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Quinoa, Watercress, Walnut and Blue Cheese Salad with Roasted Asparagus

Quinoa Salad

Quinoa has been one of our staples for many years now, but we rarely have it in salad form. With the weather warming up (well we have had the odd day), thoughts turn to summer salads. What could be nicer than sitting outside on a summer’s day and eating a delicious salad for lunch or supper?

I’m sure I’m not the only one that wants to Get Summer Started, so I teamed up with Sainsbury’s to create a light yet filling salad which would be suitable for all types of summer eating. As well as making an excellent lunch or supper, this salad lends itself equally well as a starter to an elegant dinner party, a picnic or a packed lunch. Working from home, I don’t always manage to take a proper lunch break, but sometimes when the weather is nice, I make an effort to get out of the house and take my lunch to Westbourne Gardens, a little known walled garden in Liskeard. There I can switch off from work for a while and savour the peaceful atmosphere and enjoy my lunch. 

We are very lucky here in Liskeard to live in the vicinity of three excellent cheese makers. One of these is the award winning Cornish Blue, which is, incidentally, one of my all time favourites. This and quinoa were my starting points. A blue cheese needs something robust to stand up to it, so walnuts and watercress were next on my list. Asparagus was an after thought and isn’t integral to the salad, but it does give seasonal interest as well as a bit of additional style. Asparagus is in full season now and I was somewhat excited to buy my first bunch of Cornish asparagus the other day. 

Quinoa Salad Collage

I made the salad one sunny day and after taking the photographs, I dutifully tripped down to Westbourne Gardens where I sat in the dappled sunshine with a satisfied sigh and savoured my quinoa, watercress, walnut and Cornish Blue salad with roasted asparagus. What a treat. The mix of textures and flavours made it both flavoursome and interesting; crunchy toasted walnuts, robust cheese and peppery watercress combined well with the fluffy quinoa. The walnut and lemon dressing was light but flavoursome and had been thoroughly absorbed by the quinoa. I made enough for us to have it for supper that evening. CT tucked in with gusto and in between mouthfuls expressed his delight at not having his meal interrupted by an impromptu photo shoot.

Quinoa, Watercress, Walnut and Blue Cheese Salad with Roasted Asparagus
Serves 4
A light but satisfying quinoa salad with a good mix of textures and flavours. Perfect for picnics or lunch boxes, it makes an excellent summer lunch or supper.
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 125g quinoa
  2. 6-8 asparagus spears
  3. sea salt flakes (I used Cornish sea salt)
  4. a drizzle of lemon oil (or rapeseed oil)
  5. 1 shallot - finely chopped
  6. 1 organic lemon
  7. 3 tbsp walnut oil
  8. 75g organic watercress - finely chopped
  9. 40g walnuts - toasted and roughly chopped
  10. 75g blue cheese (I used Cornish Blue) - roughly chopped
Instructions
  1. Snap the bottoms of the asparagus spears and simmer them in some water seasoned with a pinch of sea salt for about ten minutes or so to create an asparagus stock.
  2. Cover the quinoa with water and boil for about 2 minutes. Drain and return to the pan with about twice the amount of asparagus stock to quinoa. Cover and simmer for 10 minutes, then turn off the heat leaving the pan lid on to continue the cooking process.
  3. Finely grate the zest from the lemon and add it to a small bowl with the shallot. Squeeze on the lemon juice and add a pinch of sea salt. Leave to marinade.
  4. Drizzle the asparagus with a little lemon oil, sprinkle on a pinch of sea salt flakes and roast at 200C for ten minutes or until just tender.
  5. Put the cooked quinoa in a large bowl and using a fork to keep it fluffy, mix in the shallot and lemon juice along with the walnut oil.
  6. Make sure the quinoa is no longer hot, then gently mix in the watercress followed by the walnuts and blue cheese.
  7. Divide the mixture up into bowls or lunch boxes and top with a couple of roasted asparagus spears.
Notes
  1. Makes enough for 4 people for a light lunch, or 2-3 people for dinner.
  2. The asparagus is optional and if not wanted, water can be used instead of asparagus stock.
Tin and Thyme http://tinandthyme.uk/
Other Quinoa Salad recipes you might like:

Disclosure: I was sent a Sainsburyโ€™s shopping voucher in order to buy the ingredients for developing this recipe.

Comments

  1. Leave a Reply

    Janice
    4th June 2015

    That looks so fresh and delicious and I love your cloth! Is it a tablecloth or a scarf? I couldn’t quite make it out

    • Leave a Reply

      Choclette
      4th June 2015

      Thanks Janice, it was indeed fresh and delicious. The cloth is in fact a tea towel, but a rather nice one of course ๐Ÿ™‚

  2. Leave a Reply

    Lucy @ BakingQueen74
    4th June 2015

    That looks such a delicious salad, it really makes your mouth water. I’m a big fan of blue cheese and I can imagine it with the watercress. Going on my list for the summer!

    • Leave a Reply

      Choclette
      5th June 2015

      Thanks Lucy. If you like blue cheese, I can highly recommend you trying Cornish Blue.

  3. Leave a Reply

    Johanna @ Green Gourmet Giraffe
    5th June 2015

    What a gorgeous spring salad – it looks so healthy and so satisfying – sounds lovely for a relaxing lunch at home – wish I was sitting down to a lunch like that one but it wont be quite as fresh!

    • Leave a Reply

      Choclette
      5th June 2015

      Thanks Johanna. The beauty of this salad is that it will easily last a couple of days in the fridge, so you can have it for lunch several days running.

  4. Leave a Reply

    Dom
    5th June 2015

    This looks so luscious and so wonderfully fresh and healthy. I eat a lot of pre made quinoa salads for lunch during the week but have never made my own which clearly I need to remedy. X

    • Leave a Reply

      Choclette
      5th June 2015

      Dom you clearly do. Once made up, it will last in the fridge for an additional day or two.

  5. Leave a Reply

    Clare Mansell
    5th June 2015

    Just the kind of inspiration I need for lunch now that the weather has finally warmed up! Rather frustrating that I’m having to stay off blue cheese (which I LOVE) while I am pregnant though, but there are lots of lovely alternatives out there.

    • Leave a Reply

      Choclette
      5th June 2015

      Ah thank you Clare and good point about the blue cheese. But as you say, there are so many gorgeous cheeses easily available now, it shouldn’t be too much of a hardship.

    • Leave a Reply

      Choclette
      5th June 2015

      Thanks Angie, it is a very moreish salad, so you need to be strict – or just make twice as much!

    • Leave a Reply

      Choclette
      5th June 2015

      Have you got a very gorgeous day up there Bintu? it’s Cornish muzzle down here. But do try Cornish Blue, it’s a fabulous cheese.

  6. Leave a Reply

    Heidi Roberts
    5th June 2015

    So glad the weather promises to be proper Summer days so we can try all these delicious salads!

  7. Leave a Reply

    Kate - gluten free alchemist
    7th June 2015

    Quinoa works beautifully in salad and for us GF people, it is a wonderful alternative to cous cous. Roasted asparagus is always a treat and with walnuts is a favourite combo of mine too! What a delicious salad and we finally have some sun to go with it!

    • Leave a Reply

      Choclette
      8th June 2015

      Hooray for the sunshine! Quinoa is a wonder Kate and I can see how well it would work as a GF alternative. We’ve been eating it for years, but weirdly now it’s become popular the price has risen hugely, so we don’t eat as much of it as we used to.

  8. Leave a Reply

    ManjiriK
    8th June 2015

    a fresh and summery salad sounds delightful and lucky you are to have 3 cheesemakers in your viccinity! I love the tea towel too!

    • Leave a Reply

      Choclette
      8th June 2015

      Thank you Manjiri, all of the cheeses are delicious and all quite different too. I’m on a fast day and just the thought of cheese has me wishing it’s tomorrow. The tea towel was from a friend who knows what I like ๐Ÿ™‚

  9. Leave a Reply

    Ceri
    15th June 2015

    Ooh yes. Love blue cheese, asparagus and quinoa!!

  10. Leave a Reply

    Nayna Kanabar
    19th June 2015

    This salad looks and sounds wonderful. I love the fresh colours so pleasing to the eye.

    • Leave a Reply

      Choclette
      17th July 2015

      Thanks Fiona. If you haven’t tried Cornish Blue, it’s worth giving it a go.

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