Spring Quinoa Salad
User Reviews
5
Spring Quinoa Salad
Description
Cooked quinoa provides a nutty base for this salad, complemented by asparagus and radishes roasted until tender yet retaining some firmness. The roasting process enhances the natural earthiness and sweetness of the vegetables and contributes a gentle caramelization.
The dressing is a balanced blend of olive oil, fresh lemon juice, minced garlic, pure maple syrup for subtle sweetness, sea salt, and crushed red pepper flakes, offering a harmonious mix of tang, sweet, and mild heat. Fresh chopped parsley and scallion greens add herbal notes and freshness, while chopped pistachios provide crunch and a nutty dimension.
Spring Quinoa Salad can be served chilled or at room temperature, making it a versatile option for picnics, lunchboxes, or as a side for main courses. The combination of roasted vegetables and bright dressing ensures the salad is flavorful without being heavy.
Ingredients
- 1 cup quinoa dry
- 1 lb. asparagus trimmed and chopped into 1 inch pieces, fresh
- 1 bunch radish quartered
- ¼ cup olive oil plus 2 teaspoons
- lemon juice of 1
- 3 cloves garlic minced
- 2 teaspoons pure maple syrup
- 1 teaspoon salt fine sea salt
- pinch red pepper flakes crushed
- ⅓ cup Italian parsley chopped
- 5 scallions chopped (green part only)
- ¼ cup pistachio chopped, shelled
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Cook quinoa by following the directions on the back of the package. Remove from heat and let cool. (This step can be done ahead of time.)
- In a medium bowl, mix asparagus and radishes with 2 teaspoons of olive oil. Season with salt and pepper, to taste and spread in a single layer on prepared baking sheet.
- Place in oven and roast for 20-30 minutes or until the vegetables have reached your desired texture. Toss them around the 15 minute mark. Note: If your asparagus spears are really thin, they may need to be taken out of the oven a bit earlier than the radishes.
- Once roasted, remove the veggies from the oven and allow to cool for 20 minutes.
- In a large salad bowl, whisk together ¼ cup olive oil, lemon juice, garlic, maple syrup, sea salt and red pepper flakes.
- Add the asparagus, radishes, quinoa, parsley, scallions and pistachios to the bowl with the dressing and toss well to combine. Taste and add more salt and pepper, if needed. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Serving | 1/4 recipe | |
| Calories | 367kcal | 18% |
| Carbohydrates | 42g | 14% |
| Protein | 10g | 20% |
| Fat | 20g | 31% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 588mg | 25% |
| Potassium | 639mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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