Go Back
+ servings
Spring quinoa salad with roasted asparagus and radishes in bowl.
Print Recipe
No ratings yet

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


  • 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


  • 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.


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!


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