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Quinoa with roast asparagus, eggs & capers served on an oval platter

Quinoa with roast asparagus, eggs & capers

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

With quinoa, asparagus, eggs, beetroot, beans and courgettes, this filling veggie salad packs in all of your five-a-day

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: Per serving
low inkcal458
high infibre15g


  • 1 tsp olive oil
  • 500g asparagus (2 bunches), ends trimmed if tough and halved if very long
  • 3 courgettes (about 500g), thickly sliced
  • 2 red onions, halved then cut into chunks
  • 150g quinoa
  • 4 eggs
  • 400g can borlotti beans, drained
  • 2 ready-cooked beetroot (about 200g), diced

For the dressing

  • 3 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 4 tbsp chopped dill
  • 1 tbsp capers


  • STEP 1

    Heat the oven to 200C/180C fan/gas 6. Rub the oil on your hands, then use them to toss and coat the asparagus, courgettes and onions (you shouldn’t need more than 1 tsp oil). Spread the veg out between two baking sheets, then roast for 20-25 mins until tender and starting to colour.

  • STEP 2

    Meanwhile, boil the quinoa in plenty of water for 20 mins until tender. Leave for 5 mins, then drain well and tip into a large bowl. Boil the eggs for 7 mins in another pan. Run the eggs under the cold tap, then peel off the shells and halve.

  • STEP 3

    For the dressing, mix the olive oil, vinegar, 3 tbsp of the dill and the capers. Add half to the quinoa along with the beans, roasted courgettes and onions. Toss well, then pile onto a platter and top with the asparagus and halved eggs. Scatter over the beetroot but try to avoid staining the eggs pink. Add the last of the dressing and dill. Serve half and chill the rest for another day. You can enjoy the leftovers chilled or reheat in the microwave or oven until warmed through. Will keep covered and chilled for two days.

Recipe from Good Food magazine, June 2022

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A star rating of 3.8 out of 5.4 ratings

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