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Easy Tomato Salad with Rice, Quinoa & Asparagus

This easy tomato salad with quinoa, rice and asparagus is simple to make but tastes just incredible. The base is the rice and quinoa, which are then topped with fresh tomatoes, fresh basil leaves, fresh mozzarella and perfectly cooked asparagus.
Course Dinner, Lunch, Side Dish
Cuisine British, English, International
Keyword Asparagus salad recipes, Asparagus Tomato Salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 250kcal
Author Sisley White


  • Nonstick frying pan
  • large serving plate
  • chopping board
  • knife


  • 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


  • On a large plate spoon out the quinoa and rice mix.
  • Chop up the tomatoes and add them to the rice.
  • Pull apart the mozzarella balls and add it to the rice.
  • Add the basil leaves.
  • 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.
  • Add a knob of butter into a non stick pan on a medium head.
  • Add the asparagus and reduce the heat a little. Keep checking the asparagus and turning it until cooked.
  • Once the asapargus is cooked add it to the salad and serve.


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