Charred Asparagus, Popped Corn & Quinoa Salad with Lemon Parsley Dressing

This salad is fresh and healthy- made with quinoa and topped with charred asparagus, blistered popped corn and a tangy lemon parsley dressing.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 1 cup dry quinoa makes about 2.5 cups cooked, paleo: sub for cauliflower "rice"
  • 2 ears of organic corn Paleo: sub for roasted sweet potato cubes, cut off kernels
  • 1 12 oz package of thin asparagus if you get regular asparagus adjust cooking time, trim ends and cut into 1" lengths
  • ¼ cup of red onion chopped fine
  • 2 tablespoons olive oil
  • dash of salt and pepper
  • optional: ¼ cup of dried figs chopped


  • 6 tablespoons extra virgin olive oil
  • 2 tablespoon fresh lemon juice
  • 1 tablespoon maple syrup
  • 3 tablespoons fresh parsley chopped
  • dash of salt and pepper


  1. Preheat oven to broil and adjust rack to the top shelf.
  2. Mix the asparagus with 1 tablespoon olive oil and dash of salt and pepper.
  3. Spread on a cookie sheet and broil for a few minutes (keep a close eye) until edges are beginning to brown and crisp(if using thick asparagus you may need to cook longer at a lower temperature before broiling to crisp)
  4. Repeat the same with the corn (corn will make a "popping" noise and that means it’s done!)
  5. Boil 2 cups of water and add quinoa, cook according to directions.
  6. In a small blender mix the dressing ingredients and add salt and pepper according to taste
  7. In a large bowl mix cooked quinoa, charred corn and asparagus, red onion, and figs.
  8. Add and mix in dressing (you may not need it all), and add extra chopped parsley on top for garnish.
Nutrition Facts
Charred Asparagus, Popped Corn & Quinoa Salad with Lemon Parsley Dressing
Amount Per Serving (1 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.