Spring Quinoa Salad

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


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.


  • 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


  1. Cook quinoa in water according to package directions. Remove from heat and let cool. This step can be done ahead of time.
  2. Pre-heat the oven to 400° F. Toss asparagus and radishes with olive oil and spread in a single layer on a baking sheet lined with parchment paper or a baking stone. Bake 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.
  3. Once roasted, remove the veggies from the oven and allow to cool for 20 minutes.
  4. Meanwhile in a large salad bowl, whisk together lemon juice, olive oil, garlic, maple syrup, sea salt, and red pepper flakes.
  5. Add the asparagus, radishes, quinoa, parsley, scallions, and toss well to combine. Top with pistachios before serving.


Recipe inspired by Dr.Weil’s Quinoa Tabbouleh.


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