5 from 24 votes
Spring Quinoa Salad
Spring Quinoa Salad combines cooked quinoa with roasted asparagus and radishes, tossed in a dressing of olive oil, lemon juice, garlic, maple syrup, sea salt, and red pepper flakes. Garnished with chopped Italian parsley, scallions, and shelled pistachios, this salad offers a crisp texture and a bright, slightly sweet and tangy flavor profile suitable for a light meal or side dish.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
-6
Calories:
367 kcal
Course:
Salad
Cuisine:
American
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!
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 -6
Amount Per Serving
Calories 367
% 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.