I threw this recipe together based off a pasta salad I liked. I wanted something with quinoa to make it a little healthier. Very delicious!



Original recipe yields 6 servings
The ingredient list now reflects the servings specified


  • Heat 1 teaspoon olive oil in a saucepan over medium heat; cook and stir quinoa until slightly toasted and water has evaporated from quinoa, 2 to 3 minutes. Add chicken broth and bring to a boil for 5 minutes. Cover saucepan, reduce heat to low, and simmer until quinoa is tender and has absorbed the broth, about 15 minutes. Remove saucepan from heat and let sit for 5 minutes; fluff with a fork.

  • Mix quinoa, asparagus, chicken, tomatoes, basil, Parmesan cheese, and garlic together in a bowl. Drizzle 1/4 cup olive oil over salad and season with salt, pepper, and red pepper flakes; stir until evenly coated.

Cook's Note:

Vegetable broth can be substituted for the chicken broth.

Nutrition Facts

313 calories; 16.5 g total fat; 38 mg cholesterol; 473 mg sodium. 22 g carbohydrates; 19.4 g protein; Full Nutrition

Reviews (2)

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5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This was a big hit at our house. Not over spiced, just the right amount of everything. The flavors and textures are perfectly balanced. Leftovers were wonderful for our road trip the next day. My only suggestion would be to blanch the asparagus. Thank you for the recipe. Read More
Rating: 5 stars
I blanched the asparagus first and it really made it tasty. Read More