Asparagus, avocado & quinoa tabbouleh

Asparagus, avocado & quinoa tabbouleh

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(8 ratings)

Prep: 5 mins Cook: 30 mins


Serves 4 - 6

Add texture and flavour to this nutritious side or packed lunch with soya beans, crunchy cucumber and chopped fresh herbs

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving (6)

  • kcal402
  • fat20g
  • saturates5g
  • carbs36g
  • sugars10g
  • fibre5g
  • protein17g
  • salt0.2g
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  • 300g quinoa



    Tiny, bead-shaped seeds (although more similarly treated like grains) with a little tail…

  • 250g soya beans
    Soya beans

    Soya beans

    soi-yah beenz

    Soya beans and soy beans are exactly the same and the names are used interchangeably according…

  • 12 fat asparagus spears, woody ends snapped off and tips and stalks separated



    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 300g Greek yogurt
  • 1 tsp sweet paprika, plus a pinch to serve
  • 2 garlic cloves, crushed
  • zest and juice 2 lemons



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • ½ large cucumber, halved lengthways, seeds scooped out with a teaspoon, sliced
  • 4 spring onions (we used the ones with the fat bottoms), thinly sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • large pack mint, leaves picked



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 2 small packs dill, roughly chopped
  • large pack parsley, roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 avocados, stoned, peeled and cut into chunks



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • juice 3 limes



    The same shape, but smaller than…

  • 1 tbsp agave syrup
    Agave syrup

    Agave syrup

    Agave syrup (also known as agave nectar) is a naturally occurring sweetener similar in…

  • 2 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…


  1. Cook the quinoa following pack instructions, then leave to cool. Bring a pan of water to the boil, add the soya beans and cook for 2 mins, then add the asparagus tips and cook for 1 min more. Drain everything and leave to cool.

  2. Meanwhile, mix the yogurt with the paprika, garlic and most of the lemon zest. Season and chill.

  3. Using a vegetable peeler, slice the asparagus stalks into thin ribbons (you won’t be able to do the whole stalk as it will get too thin, but these pieces are perfect for soup.) Keep in iced water until ready so they curl.

  4. On a large platter, combine the quinoa, cooked soya beans and asparagus tips, cucumber, spring onions, herbs and avocado. Drain the asparagus ribbons and add them too. Whisk together the lime and lemon juices, agave syrup, rapeseed oil and some seasoning, then pour over the salad and gently toss to mix. Serve with the yogurt alongside, topped with the remaining lemon zest.

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Comments, questions and tips

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Milly Parry's picture
Milly Parry
26th Jun, 2020
Really delicious, so fresh and summery. We swapped quinoa for wild rice, and swapped the dressing for lemon juice, rice wine vinegar and olive oil. I found that I only needed to peel about 5 asparagus stalks to get enough ribbons, so I cut the rest into chunks, steamed them and added them alongside the tips
15th Jun, 2015
This has become one of my Summer favourites. However, I have made a couple of small changes... Firstly, I used slightly less lemon zest. Also, I added 2 tsp rice vinegar to the dressing which just adds a bit more 'tang'. I also served it with some grilled chicken breasts that I had marinaded in harissa. DELICIOUS!
Minoo's picture
13th May, 2015
I wasn't a big fan of this recipe. Obviously with the ingredients involved it's not going to be cheap, but overall the outcome was pretty disappointing. Whoever decided the prep for this was just five minutes was being over optimistic! Took me at least an hour to make it and it the end it was a bit stodgy and too heavy on the citrus. If I made it again I'd reduce the amount of citrus, but to be honest I don't think I'd invest the time.
11th May, 2015
This is an awesome salad! Really delicious with all the herbs and the combination of vegetables. Healthy and filling too. I used bulgar wheat instead of quinoa. I added some crumbled feta cheese which made it a perfect lunch. Would also be great with salmon for a more substantial dinner.
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