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Minty Asparagus Quinoa Salad

The Kids' Table

Chef demonstration


  • 4 asparagus stalks (from Ellis Farms)

  • 1 clove garlic, or garlic scape (from Froggy Meadow)

  • 1 lemon

  • 3 T olive oil

  • 1/8 tsp salt

  • pinch ground black pepper

  • 4 breakfast radishes (from Green Acres Farm)

  • 1 cup cooked quinoa

  • 2 green onions

  • 2 sprigs fresh mint (from Smits Farms)

  • 1 oz parmesan or pecorino romano cheese


Snap off tough bottom end of asparagus and discard. Chop asparagus into 1/8" pieces.  Remove papery skin from garlic and mince into small pieces. 

Slice the lemon in half, juice and strain out all the pulp and seeds.  In a large bowl whisk together 1 T lemon juice, along with olive oil, minced garlic, salt and pepper. Whisk well to combine all ingredients.  With a knife thinly slice radish and then chop into matchsticks. Add radish, asparagus and quinoa to bowl and toss gently. Use scissors to cut green parts of green onions and mint leaves into small pieces. Grate cheese. Add green onions, mint and cheese to bowl and toss well. Enjoy!

Cooked version: heat 1 T olive oil in a 6-7" sauté pan, over medium heat and sauté asparagus for 3-4 minutes.  Add in garlic and sauté until fragrant, about 1-2 minute.  Sprinkle a pinch of salt over asparagus and set aside to cool.  Use remaining olive oil for dressing.

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