Description
A vibrant, one-bowl Spring Quinoa Salad packed with roasted asparagus, radishes, and a bright lemony dressing. This protein-rich, plant-based dish is quick to prepare and ideal for a light lunch or dinner, celebrating seasonal ingredients with minimal effort.
Ingredients
1 cup dry quinoa, rinsed and drained
1 lb (about 20 stalks) fresh asparagus, trimmed
3 medium radishes, halved and thinly sliced
2 tablespoons olive oil
1 cup cherry tomatoes, halved
1/4 red onion, finely chopped
1/4 cup fresh mint leaves, chopped
Zest and juice of 1 lemon (about 2 tablespoons)
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
Salt and pepper, to taste
Instructions
Preheat oven to 400°F (200°C)
In a large bowl, toss asparagus and radishes with olive oil, salt, and pepper
Spread evenly on a baking sheet and roast for 15-20 minutes, or until tender
Meanwhile, cook quinoa in 2 cups water or vegetable broth until liquid is absorbed (15 minutes, fluff with a fork)
Let roasted vegetables cool slightly, then add cooked quinoa, cherry tomatoes, red onion, and mint to the bowl
Whisk together lemon zest, lemon juice, honey, Dijon mustard, salt, and pepper for the dressing
Pour dressing over the salad and mix well until everything is coated
Serve warm or chilled, ideally within 1 hour for optimal texture
Notes
Rinse quinoa thoroughly to remove its naturally bitter coating
Adjust dressing sweetness by adding more honey or maple syrup
Add chickpeas or avocado for extra creaminess and protein
Store leftovers in an airtight container in the refrigerator for up to 4 days
Substitute asparagus with zucchini or bell peppers if unavailable
For a zesty twist, add a splash of apple cider vinegar to the dressing
- Prep Time: 15
- Cook Time: 30
- Category: Recipes
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approximately 1.5 cups)
- Calories: 520
- Sugar: 6g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 68g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 0mg