Description
A fresh, vibrant Spring Quinoa Salad featuring roasted asparagus and radishes, tossed with a zesty lemon-garlic dressing and topped with crunchy pistachios and fresh herbs. Perfect for a light, healthy meal or side dish that comes together in just 30 minutes.
Ingredients
Salad
- 1 cup dry quinoa
- 1 lb. fresh asparagus, trimmed and chopped into 1 inch pieces
- 1 bunch radishes, quartered
- ⅓ cup chopped Italian parsley
- 5 scallions, chopped (green part only)
- ¼ cup chopped shelled pistachios
Dressing
- ¼ cup olive oil
- 2 teaspoons olive oil (for roasting veggies)
- Juice of 1 lemon
- 3 cloves garlic, minced
- 2 teaspoons pure maple syrup
- 1 teaspoon fine sea salt
- Pinch crushed red pepper flakes
Instructions
- Prep. Trim and chop the asparagus into 1 inch pieces and quarter the radishes. Rinse the quinoa and prepare all fresh herbs and scallions by chopping.
- Preheat Oven. Heat your oven to 400°F (200°C) and line a baking sheet with parchment paper for roasting the vegetables.
- Cook Quinoa. Cook the quinoa according to package instructions until fluffy and tender. Set aside to cool. This can be done ahead of time to save prep time.
- Roast Vegetables. In a medium bowl, toss the asparagus and radishes with 2 teaspoons of olive oil, salt, and pepper to taste. Spread them evenly on the prepared baking sheet in a single layer.
- Roast. Roast the vegetables in the oven for 20–30 minutes, tossing halfway through at 15 minutes. Adjust roasting time if asparagus spears are thin, removing them earlier as needed.
- Cool Vegetables. Remove the vegetables from the oven when tender and roasted to your preference. Allow them to cool at room temperature for about 20 minutes.
- Make Dressing. In a large salad bowl, whisk together ¼ cup olive oil, freshly squeezed lemon juice, minced garlic, maple syrup, sea salt, and crushed red pepper flakes until well combined.
- Combine Salad. Add the cooled roasted asparagus and radishes, cooked quinoa, chopped Italian parsley, scallions, and shelled pistachios into the bowl with the dressing. Toss everything gently but thoroughly to coat.
- Taste and Adjust. Taste the salad and adjust seasoning with additional salt and pepper if desired. Serve immediately or chill for later enjoyment.
Notes
- Quinoa can be cooked ahead of time and refrigerated to save time.
- Thin asparagus spears roast faster; monitor closely to avoid overcooking.
- For a nut-free version, omit pistachios or substitute with roasted pumpkin seeds.
- This salad can be served warm or cold.
- Maple syrup adds a subtle sweetness balancing the tart lemon juice.
- Prep Time: 10 minutes
- Cook Time: 20-30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
