Asparagus Tomato Salad

July 18, 2019Sew White

My Asparagus Tomato Salad is simple to make but tastes incredible. A quinoa rice based salad topped with tomatoes, fresh basil, mozzarella and asparagus.

I love markets which is why when I bought 3kgs of baby tomatoes I had to think of different ways to use them. Along with some delicious asparagus I bought at the farmer’s market too I knew I wanted to combine them to create a delicious salad. I decided to mix it with a quinoa and rice base for a little carbs but also mozzarella and basil for those iconic summer flavours.

Asparagus cooking in a pink le creuset shallow casserole dish

I used my gorgeous pastel pink Le Creuset shallow casserole dish to cook the asparagus. It’s so beautifully non stick, so washing up is a breeze and who doesn’t like that! The cast iron dish distributes heat really well and holds the heat too. I find it perfect for dishes that I cook on the hob and then want to pop into the oven. For example browning off chicken legs before baking. Plus it’s so stylish you can take the casserole dish straight to the table to serve. Find out more about the shallow casserole here.

Making the base for the Asparagus Tomato Salad
Asparagus placed on top of a bed of rice, mozzarella and tomatoes.

Asparagus Tomato Salad Recipe

5 from 4 votes
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Asparagus Tomato Salad

Servings 4 people
Author Sisley White

Ingredients

  • 250 g asparagus
  • 250 g quinoa and rice mix pouch I make up a mix of these but microwaveable packets are available
  • 300 g cherry tomatoes
  • 1 ball Mozzarella
  • handful basil leaves
  • virgin olive oil
  • balsamic vinegar

Instructions

  1. On a large plate spoon out the quinoa and rice mix.

  2. Chop up the tomatoes and add them to the rice.

  3. Pull apart the mozzarella balls and add it to the rice.

  4. Add the basil leaves.

  5. Drizzle over a little olive oil and balsamic vinegar to taste. I usually do about 2 tablespoons of olive oil to 1 tablespoon of balsamic vinegar.

  6. Add a knob of butter into a non stick pan on a medium head.

  7. Add the asparagus and reduce the heat a little. Keep checking the asparagus and turning it until cooked.

  8. Once the asapargus is cooked add it to the salad and serve.

Recipe Notes

Adding a little chilli or crushed garlic to the pan with asparagus also tastes delicious.

Glistening asparagus on a bed of rice and quinoa for the Asparagus Tomato Salad.

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Disclaimer - Ad for Le Creuset. The recipe is my own.

7 Comments

  • Choclette

    July 24, 2019 at 4:26 pm

    I’ve never thought of serving rice and quinoa together. Interesting. Love asparagus and your salad sounds scrumptious.5 stars

    1. Sew White

      July 25, 2019 at 7:38 pm

      It’s a favourite mix of mine now. It adds a better taste to dishes x

  • Cat | Curly’s Cooking

    July 28, 2019 at 5:06 pm

    I love the quinoa and rice microwavable pouches for a quick and easy side dish. You have definitely changed the way I will think about these now! This salad looks so delicious and a great way of using up delicious produce.5 stars

  • Angela Roberts

    August 4, 2019 at 2:36 am

    This is gorgeous, healthy and has all the things I love. I wouldn’t miss meat at all.5 stars

    1. Sew White

      August 5, 2019 at 3:55 pm

      I think that is what I am finding. I’ve drastically cut down the amount of meat I’m eating and switched to organic and free range when I do. Really loving dishes like these at the moment.

  • Anna

    August 21, 2019 at 12:22 pm

    Never served quinoa with asparagus before. Sounds delicious5 stars

    1. Sew White

      August 29, 2019 at 12:30 pm

      It works so well together. It tastes great and earthy if that makes sense.

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