Herb Pesto Asparagus Quinoa

This vibrant, herbaceous dish combines protein-packed quinoa, fresh asparagus, and a bright, nutty herb pesto for a deeply satisfying meal. The combination of cilantro, dill, and basil brings bold, aromatic flavors, while almonds add a subtle crunch and heart-healthy fats. Lightly sautéed asparagus adds a fresh, crisp contrast, making this dish both nourishing and delicious—perfect as a hearty side or a light main dish.

Chef’s Tip

Ingredients

1 cup uncooked quinoa (approx. 3 cups cooked)
⅔ cup cilantro
⅔ cup dill
⅔ cup basil (stems removed)
¼ cup wheat-free tamari or Bragg’s
1 cup raw almonds
2 tablespoons lemon juice
1 cup diced sweet onion
2 teaspoons red pepper flakes
½ cup olive oil (+ 2 tablespoons oil for sautéing)
1 teaspoon black pepper
2 ½ cups chopped asparagus (approx. 1 bunch of medium-sized asparagus)

Directions

Cook the Quinoa: Rinse quinoa in cold water, then add to a pot with 2 cups of water. Bring to a boil, then reduce heat and simmer with a lid until the water is absorbed, about 15 minutes.
Prepare the Herb Pesto: In a large food processor or high-powered blender, combine cilantro, dill, basil, tamari, almonds, lemon juice, and onion. Blend until smooth, adding a bit of olive oil if needed to loosen the texture.
Prep the Asparagus: Remove the tough bottom portion of each asparagus stalk by snapping where it naturally bends. Wash and cut into 1-inch pieces.
Sauté the Asparagus: Heat 2 tablespoons of oil in a large sauté pan over medium heat. Add the asparagus, a pinch of salt, and black pepper. Cook for about 6 minutes until slightly tender but still crisp.
Combine & Serve: Add the prepared herb pesto sauce to the pan with the asparagus and a squeeze of lemon. Heat for 1-2 minutes before adding the cooked quinoa. Mix gently until everything is evenly coated and warmed through.