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Wild Rice Quinoa Salad with asparagus and tossed in a lemon-turmeric vinaigrette - simple, healthy and super refreshing!
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Asparagus, Wild Rice + Quinoa Salad with Lemon-Turmeric Vinaigrette

A simple green salad that's filled with flavor and whole grain goodness
Course Salad
Cuisine American
Keyword asparagus salad, wild rice salad
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 as a side
Calories 207kcal
Author Alyssa Rimmer

Ingredients

Instructions

  • Bring about 3 cups of water to boil, add asparagus and cook for about 2 minutes, until they're starting to get tender. Pour through a strainer and rinse with cold water to stop the cooking process. Set aside while you assemble the salad.
  • Add spinach, wild rice, quinoa and asparagus into a large bowl.
  • Whisk together the dressing ingredients then pour over salad and toss to combine. Serve immediately or store in the fridge for up to one day.

Notes

*if cooking rice from scratch, follow the instructions on the package for cooking wild rice (mine took about 50 minutes).

Nutrition

Calories: 207kcal | Carbohydrates: 21g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Sodium: 110mg | Potassium: 314mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2365IU | Vitamin C: 9.7mg | Calcium: 38mg | Iron: 2.4mg