A versatile accompaniment for chicken, lamb, pork or beef: Warm Quinoa with Asparagus and Roasted Peppers. Half salad and half side, this dish combines roasted vegetables with protein-rich quinoa and pantry staples like jarred roasted peppers, olives, sun-dried tomatoes and feta. It finishes with toasted pine nuts and a bright lemon-Dijon dressing. If some ingredients aren’t your favorites, see the substitutions section below. Ready in under 30 minutes, it works equally well as a side or a light main when topped with your preferred protein.
This recipe is highly adaptable. I served it alongside roasted lamb, but you can make it a main by adding cooked chicken, shrimp, or pan-seared tofu and a handful of wilted spinach or kale. Don’t like asparagus? Swap in blanched green beans. Prefer Parmesan to feta? That works too. Use the dressing provided or your favorite vinaigrette — this recipe is a blank canvas ready for your adjustments.
For convenience I used jarred Florina roasted peppers, but any jarred roasted bell peppers (or homemade roasted peppers) will work. Choose what’s available to you and adjust quantities to suit your taste.
Let’s make Warm Quinoa with Roasted Asparagus and Peppers
Begin by cooking the quinoa according to the package directions. Most quinoa cooks in about 15 minutes; let it cool slightly before combining with the other ingredients. A tight-fitting lid helps prevent excessive evaporation and gives a better, fluffier texture to the quinoa.
How to Roast Asparagus
Roasting asparagus at 400°F (about 200°C) develops a richer, slightly sweet flavor compared with blanching. I prefer roasted or grilled vegetables for the fuller taste they bring to salads and sides. Toss the asparagus with olive oil, salt and pepper, arrange on a rimmed baking sheet, and roast until tender.
When the quinoa and asparagus are ready, chop the asparagus into large pieces and place in a mixing bowl. Add 1–2 cups of cooked quinoa, roasted peppers, sun-dried tomatoes (in oil or rehydrated), Kalamata or your preferred olives, thinly sliced red onion, and crumbled feta. Top with toasted pine nuts and add 1–2 tablespoons of dressing to start, then toss gently. Adjust seasoning and dressing to taste. If you don’t have the lemon-Dijon dressing on hand, a drizzle of extra virgin olive oil and a splash of balsamic vinegar with salt and pepper will also be delicious.
Substitutions for ingredients
Not keen on a particular ingredient? Here are simple swaps to make the dish your own:
- Swap blanched green beans for asparagus.
- Use fresh roasted or raw bell peppers instead of jarred roasted peppers.
- Omit sun-dried tomatoes or substitute fresh cherry tomatoes.
- Use green or black olives if you don’t have Kalamata.
- Replace feta with shaved Parmesan, or use sautéed tofu for a dairy-free option.
- Add chickpeas for extra protein and texture.
- Toss in fresh spinach or kale for additional greens.
- Replace pine nuts with walnuts, almonds, or pecans if preferred.
- Don’t have the lemon-Dijon dressing? Use extra virgin olive oil with balsamic vinegar, salt and pepper.
- If desired, pair with grilled or balsamic-roasted vegetables for extra flavor.
This salad pairs beautifully with roasted lamb, grilled chicken, or simply served as a satisfying vegetarian main. Serve warm or at room temperature for best texture and flavor.
If you try this recipe, please leave a comment and let others know how it turned out. Your feedback helps fellow home cooks and is greatly appreciated.
All content and photographs ©Claudia’s Table and claudiastable.com
Warm Quinoa with Roasted Asparagus and Peppers
Equipment
- Medium bowl
- Rimmed sheet pan
- Small pan (for toasting nuts)
Ingredients
- 2 cups cooked quinoa
- 1 bunch asparagus
- 1/2 cup roasted peppers (jarred or homemade)
- 1 tbsp sun-dried tomatoes (in oil), chopped
- 1/4 cup red onion, thinly sliced
- 1 tbsp Kalamata olives, chopped (or preferred olives)
- 1 tbsp pine nuts, toasted
- 2 tbsp feta cheese, crumbled
- Easy Lemon Dijon Dressing or extra virgin olive oil and balsamic vinegar, to taste
- Salt and pepper to taste
Instructions
Roasting asparagus
- Preheat the oven to 400°F (200°C).
- Place asparagus on a rimmed baking sheet in a single layer.
- Drizzle with olive oil and season with salt and pepper.
- Roast for 18–22 minutes, until tender. Remove and allow to cool, then chop into large pieces.
Toast pine nuts
- Place raw pine nuts in a small nonstick pan over medium heat. Keep them moving to prevent burning and toast 2–3 minutes until fragrant. Remove from heat to cool.
Assembling the dish
- In a medium bowl, combine chopped, cooled asparagus and cooked quinoa.
- Add roasted peppers, sun-dried tomatoes, sliced red onion, olives, toasted pine nuts and crumbled feta.
- Toss with lemon-Dijon dressing, or drizzle with extra virgin olive oil and a splash of balsamic vinegar.
- Season with salt and pepper to taste. Serve warm or at room temperature.
Notes
Nutritional values are approximate and provided as a guide. Adjust ingredients and portions to meet dietary needs or preferences.
Nutrition
All content and photographs ©Claudia’s Table and claudiastable.com
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