Roasted asparagus and radishes are the star of this fresh and flavorful springtime quinoa salad. Perfect as a make-ahead lunch option or a potluck side dish. Vegan and gluten-free.

My latest salad obsession is here! It’s a quinoa salad loaded with all things spring — garlic, scallions, asparagus, parsley and the prettiest of radishes.

I know you’re going to love this salad! I’ve made it twice already and Isaac and I are hooked on it’s robust flavor. I seriously won’t be shocked if I end up making it again this week. We DO have asparagus in the fridge right now…

Fresh and Flavorful Spring Quinoa Salad

Why I Love Quinoa

So let’s talk about the base for the salad — quinoa!

As I’m sure you’ve noticed, I adore quinoa and use it ALL.THE.TIME. It’s quick to cook, gluten-free, a complete source of protein, full of fiber, high in magnesium and a good source of manganese, iron, copper, folate, zinc, phosphorus, riboflavin and other B vitamins.

From risotto to shrimp fried “rice” and salads to cereal and even cookies — quinoa has been the star of many recipes here on EBF.

Easter Egg RasdishesCooking Quinoa for Salad

When it comes to cooking quinoa to use for salad, it’s basically the same process as normal, but I like to make my quinoa a day in advance, let it cool and chill it in the fridge overnight and then use it for the salad the next day.

Prepping it in advance is just so the quinoa doesn’t heat up the other salad ingredients. Of course it’s fine to cook it the same day and just let it cool a bit before using. I do this all the time when I’m in a rush!

Fresh and Flavorful Spring Quinoa Salad #vegan #glutenfree

Ingredients in Spring Quinoa Salad

Here’s what you’ll need to make this delicious (and super easy) quinoa salad:

  • quinoa In terms of quinoa brands, Ancient Harvest has always been my go-to. Feel free to use any type of quinoa you like from white, black, red to tri-color. Any variety will work for this recipe. 
  • asparagus and radishes – adds flavor and a great texture to the salad.
  • olive oil, lemon, garlic, maple syrup, sea salt, and red pepper flakes – instead of an elaborate dressing, we’re using these six items to add a light and refreshing flavor to the salad.
  • parsley and scallions – to brighten the flavor.
  • pistachios – the pistachios add a nice nutty crunch.

Spring quinoa salad with roasted asparagus and radishes

Notes and Substitutions

Protein – The quinoa adds a good amount of plant-based protein to this salad but, you could always add more protein by tossing in about 1/2 cup of beans (chickpeas or black beans would be delicious) or adding in some chopped grilled chicken. This apple cider vinegar chicken would be yummy.

Mix-ins – Feel free to switch up your mix-ins for this quinoa salad… I often do! Sometimes I change up the veggies based on what I have on hand and add extra herbs like fresh dill (so good!). Feel free to get creative and make this your own!

Spring quinoa salad with roasted asparagus and radishes

What to Serve with Quinoa Salad

Honestly, this salad pairs well with just about anything! It’s the perfect side for cookouts and potlucks. Here are some pairing ideas:

  • Grilled Curry Chicken – looking for a little extra flavor? Try this curry chicken recipe.
  • Blackened Salmon – the creamy and refreshing quinoa salad is the perfect way to balance out the spice from the salmon.
  • The Best Tempeh Veggie Burger – make these delicious vegan burgers as your main and serve this salad alongside it!
  • Baked Falafel – because this quinoa salad reminds me of tabbouleh and has Mediterranean vibes, I think it would be delicious paired with homemade falafel and creamy hummus.

Spring Quinoa Salad #glutenfree #vegan

How to Store Quinoa Salad

This salad stores super well!

To store leftovers: Store any leftovers in an airtight container for 3-4 days in the refrigerator.

Spring Quinoa Salad #glutenfree #vegan

More Quinoa Recipes to Try:

More Salad Recipes to Try:

If you make this quinoa salad be sure to leave a comment and star rating below letting us know how it turned out for you. Your feedback is so helpful for the EBF team and our readers!

Print
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Spring Quinoa Salad


  • Author: Brittany Mullins
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4-6

Description

Roasted asparagus and radishes are the star of this fresh and flavorful springtime quinoa salad. Perfect as a make-ahead lunch option for a potluck side dish. Vegan and gluten-free.


Ingredients

  • 1 cup dry quinoa
  • 1 lb. fresh asparagus, trimmed and chopped into 1 inch pieces
  • 1 bunch of radishes, quartered
  • 2 teaspoons olive oil (for roasting)
  • juice of 1 lemon
  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons pure maple syrup
  • 1 teaspoon sea salt
  • pinch of crushed red pepper flakes
  • 1/3 cup parsley leaves, chopped
  • 5 scallions, chopped
  • 1/4 cup shelled pistachios, chopped

Instructions

  1. Cook quinoa: Follow the directions on the back of the package. Remove from heat and let cool. This step can be done ahead of time.
  2. Pre-heat: Set oven to 400° F.
  3. Toss: In a medium bowl mix asparagus and radishes with olive oil and spread in a single layer on a baking sheet lined with parchment paper or a baking stone.
  4. Bake: Cook vegetables for 15-20 minutes or until the vegetables have reached your desired texture. If your asparagus spears are really thin, they may need to be taken out of the oven a bit earlier than the radishes.
  5. Cool: Once roasted, remove the veggies from the oven and allow to cool for 20 minutes.
  6. Whisk dressing: In a large salad bowl, whisk together lemon juice, olive oil, garlic, maple syrup, sea salt, and red pepper flakes.
  7. Add ingredients: Combing the asparagus, radishes, quinoa, parsley, scallions, to a medium bowl and toss well to combine.
  8. Serve: Top with pistachios before serving.

Notes

Protein – The quinoa adds a good amount of plant-based protein to this salad but, you could always add more protein by tossing in about 1/2 cup of beans (chickpeas or black beans would be delicious) or adding in some chopped grilled chicken. This apple cider vinegar chicken would be yummy.

Mix-ins – Feel free to switch up your mix-ins for this quinoa salad… I often do! Sometimes I change up the veggies based on what I have on hand and add extra herbs like fresh dill (so good!). Feel free to get creative and make this your own!

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 263
  • Sugar: 5g
  • Fat: 14g
  • Carbohydrates: 29g
  • Fiber: 5g
  • Protein: 7g

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Recipe rating

    19 comments
    1. Amy Stafford
      April 5, 2016 AT 5:11 pm

      Gorgeous salad and beautiful pictures. I have asparagus and radishes growing in the garden so I can’t wait to make this salad once I harvest!

    2. ashley
      April 5, 2016 AT 4:25 pm

      Don’t you just love when you find a new favorite salad recipe?? I can see why you want to keep making this one!!!

    3. Celebrating Sweets
      April 5, 2016 AT 1:09 pm

      Gorgeous photos! This salad is calling my name.

    4. Tiffany
      May 8, 2015 AT 5:42 pm

      Wow,looks yummy! What is the serving size for this recipe. It was cut I will be a chaperone for my son’s kindergarten field trip to the zoo May 20th. I will like to make this. I always take a salad, but this one is more filling.

    5. Catherine @ Rabbit Food For My Bunny Teeth
      April 28, 2015 AT 12:39 am

      This looks sooooo delicious! Beautiful photos!

      1. Brittany Mullins
        April 28, 2015 AT 3:06 pm

        Thanks friend! xoxo

    6. Deborah @ The Harvest Kitchen
      April 28, 2015 AT 12:13 am

      This salad looks incredible!!! Definitely making (I’ve been on a quinoa kick lately). Great combo of ingredients!

    7. Zack Sofia (@zarthewanderer)
      April 27, 2015 AT 3:57 am

      Hi Brittany, Great looking salad and yes you should buy Eating Big Salads! 😀

    8. Swarna
      April 23, 2015 AT 8:23 pm

      Hi Brittany,

      Great salad recipe! I made this for dinner tonight. Took a picture and tagged you on IG (amlu2707). I did not have pistachios on hand so added sprouted pumpkin seeds instead. Thanks for the recipe!

    9. Arman @ thebigmansworld
      April 21, 2015 AT 11:56 pm

      Eating Big Salads. It works!

      You’re photos look amazing, I’d faceplant my screen to have a bite!

    10. Christine (The Raw Project)
      April 21, 2015 AT 11:07 pm

      This looks wonderful and fun to modify too, great pictures. Thanks!

    11. Erin @ Her Heartland Soul
      April 21, 2015 AT 10:31 pm

      This looks so delicious! And what beautiful photos!

    12. hayliegrace
      April 21, 2015 AT 6:01 pm

      Wow, this looks amazing. I’m already having summer withdrawals as we head into winter here in the Southern Hemisphere! I may just have to make this salad to trick my mind.. Thank you for sharing! 🙂

    13. cleaneatingveggiegirl
      April 21, 2015 AT 4:48 pm

      The fact that you added pistachios to this makes me so, SO happy!! Yum 🙂

    14. Erin @ The Almond Eater
      April 21, 2015 AT 4:35 pm

      I actually have a box of Ancient Harvest quinoa in my pantry right now. Radishes are on my list of foods I have yet to conquer. I’m loving them in this salad though!

    15. Alyssa @ Life of bLyss
      April 21, 2015 AT 3:24 pm

      If you change your blog name to “Eating Big Salads,” does it mean I have to call you Salad instead of Bird? …Big? Big Salad?

      I don’t like change. The bird stays.

    16. Strength and Sunshine
      April 21, 2015 AT 12:48 pm

      Yum! This is so fresh and perfect! I love the pistachios!

    17. Andrew
      April 21, 2015 AT 12:46 pm

      Salad looks delicious. I will try Ancient Harvest now that I know more nutrients are retained than the huge Costco bags I usually buy. Thanks!

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