Here’s a delicious and healthy spring recipe from Alissa Glenn, LunchOwl’s health and nutrition expert.

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Asparagus, White Bean and Quinoa Salad

Total Prep Time: 30 minutes / Active Time: 30 minutes
Serves: 4 with leftovers


  • 1 lb asparagus, bottom 1-inch trimmed and discarded, then cut into ¾ inch slices
  • 2 lemons, juice and zest
  • 3 cups cooked white beans, from 2 cans or 1 cup dried
  • 1 cup uncooked quinoa
  • ¼ tsp Dijon mustard
  • 1 cup, about 6 ounces, grated parmesan or pecorino romano cheese
  • 1 tsp minced garlic, from about 1 clove
  • Extra virgin olive oil (EVOO), sea salt, freshly cracked black pepper 


  1. Cook the quinoa per package instructions (heat 2 cups of water to a simmer, add quinoa, cover and cook for 15 minutes until tender). 
  2. Whisk together ¼ cup lemon juice, ½ cup EVOO, 1 tsp lemon zest, the garlic, Dijon mustard, ½ tsp salt and several grinds of fresh black pepper in a medium saucepan. Bring to a simmer then add the beans and asparagus. Cover and let simmer for 2 minutes.
  3. When the quinoa is cooked, mix it together with the asparagus and white beans in a large bowl. Stir in the parmesan cheese and serve warm or chilled.