Spring Asparagus, Pea and Zucchini Quinoa Salad

This salad is the taste of spring! It’s packed full of in-season produce like asparagus, baby peas, zucchini, mint and dill - brought together with a lemony vinaigrette.

Meal Prep


  • Cook the quinoa.
  • Cook the asparagus.
  • Make the dressing.
  • Assemble the salad.
  • Cook the halloumi.
  • Serve the salad topped with halloumi and an optional drizzle of tahini.


  • Red quinoa has a stronger, nuttier flavour, as well as being a little chewier in texture in comparison to white quinoa. We used red quinoa as we love the contrast in colours, however, if you’re not an avid quinoa lover we recommend using white quinoa.

  • Use a potato peeler or a mandoline to shave the zucchini.

Meal prep guide - if you followed the meal prep guide you would have cooked the quinoa, toasted the pine nuts and made the dressing.

This recipe serves four if you’re cooking for two simply halve the recipe. To prevent food waste we recommended using 1 small zucchini.



  • 1 cup red or white quinoa
  • 2 bunches asparagus (ends removed and cut into thirds)
  • 1 cup frozen baby peas (defrosted)
  • 1 zucchini (shaved)
  • 1/2 cup mint (roughly chopped)
  • 1/2 cup dill (roughly chopped)
  • ⅓ cup pinenuts (toasted)
  • Butter and/or olive oil
  • Salt and pepper


  • 2 lemons
  • 5 Tbsp olive oil
  • 1 tsp dijon mustard
  • 1 tsp honey
  • 1 shallot (finely diced)
  • 1 garlic clove (crushed)
  • Salt and pepper


  • 190g halloumi (cut into slices)
  • 1 tsp honey
  • 1 Tbsp pine nuts
  • ½ lemon (zest)
  • Butter
  • Salt and pepper


  • Tahini
  1. Start by cooking the quinoa as per the packet instructions.
  1. Add a knob of butter or drizzle of olive oil to a large fry pan over medium-high heat. Add the prepared asparagus and a pinch of salt and pepper, and cook for 3-4 minutes or until asparagus is crisp-tender and slightly charred; set aside.
  1. To make the dressing, add all the ingredients into a small bowl or jar and mix well to combine. *zest half a lemon before juicing and set aside for the halloumi.

  2. In large bowl, add the quinoa, asparagus, defrosted peas, shaved zucchini, mint, dill and pine nuts; pour over the dressing and toss well. Set aside while you prepare the halloumi.
  1. Heat a little butter and olive oil in a large pan over medium heat. Add the halloumi and cook for a couple of minutes on either side until golden brown. Reduce the heat to low and add the honey and pine nuts. Cook for 30-60 seconds, gently stirring to make sure each slice gets coated in the melted honey, then remove from the heat and sprinkle over the lemon zest.
  1. Serve the salad topped with halloumi and an optional drizzle of tahini.


  • Add rocket or spinach.

  • Add some finely shaved radish.

  • Add some pan-fried green beans and/or broccoli -  or swap them in for the asparagus.


This salad goes well with almost any choice of protein.

  • Swap halloumi for pan-fried white fish or salmon or grilled meat of choice.


  • Add feta or goat cheese to the salad.

  • Swap dill for parsley or coriander.