How to make spring quinoa with asparagus

Quinoa with lemon and asparagus served in a deep white dish

A refreshing vegan-friendly dish made with quinoa and seasonal Springtime vegetables such as asparagus.


2-3 people


  • 200g quinoa, thoroughly rinsed in cold water then drained
  • 8 asparagus spears, trimmed
  • 8 tenderstem broccoli spears, trimmed
  • 2-3 vine-ripened tomatoes, diced
  • Zest from one lemon
  • Juice from one lemon
  • 600ml organic vegetable stock
  • Freshly ground rock salt or sea salt flakes
  • Freshly ground black pepper


  1. Bring 600ml of vegetable stock to the boil in a large saucepan on a high heat before adding the quinoa. Stir the quinoa, cover with the saucepan lid, reduce the heat to low and simmer for 15 minutes.
  2. Add the broccoli to the saucepan and simmer for a further 5 minutes.
  3. Remove from the heat, drain off any excess stock and leave to stand for 10 minutes.
  4. Meanwhile, on a hot griddle pan over a high heat, add the asparagus and grill for 2-3 minutes on each side until nicely charred.
  5. Separate the grains of the quinoa with a fork and add the diced tomatoes and lemon juice. Season with freshly ground salt and pepper.
  6. To serve, transfer the quinoa mixture to a deep serving dish then lay the asparagus on top with a generous sprinkle of lemon zest.