Warm Spring Quinoa Salad
User Reviews
5
Warm Spring Quinoa Salad
Description
The Warm Spring Quinoa Salad brings together cooked quinoa, kale, chickpeas, and fresh asparagus, all roasted to develop toasty, slightly crisp textures. The asparagus and kale gain a pleasant crunch from roasting at high heat, while the quinoa adds a chewy base.
The lemon vinaigrette combines tangy lemon juice, red wine vinegar, honey, and Dijon mustard, emulsified with olive oil and accented with herbs and garlic. This dressing ties the salad's elements together with bright acidity and herbal notes.
Finished with diced radishes, crumbled feta, and roasted pistachio nuts, the salad offers contrast between creamy, crunchy, fresh, and roasted components. Served warm, it works well as a light main dish or substantial side salad.
Ingredients
- 1 ½ cups quinoa cooked
- 1 chickpeas drained and rinsed, 14 ounce can
- 4 cups kale shredded
- 12 to 15 asparagus woody ends trimmed off, spears
- olive oil for drizzling or spraying
- salt kosher salt
- black pepper kosher salt
- ⅓ cup radish diced
- ⅓ cup feta cheese crumbled
- ⅓ cup pistachio nuts roasted and salted, chopped
lemon vinaigrette
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 2 garlic finely minced or pressed, cloves
- 2 tablespoons herbs like dill and chives, chopped
- salt kosher salt
- black pepper kosher salt
- ½ cup extra virgin olive oil
Instructions
- Preheat the oven to 425 degrees F.
- Place the cooked quinoa, shredded kale, chickpeas and asparagus spears on a baking sheet. Spray or drizzle (and toss) with olive oil, then season all over with salt and pepper.
- Roast for 15 minutes, or until the quinoa is toasty and the kale is crunchy.
- Transfer all the warm ingredients to a large bowl. Drizzle on some of the dressing. Top with the radish, pistachios and feta. Toss well and add more dressing as needed. Taste and season with more salt and pepper if needed too.
- Serve!
lemon vinaigrette
- Whisk together the lemon juice, vinegar, honey, dijon, garlic, herbs and a big pinch of salt and pepper. Stream in the olive oil while whisking until the dressing is emulsified. This stays great in the fridge for a few days and you can make it ahead of time!
User Reviews
Overall Rating
5
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