QUINOA SALAD WITH ASPARAGUS, STRAWBERRY AND GINGER DRESSING
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⏱ Prep time: 35 minutes
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| 🍽 Servings: 2 |
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📈 Difficulty: Easy
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| 💛 Classic |
SALAD INGREDIENTS
- 150 g quinoa
- 300 g fresh green asparagus
- 1 tsp olive oil for frying
- 50 g fresh spinach
- 150 g fresh strawberries
- 30 g walnuts
- 50 g feta (or a vegan alternative)
DRESSING
- 1 clove garlic, pressed
- 30 ml Ginger Shot Classic
- Juice of 1/2 lemon
- 1 tbsp mustard, medium-hot
- 1/2 tbsp honey or agave syrup
- 1 tbsp white balsamic vinegar
- 1 tbsp olive oil
- Salt, colorful pepper, ground chili
PREPARATION
For the fresh quinoa salad with green asparagus, strawberries and feta, first bring the quinoa to a boil in twice the amount of water. Then let it simmer covered over low heat for about 15–20 minutes until the liquid has been completely absorbed. Stir occasionally, then fluff with a fork and let cool.
Meanwhile, wash the green asparagus, remove the woody ends and cut into bite-sized pieces. Heat olive oil in a pan and briefly fry the asparagus until it is al dente and lightly browned.

Wash, hull and quarter the strawberries. Coarsely chop the walnuts and thoroughly wash and drain the spinach.
For the aromatic ginger dressing, mix garlic, ginger shot, freshly squeezed lemon juice, mustard, honey or agave syrup, white balsamic vinegar and olive oil. Season with salt, colorful pepper and a little chili.

Now combine quinoa, asparagus, strawberries, spinach and walnuts in a large bowl and mix with the dressing. Sprinkle the salad with feta before serving.
Perfect as a light summer salad, meal prep, or healthy side dish – fruity, savory, and full of flavor.
👉🏼 Little tip: If you let the quinoa cool down a bit or prepare it in advance, you can also use the salad perfectly for meal prep – it tastes even better after it has had a chance to steep for a short while! 😍
