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Spring Quinoa Salad is Bright, Nutritious, and Easy to Make

Spring Quinoa Salad is Bright, Nutritious, and Easy to Make
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This spring quinoa salad combines fresh roasted vegetables with nutty quinoa and a zesty lemon-maple dressing. It is a versatile, make-ahead dish perfect for healthy lunches or easy side dishes.

Ingredients

Scale

1 cup dry quinoa, rinsed well

1 lb fresh asparagus, trimmed and chopped into 1-inch pieces

1 bunch radishes, quartered

1/4 cup + 2 teaspoons olive oil, divided

Juice of 1 lemon

3 cloves garlic, minced finely

2 teaspoons pure maple syrup

1 teaspoon fine sea salt, plus more for roasting

1 pinch crushed red pepper flakes

1/3 cup Italian parsley, chopped

5 scallions, chopped, green parts only

1/4 cup shelled pistachios, chopped

Instructions

1. Preheat your oven to 400 degrees Fahrenheit.

2. Cook one cup of dry quinoa according to the package directions.

3. Spread the cooked quinoa on a baking sheet or large plate to cool completely.

4. Toss the chopped asparagus and quartered radishes with two teaspoons of olive oil on a rimmed baking sheet.

5. Season the vegetables generously with salt and black pepper.

6. Roast for 15 to 20 minutes until the asparagus is tender and the radishes are slightly caramelized.

7. Remove the baking sheet from the oven and let the vegetables cool slightly.

8. Whisk together the remaining quarter cup of olive oil, fresh lemon juice, minced garlic, maple syrup, one teaspoon of sea salt, and a pinch of red pepper flakes in a large mixing bowl.

9. Add the cooled quinoa, roasted vegetables, chopped parsley, chopped scallions, and chopped pistachios to the bowl with the dressing.

10. Toss all ingredients together until everything is evenly coated with the dressing.

11. Taste the salad and adjust seasoning with more salt or lemon juice if needed before serving.

Notes

Rinse the quinoa thoroughly in a fine-mesh strainer before cooking to remove bitterness.

Spread the hot cooked quinoa in a thin layer to cool so it does not become mushy.

Cut the asparagus and radishes into uniform sizes for even roasting.

Toast the chopped pistachios in a dry skillet for 2 minutes for deeper flavor.

Let the salad sit for 10 minutes after tossing so the flavors meld.

Store in an airtight container in the refrigerator for up to 4 days.

This salad is best served cold or at room temperature and is not recommended for freezing.

Nutrition

Find it online: https://slicesync.com/spring-quinoa-salad-bright-nutritious-easy-to-make/