Asparagus and Potato Quinoa Salad with Orange Parsley Dressing


  • 1 lb Idaho® Red French Fingerling Potatoes
  • ¼ cup slivered almonds
  • 1 cup uncooked quinoa
  • 1 bunch fresh asparagus, ends trimmed
  • 1 tablespoon honey
  • 3 tablespoons freshly squeezed orange juice
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup fresh parsley, coarsely chopped, plus more for garnish
  • 3 chives, finely chopped
  • ½ teaspoon fresh orange zest


  1. Preheat oven to 375° F.
  2. In a large saucepan, bring 6 cups of water to a boil. Add whole potatoes and cook for 10-15 minutes or until tender. Drain and cut into ½ inch cubes. Set aside to cool.
  3. Place almonds on a baking sheet; toast for 8-10 minutes or until fragrant and golden brown. Remove from oven; set aside to cool.
  4. In a large pot, boil 2 cups of water. Add quinoa, cover and reduce to medium heat. Cook for 15 minutes or until soft. Remove from heat; fluff quinoa with a fork. Set aside to cool.
  5. Cut asparagus into ½-inch pieces. Add to a large bowl along with cooked quinoa, potatoes and almonds. Set aside.
  6. In a small bowl, whisk honey, orange juice, sea salt, pepper and oil. Carefully pour over quinoa mixture; gently toss to combine. Top with parsley, chives and orange zest.
  7. Serve chilled.
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Yield: 4
Calories: 370
Sugar: 10 g
Sodium: 160 mg
Fat: 13 g
Fiber: 7 g
Protein: 11 g
Cholesterol: 0 mg

Amie Valpone
Food Blogger
The Healthy Apple

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