Spring Quinoa Salad

5 from 3 votes

This spring quinoa salad combines quinoa with roasted asparagus and radishes, fresh parsley and pistachios all tossed in a simple lemon dressing. It's fresh, flavorful and perfect for meal prep. Vegan + gluten-free.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Salad

Cuisine: American

Keyword: spring quinoa salad

Servings: -6

Author: Brittany Mullins

Ingredients

1 cup dry quinoa
1 lb. fresh asparagus trimmed and chopped into 1 inch pieces
1 bunch of radishes quartered
¼ cup olive oil + 2 teaspoons
juice of 1 lemon
3 cloves garlic minced
2 teaspoons pure maple syrup
1 teaspoon sea salt
pinch of crushed red pepper flakes
⅕ cup parsley leaves chopped
5 scallions chopped
¼ cup shelled pistachios chopped

Instructions

Set oven to 400° F and line a baking sheet with parchment paper.
Follow the directions on the back of the package. Remove from heat and let cool. This step can be done ahead of time.
In a medium bowl mix asparagus and radishes with 2 teaspoons of olive oil and spread in a single layer on prepared baking sheet. 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.
Once roasted, remove the veggies from the oven and allow to cool for 20 minutes.
In a large salad bowl, whisk together lemon juice, olive oil, garlic, maple syrup, sea salt and red pepper flakes.
Add the asparagus, radishes, quinoa, parsley, scallions to the bowl with the dressing and toss well to combine.
Portion into bowls and top with pistachios. Enjoy!

Nutrition