5 from 14 votes
Warm Spring Quinoa Salad
This warm spring quinoa salad features roasted asparagus, kale, and chickpeas mixed with cooked quinoa, enhanced by a lemon and herb vinaigrette. The salad balances crunch from toasted pistachios and radishes against creamy feta cheese, offering a blend of textures with fresh and bright citrus flavors.
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
Servings:
4
Course:
Salad
Cuisine:
American
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
- black pepper kosher salt
- salt 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!
Cup of Yum
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!