Quinoa Salad with Grilled Onions, Asparagus and Orange Segments -

Quinoa is a super grain because it is one of the few foods that provides vegetarians with a complete protein. This salad is particularly nice because of the colour and texture contrasts. I find grilling the onions adds an extra element of flavour and the orange segments are really nice as they burst in your mouth!

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  • Rating:   5
  • Prep.:  20 min
  • Serves: 4
  • Cook Time:  20min


  • 1 Tsp. Vegetable oil
  • 1 Cup Quinoa
  • 2 Cups Vegetable Stock or Water
  • 1 Red Onion
  • 10 Spears Asparagus
  • 1 Tbsp. Olive oil
  • 1 Tsp. Balsamic Vinegar
  • 1 Navel Orange
  • Salt and Pepper, to taste


  1. Place the quinoa in a fine sieve, and rinse thoroughly. Set aside.
  2. In a medium saucepan over medium high heat, add the vegetable oil with the quinoa and stir well. Slowly add the vegetable stock and bring to a boil. Cover and reduce heat to simmer and cook for 20 minutes. Pour the cooked quinoa into a large bowl and fluff with a fork.
  3. Meanwhile peel the onion and cut it into thick slices. Trim off the woody ends of the asparagus. Place both the sliced onions and asparagus on a platter and drizzle with olive oil, balsamic vinegar and salt and pepper.
  4. Using an indoor grill (or barbecue in the summer) on very high heat grill the onions and asparagus for about 1 minute, flip and cook for 1 minute more. Remove from grill and place on a chopping board. Roughly chop the onions and asparagus. Add it to the cooked quinoa.
  5. Segment the orange and add it to the salad.
  6. Add salt and pepper and toss well.


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