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Spring quinoa salad with roasted asparagus and radishes in bowl.
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Spring Quinoa Salad

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 -6
Calories: 263kcal

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

  • 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.
  • Pre-heat: Set oven to 400° F.
  • 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.
  • 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.
  • Cool: Once roasted, remove the veggies from the oven and allow to cool for 20 minutes.
  • Whisk dressing: In a large salad bowl, whisk together lemon juice, olive oil, garlic, maple syrup, sea salt, and red pepper flakes.
  • Add ingredients: Combing the asparagus, radishes, quinoa, parsley, scallions, to a medium bowl and toss well to combine.
  • 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: 1/6 of recipe | Calories: 263kcal | Carbohydrates: 29g | Protein: 7g | Fat: 14g | Fiber: 5g | Sugar: 5g