Asparagus and Potato Quinoa Salad with Orange Parsley Dressing


1 lb red fingerling potatoes
1/4 cup slivered almonds
1 cup uncooked quiona
1 bunch asparagus, tough ends removed
1 tbs honey
3 tbs fresh orange juice
kosher salt and black pepper to taste
2 tbs extra virgin olive oil
1/4 cup fresh parsley, chopped, plus more for garnish
4 fresh chives, chopped
1 tsp fresh orange zest, for garnish


  • Preheat the oven to 375 degrees.
  • Place almonds on a baking sheet and toast for 8-10 minutes or until fragrant and golden brown. Set aside and cool.
  • In a large pot, bring 2 cups of water to a boil, add the quiona and reduce heat to medium. Cook for about 15 minutes or until soft.
  • Meanwhile bring a pot of salted water to a boil and add the asparagus. Let cook for 1 minute, then remove from water and add the asparagus to an ice bath to cool.
  • Remove from heat drain if necessary, then fluff with a fork. Set aside  to cook.
  • Cut asparagus into 1/2 inch pieces, and add to a large bowl with the quinoa and set aside.
  • In a small bowl, whisk honey, orange juice, salt, pepper and oil.
  • Pour the dressing over the quinoa and asparagus mixture and gently toss to combine.
  • Garnish with parsley, chives and orange zest.
Recipe and photo courtesy of the Idaho Potato Council




15 min


30 min


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