With over 20g of protein and 18g of fibre per portion, this Asparagus Salad with Lemon Tahini Quinoa is a great recipe for the spring and summer.
The combination of protein-rich quinoa and butter beans with griddled asparagus and courgettes is a really satisfying lunch option. Coupled with a gorgeous lemon tahini dressing, it’s full of flavour too.
Why You’ll Love This Asparagus Salad with Lemon Tahini Quinoa
- Simple to make – Just cook the quinoa, griddle the veggies, mix the dressing, and toss everything together.
- Nutrient-packed – Loaded with plant-based protein, healthy fats and fibre.
- Perfect for meal prep – Keep in the fridge for up to 4 days
- Customisable – Swap or add ingredients to suit your taste and dietary needs.
- An amazing dressing – that you’ll want to make again and again.
It’s the seventeenth recipe in my series of Fifty Fantastic Salads. If you want to see some of the other recipes, you can find them linked at the bottom of the page.
How to make an Asparagus Salad with Lemon Tahini Quinoa
Firstly, cook with quinoa. This only take about 14-15 minutes, and whilst it is cooking you can get everything else ready.
Next, griddle the courgettes and asparagus for about 5 minutes until they are cooked and slightly browned. Chop the parsley and drain the butter beans.
Finally, make the dressing. Simply add the tahini, lemon, garlic and water to a jar and mix well to combine. Add some seasoning to taste.
Once everything is ready, add it to a large serving bowl, pour over the dressing and toss together to combine. Serve and enjoy!
What ingredients do you need for an Asparagus Salad with Lemon Tahini Quinoa
- Quinoa
- Asparagus
- Courgettes
- Butter beans
- Parsley
- Tahini
- Lemon
- Garlic
- Sea salt & black pepper
Here are some of the nutritional benefits of the main ingredients:
Quinoa
Quinoa is a complete protein, meaning it contains all nine essential amino acids. It’s also high in fibre, which helps with digestion and maintaining stable blood sugar levels. Quinoa is naturally gluten-free and packed with iron, magnesium and B vitamins, making it an excellent choice a nutritious salad.
Asparagus
Asparagus has a short season but is a great choice right now. It’s nutrient-dense vegetable rich in vitamin K, potassium and folate. It’s low in calories but high in fibre too.
Courgettes
Also known as zucchini, courgettes have a mild flavour and softer texture to the asparagus. They are low in calories but high in nutrients, particularly vitamins A and C. They’re also a good source of potassium. Griddling them brings out their natural sweetness while still retaining their nutritional value.
Butter beans
Butter beans, also known as lima beans, are a good source of plant-based protein, complex carbohydrates and dietary fibre. They are rich in iron, magnesium, potassium and folate
Tahini
Tahini is a paste made from ground sesame seeds. It’s rich in protein and essential minerals like iron and magnesium. Sesame seeds are particularly high in calcium too. For the best results, use a tahini made with 100% sesame seeds, with no added oils or sugars.
Storage and Shelf Life
This Asparagus Salad with Lemon Tahini Quinoa is great for meal prep and can be stored in the fridge for up to 4 days.
- For best freshness, store it in an airtight container.
- Avoid freezing, as the texture of the vegetables and quinoa may change.
Recipe Tips
Adjust the dressing: If you prefer a thinner dressing, add more water or an extra splash of lemon juice.
Add extra protein: If you want even more protein, serve as a side, with your protein of choice.
Add in extra toppings: Sunflower seeds, pumpkin seeds or toasted almonds work well as an extra crunchy topping.
Swap the veggies: If preferred, you can swap out any of the veggies for your favourites.
Swap the herbs: Use coriander (cilantro) or basil if you don’t have (or like) parsley.
Here are some other fantastic salad recipes:
Asparagus Salad with Lemon Tahini Quinoa
Ingredients
Salad ingredients:
- ¾ cup quinoa (135g)
- 1 tsp of vegetable stock powder
- Large bunch of asparagus
- 2 courgettes (zucchini)
- 1 tbsp olive oil
- 2 x 400g tins Butter beans (2x14oz)
Lemon tahini dressing:
- ⅓ cup tahini (80ml)
- Juice and zest of 2 lemons
- 1 tsp garlic powder or a minced garlic clove
- 4 tbsp water
- Salt and pepper
- 2 tsp maple syrup optional
Instructions
- Add the quinoa to a pan with the vegetable stock, seasoning and 1.5 cups (375ml) of water. Put the lid out and bring to the boil. Once boiling, reduce the heat and simmer for about 14-15 minutes, until the water is absorbed, and the quinoa is fluffy. Let it cool slightly.
- Whilst the quinoa is cooking, heat up a griddle pan and add the olive oil. Slice the courgettes and asparagus into bite-sized chunks and griddle for about 3-5 minutes until slightly charred.
- Drain the butter beans and give them a quick rinse. Chop the parsley. Add them both to a serving bowl.
- Add the dressing ingredients to a small bowl or jar. Mix well until smooth. Adjust the water, if needed, until you get a creamy, pourable consistency.
- Add the cooked quinoa, butter beans, parsley, salt & pepper and most of the vegetables to a large serving bowl. Drizzle the dressing over the top and toss everything together. Top with the remaining griddled veggies and some optional extra lemon zest.
Notes
- This will store in the fridge for about 4 days.
- I don’t recommend freezing.
- The nutritional information is based on the recipe serving 4, but depending on portion sizes this could stretch to 6.
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