Dinner

Quinoa Salad with Eggs, Asparagus, and Fresh Herbs Recipe

ByLuna Ryder January 4, 2026January 4, 2026

Introduction

This quinoa salad with eggs and dill is a fresh and satisfying meal packed with vibrant flavors and nutritious ingredients. Perfect for lunch or a light dinner, it combines tender asparagus, juicy cherry tomatoes, and fragrant herbs for a delicious, healthy dish.

A white oval plate holds a colorful dish with three main layers: the bottom layer is a bed of mixed quinoa with red diced tomatoes and green peas, giving a grainy texture with soft vegetable bits. On top of this, there are bright green, fresh asparagus spears placed horizontally across the plate, with fresh green basil leaves scattered around. The top layer features halved soft-boiled eggs with bright yellow runny yolks and firm white edges, seasoned lightly with black pepper. Next to the plate on a white marbled surface, a small white bowl contains a green onion and herb dipping sauce. Two forks with red and turquoise handles rest casually on the left side of the plate, and a white plate is also partially visible in the background. The scene is bright and colorful, photo taken with an iphone --ar 4:5 --v 7

Ingredients

120g quinoa, rinsed
6 eggs
320g asparagus, woody ends trimmed and halved if too long
4 tbsp extra virgin olive oil
2 tsp apple cider vinegar
6 spring onions, finely chopped
2 tbsp chopped dill
2 tbsp chopped basil, plus a few leaves to serve
15g capers, rinsed
320g cherry tomatoes, halved

Instructions

Step 1: Boil the quinoa in plenty of water for 20 minutes. Once cooked, leave it to sit for 5 minutes, then rinse and drain well.
Step 2: In another pan, boil the eggs for 7 minutes while steaming the asparagus above them. If the eggs are done but the asparagus isn’t tender yet, remove the eggs and place them in cold water while continuing to cook the asparagus for a few more minutes.
Step 3: Peel the eggs once cooled.
Step 4: Prepare the dressing by mixing the extra virgin olive oil and apple cider vinegar with the chopped spring onions, dill, basil, and capers.
Step 5: Transfer the quinoa into a large bowl and toss it with three-quarters of the dressing and the halved cherry tomatoes.
Step 6: Divide half of the quinoa mixture onto plates and the rest into two containers. Arrange the asparagus over the salad, then place three egg halves on each serving.
Step 7: Spoon the remaining dressing over the salad and scatter with fresh basil leaves. Seal and chill if storing before serving.

Tips & Variations

For extra protein, try adding grilled chicken or chickpeas to the salad.
If you prefer softer eggs, boil them for 6 minutes instead of 7.
Swap apple cider vinegar for lemon juice to add a citrusy brightness.
Use fresh herbs like parsley or mint instead of basil for a different flavor profile.

Storage

Store the salad in an airtight container in the fridge for up to one day. When reheating, gently warm the quinoa and asparagus separately, as eggs are best enjoyed cold or at room temperature to maintain their texture.

How to Serve

The image shows a white oval plate filled with a fresh, colorful salad on a white marbled surface. The salad has a base layer of mixed quinoa with green peas, red cherry tomatoes, and fresh herbs spread evenly across the plate. On top, there are several bright green asparagus spears aligned side by side. Scattered around and on top of the asparagus are soft-boiled eggs cut in halves, with golden yolks slightly runny and sprinkled with black pepper. Next to the plate is a small white bowl containing chopped green onions in a light sauce. A fork and knife with colorful handles rest on the left edge of the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, this salad can be assembled and stored in the fridge for up to one day, making it ideal for meal prep or packed lunches.

What can I substitute for quinoa?

You can substitute quinoa with couscous, bulgur wheat, or even cooked brown rice if preferred. Each will lend a slightly different texture but still pair well with the other ingredients.