Food & Recipes lunch sides

Lemon-Cilantro Quinoa, Asparagus and Corn Salad Recipe

I have partnered with Cans Get You Cooking as a Canbassador to share recipes and ideas using canned foods. All opinions are mine, I use canned foods often when I cook to save time and money.


Simple salad recipes Quinoa asparagus salad lemon cilantro dressing


I love visiting our local farmer’s market, they always have such a fresh variety of vegetables and fruits. Since spring has sprung, asparagus has been plentiful! I am trying to incorporate more vegetables into my meals, my kids are ‘ok’ when it comes to eating them and I think they need to get with the program a little more.

In an effort to make a light, healthy salad for the warm afternoons we’ve been having in San Diego, I had to put the asparagus I bought to the test, and I came up with this veggie and grain salad with a lemony dressing. It is an all natural salad, using veggies, almonds, quinoa, and olive oil, and is a great vegetarian salad, too. Using some fresh ingredients and canned corn made meal time quick and easy, with freshness and flavor that you can taste!


Clean eating easy quinoa, asparagus and corn salad tossed in lemon cilantro dressing

My daughter was a big fan of the salad and even took out her pretend camera to take pictures while I was, it was super cute! Give this salad a shot and let your kids help you put it together, they might love it!


Lemon-Cilantro Quinoa, Asparagus and Corn Salad


  • 2 cups quinoa, cooked
  • 1/2 cup kale, diced
  • 1/2 cup asparagus, diced
  • 1/2 can  Del Monte corn
  • 1/4 cup shredded carrots
  • 1/4 cup sliced almonds
  • 1/8 cup red onion, chopped


Easy Lemon-Cilantro Dressing

  • 1/2 cup extra virgin olive oil
  • 4 tsp. fresh lemon juice
  • 1 small clove garlic
  • 1/4 cup cilantro
  • 1/8 tsp salt
  • 1/8 tsp pepper



First, prepare the lemon-cilantro dressing:

Put all of the ingredients into a blender or food processor and pulse until thoroughly blended. Set in the refrigerator.


Then, make the salad:

In a large mixing bowl,  combine all salad ingredients. Slowly pour in the lemon-cilantro dressing and toss, making sure to coat all of the ingredients. Serve immediately, refrigerate for up to 3 days.


Quinoa, kale and asparagus salad, lemon cilantro dressing


Cooking with canned foods makes meal time so easy for me, it took me about 15 minutes to prep and just 5 to throw it all together. Canned vegetables and fruits are sealed to lock in the freshness, no more wasted or wilted foods! To learn more about the benefits of cooking with canned foods, visit Cans Get You Cooking and their FacebookPinterest, and YouTube pages.


My family enjoyed this salad, accept for my son who is not partial to quinoa. I just made him a special side salad with everything but the quinoa in it! Next time, I may try feta cheese. I hope you enjoy this clean eating recipe, let me know how yours turns out!


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Disclosure: I am participating in the Canbassador Program with Cans Get You Cooking. I am being compensated for my time, however all opinions are my own. I have cooked with canned food for years!


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