leeks! I agree, grain salads are the best for packed lunches!
erin
I know what I’m making for dinner post yoga! 🙂
Sarah K. @ The Pajama Chef
oh yum! i’m with you- some days i’m in love with quinoa, other times i’m not a fan. looks like a great salad!
TastefullyJulie
I do the same thing. I thing it’s mostly because I’m too much of a procrastinator to make the quinoa in advance and have it cool in time to prepare a salad. This looks fantastic!
Jenn (eating bender)
Bobby and I have been quinoa fiends lately, so this recipe looks perfect! And you’ve reminded me that I really need to pick up some goat cheese…yum.
stephanie @cookinfanatic
I love this deliciously simple combo of fresh flavors!! I’m on such an asparagus kick lately for some reason… lovin’ it!!!
Lori
I need to break out the quinoa again. It’s been a while since I’ve had it. This sounds great!