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5.0 from 21 votes

Warm Spring Quinoa Salad

This warm spring quinoa salad is chock-full of roasted vegetables, toasty quinoa and all the crunchy toppings. Golden, crisp quinoa is mixed with chickpeas and kale, then topped with pistachios, feta, radish and a lemon vinaigrette for the ultimate crunchy, warm salad that is satisfying and delish!

Prep Time
25 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 4
Course: Salad
Cuisine: American

Ingredients

  • 1 ½ cups cooked quinoa
  • 1 14 ounce can chickpeas, drained and rinsed
  • 4 cups shredded kale
  • 12 to 15 asparagus spears, woody ends trimmed off
  • olive oil for drizzling or spraying
  • kosher salt and pepper
  • ⅓ cup diced radish
  • ⅓ cup crumbled Feta cheese
  • ⅓ cup Chopped pistachios, roasted and salted
lemon vinaigrette
  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard
  • 2 garlic cloves, finely minced or pressed
  • 2 tablespoons chopped herbs, like dill and chives
  • kosher salt and pepper
  • ½ cup extra virgin olive oil

Instructions

    Cup of Yum
  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. Roast for 15 minutes, or until the quinoa is toasty and the kale is crunchy.
  4. 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.
  5. Serve!
lemon vinaigrette
  1. 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!