Spring Quinoa Salad: Fresh, Flavorful & Easy
A vibrant, protein-packed quinoa salad with roasted asparagus, radishes, and a tangy lemon-maple dressing. Celebrates spring with fresh textures and colorful presentation. Perfect as a side or light meal.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 servings 1x
- Category: Main dish
- Method: Roasting and Tossing
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup dry quinoa, rinsed well
1 lb fresh asparagus, trimmed and cut into 2-inch pieces
1 bunch radishes, quartered
¼ cup plus 2 tsp olive oil
Juice of 1 lemon (about 3 tbsp)
3 cloves garlic, minced
2 tsp pure maple syrup
1 tsp fine sea salt
1 pinch crushed red pepper flakes (optional)
½ cup Italian parsley, chopped
2 scallions, thinly sliced
¼ cup crushed pistachios (for garnish)
Instructions
preheat oven to 400°F (200°C)
mix asparagus, radishes, ¼ cup olive oil, sea salt, and red pepper flakes on a baking sheet
roast for 15-20 minutes until tender with charred edges
rinse 1 cup quinoa in cold water and drain
cook quinoa in 2 cups boiling water for 15 minutes, drain, and cool completely
whisk together lemon juice, garlic, maple syrup, and remaining 2 tsp olive oil for the dressing
in a large bowl, combine cooled quinoa, roasted vegetables, chopped parsley, and scallions
toss with dressing and mix gently to coat
garnish with crushed pistachios before serving
Notes
rinsing quinoa is crucial to remove bitterness
use tri-color quinoa for a festive visual effect
thin asparagus spears roast more evenly
use high-quality extra virgin olive oil for best flavor
maple syrup can be substituted with honey or agave
adjust salt after mixing based on taste
let the salad rest for 10 minutes to allow flavors to meld
fresh basil or mint could replace parsley for a different twist
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 2g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 0mg
Find it online: https://doughdazzle.com/spring-quinoa-salad/