Happy Spring! Or as I like to call it, “blanch and shock season”, brought to you by everyone’s favorite spring vegetable (asparagus) and the one utensil who carries spring on her back: the spider strainer. This is the time of year when vegetables taste like optimism, and a quick dip in boiling water followed by an ice bath is all it takes to make them shine. This Herby Golden Beet Asparagus and Quinoa Salad with fresh herbs, bright lemon, sweet beets, and crispy asparagus is hearty, fiber rich, and perfect for spring meals or meal prep.

Learn How to Blanch and Shock Asparagus with this Easy Asparagus and Quinoa Salad Recipe:

What is blanching and shocking?

Blanching and shocking is a 2-step culinary technique where veggies are placed in boiling salted water (“blanched”) for typically 30-60 seconds then immediately transferred to an ice bath made of just ice and water using a spider strainer to stop the cooking (this is the “shocking” part). The result is veggies that have just been “made unraw” so to speak. They aren’t raw, but they aren’t fully cooked either. They taste sweeter than they did raw and have crisp texture that snaps between the teeth in the most pleasant way.

Do I really need a spider strainer?

Yes. It makes the process so easy and seamless. It allows to you scoop up the veggies in seconds, which is essential for the success of the blanch and shock technique. I use this 5-inch spider strainer.

How dare you call this tabbouleh!

I know, purists will scoff. But in my world, any herb based grain salad that is simply dressed with olive oil and lemon is in the tabbouleh family. And as a person of Arab descent, I feel justified in my belief.

But you added vinegar! Are you mad?

Not particularly…but you seem to be. I add 2 tbsp of seasoned rice vinegar to the salad because I love the kiss of sweetness a little seasoned rice vinegar adds. For those unfamiliar, seasoned rice vinegar contains a small amount of salt and sugar. It is what the Japanese add to sushi rice. If you only have plain rice vinegar, don’t use it. You can simply dress the salad with lemon juice and olive oil.

Want more asparagus and quinoa salad recipes?

Check out these TWELVE ASPARAGUS SALADS and this roundup of my 12 of MY FAVORITE QUINOA SALADS!

Herby Golden Beet Asparagus and Quinoa Salad (Spring Tabbouleh)

Ingredients

• 6 small golden beets (the small ones are sweeter!)

• 4-5 tbsp extra virgin olive oil, divided

• Kosher salt

• 1 1/2 cups dried quinoa

• 1 1/2 lbs. asparagus

• 1 1/2 cups flat leaf parsley, chopped

• 1/2 cup sliced fresh mint leaves

• 1/2 cup fresh dill fronds

• 1/4 cup sliced chives (could sub scallions)

• 1 whole lemon

• 2 tbsp seasoned rice vinegar (if you only have plain rice vinegar then it’s better to just omit and use fresh lemon juice to taste)

Directions

• Roast beets: Preheat the oven to 400°F and adjust an oven rack to the middle position. Peel the beets, cut them into into 2-inch chunks, then place inside a small baking dish. Rub the beets with 1-2 tbsp olive oil then season lightly with Kosher salt. Cover the dish with foil then roast until tender, about 45-60 min. The beets are ready when they can be easily pierced with a fork or paring knife. 
• Cook the quinoa: Rinse the quinoa under cool water in a fine-mesh strainer for about 15 seconds, then transfer it to a 2- to 3-quart pot. Add 2¼ cups of water and a pinch of kosher salt to the quinoa, and bring to a boil over high heat. Lower the heat to low, cover the pot with a tight-fitting lid and steam the quinoa until the water has absorbed and the quinoa is tender, about 18 minutes. Transfer the quinoa to a baking sheet or large plate and spread it out so it cools quickly. We want it to be no warmer than room temperature when we compose the salad.
• Blanch the asparagus: In a large pot, bring 4 to 5 quarts of water and 2 to 3 tablespoons of kosher salt to a boil. Prepare an ice bath by filling a large bowl halfway with ice, then add enough water so the bowl is two-thirds full. Make sure the bowl is large enough to fit all the asparagus. Add the asparagus to the boiling water and cook for 45 to 60 seconds. Using a spider strainer or something similar (a regular strainer will work, just not as well), remove the asparagus from the boiling water and plunge into the ice bath. Drain all the veggies from the ice bath and pat them dry gently with a clean towel. This is an important step, because if the veggies are wet, the dressing will not cling to them well.
• Build the salad: Dice the beets and add to a large bowl. Cut the asparagus into 1/2 inch pieces and add to the bowl. Add the quinoa and fresh herbs to the bowl. Zest the lemon and add it to the bowl. Add the seasoned rice vinegar and remaining olive oil. Toss and season to taste.

Equipment

• 
  YES YOU NEED A SPIDER STRAINER!LINK TO 5 INCH SPIDER STRAINER
• 
  THE ORIGINAL MICROPLANE GRATER/ZESTERLINK TO MICROPLANE GRATER

Notes

• Some of the links I share are affiliate links and when used to make a purchase I may earn a small commission. I link to these products because of their quality and how they aid in the successful completion of my recipes- not because of any commission I receive from your purchase. I am not affiliated with any corporations outside of my own sole proprietorship and any product reviews I share are solely based on my own opinions. 

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