Asparagus & Orange Quinoa Salad

Power through your day with this delightfully tangy salad made with energy-boosting quinoa, asparagus and zesty oranges.

(11 votes, average: 2.27 out of 5)

Asparagus & Orange Quinoa Salad

Cooking time
PREP TIME 10 mins
Cooking time
COOK TIME 10 mins
Ready in
TOTAL TIME 20 mins


  • 1 bag Success® Tri-Color Quinoa
  • 4 cups orange juice
  • 1 lb asparagus, trimmed and cut into 1-inch pieces
  • 1 cup peas
  • 1/3 cup prepared zesty Italian dressing
  • 1 tbsp honey
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 seedless naval orange, segmented
  • 1/2 small red onion, thinly sliced
  • 1/3 cup finely crumbled feta cheese


Keep it Fresh

When you’re running low on energy and short on time, try this quick, simple and delicious Asparagus & Orange Quinoa Salad made with Success® Tri-Color Quinoa. Take it for lunch to school or work and enjoy the irresistible combination of earthy quinoa, hearty greens, tangy orange wedges and a zesty dressing that will help you power through that pesky midday slump.

When we say that this salad is quick and simple to make, we mean it. Two steps and you’re done! Simply cook the quinoa using orange juice instead of water, then add the veggies in the last 3 minutes of cooking. Drain the quinoa and veggies and allow them to cool. Once cooled, toss with the rest of the ingredients and top with feta cheese crumbles. This is a perfect, power-packed meal in just 15 minutes.

Add Protein

Turn this salad into a complete dinner by serving it along with some cooked chicken, shrimp or, for a vegetarian option, chickpeas. It’s also a great side with dishes like our savory Grandmother’s Porcupine Meatballs.

Other Meal Inspiration

For something with more of a Mediterranean flavor, learn how to make this Spanish rice recipe.

  • Enjoy the taste of this fresh salad made with Success® Tri-Color Quinoa, spring asparagus, orange wedges and a zesty Italian dressing.

  • Step 1

  • Prepare quinoa according to package directions, substituting orange juice for water. Add asparagus and peas in the last 3 minutes of cooking time. Drain quinoa and veggies; allow to cool completely.

    Step 2

  • Toss together quinoa mixture, dressing, honey, salt and pepper in a large bowl.

    Step 3

  • Add in orange segments and red onion and stir until combined. Top with feta cheese.

    Recipe Tip

  • If you prefer, substitute 1 can (11 oz) drained mandarin oranges for the orange called for in the recipe.