Salad is a great lunch (or even dinner) in the spring and summer.  Asparagus is in season and the quinoa and eggs make it plenty filling.  I serve it with goat cheese, crusty bread and a simple vinaigrette.  Bacon, cherry tomatoes, and feta cheese would make great additions or substitutes for a salad next week:)



Recipe: Spring Green Salad


  • a few handfuls of spinach
  • 1/4 c cooked red quinoa (per person), served warm or cold
  • hard boiled eggs, quartered, see notes**
  • asparagus (leftover grilled or blanched– or to cook, drop trimmed asparagus into salted boiling water for 2 to 4 minutes)
  • avocado, sliced (half per person)
  • goat cheese, crumbled
  • basic vinaigrette, homemade or store bought or lemon juice and olive oil


  1. Assemble salads on individual plates or make a large platter family style. The amounts are not given exactly, use as much as you like of each ingredient to feed just yourself or any amount of people.
  2. Drizzle with vinaigrette and serve with crusty bread

**For perfectly cooked eggs…Place eggs in a pot covering them with cold water by about an inch.  Bring to a boil over high heat.  Right when they reach a boil, remove the pot from the heat and cover.  Let them sit in the hot water for 17 minutes.  Run under cold water, crack and peel.

***Make extra eggs for your fridge for the week.  Use them for egg salad, a delicious addition to BLT’s,  on a veggie and dip platter, or a quick breakfast to go!

Preparation time: 15 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 2

Microformatting by hRecipe.


Spring Green Salad with Asparagus, Quinoa, and Goat Cheese