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Crispy Quinoa and Roasted Asparagus Salad Recipe

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4 from 3 reviews

A vibrant and nutritious salad featuring crispy roasted quinoa and tender roasted asparagus, combined with creamy avocado, fresh herbs, and a tangy tahini-based dressing. This dish offers a delightful mix of textures and flavors, perfect for a healthy lunch or a light dinner.

Ingredients

Quinoa and Roasted Asparagus

  • 2 cups cooked and cooled quinoa (from 1 cup dry)
  • 1 Tbsp. lower-sodium tamari or soy sauce
  • 1 Tbsp. toasted sesame oil
  • 1 lb. asparagus, woody ends trimmed
  • 1 Tbsp. extra-virgin olive oil (or avocado oil)
  • 1/2 tsp. kosher salt

Salad Components

  • 1 cup shelled edamame (frozen/thawed)
  • 1 large avocado, diced
  • 1/2 cup chopped scallions (pale green and vibrant tops only)
  • 1/4 cup chopped fresh basil
  • 1 to 2 Tbsp. toasted sesame seeds (optional)

Dressing

  • 2 Tbsp. tahini
  • 2 Tbsp. seasoned rice vinegar
  • 1 Tbsp. lower-sodium tamari or soy sauce
  • 1 Tbsp. toasted sesame oil
  • 1 Tbsp. maple syrup
  • 1 Tbsp. fresh lime juice
  • 1 1/2 tsp. grated fresh ginger
  • 1/2 tsp. grated garlic

Instructions

  1. Preheat and roast quinoa and asparagus. Preheat your oven to 375ºF. On a large baking sheet lined with parchment paper, combine the cooked quinoa, tamari, and toasted sesame oil, tossing well to coat evenly. Spread the quinoa into a thin layer. On a separate baking sheet, toss the trimmed asparagus with olive oil and kosher salt, arranging in a single layer to avoid overlapping. Place the quinoa baking sheet in the center rack and the asparagus sheet one rack below. Roast both for 10 minutes. After 10 minutes, remove the asparagus from the oven and set aside to cool. Toss the quinoa well and return it to the oven for an additional 15 minutes, totaling 25 minutes, until it turns golden and crispy.
  2. Make the dressing. While the quinoa finishes roasting, prepare the dressing by whisking together tahini, seasoned rice vinegar, tamari, toasted sesame oil, maple syrup, lime juice, grated fresh ginger, and grated garlic in a glass jar, large measuring cup, or medium bowl until smooth and well combined.
  3. Assemble the salad. In a large serving bowl or platter, combine shelled edamame, diced avocado, chopped scallions, and chopped fresh basil. Slice the roasted asparagus diagonally into 2-inch pieces and add to the bowl.
  4. Add quinoa and toss with dressing. Top the salad with the crispy roasted quinoa and pour the dressing evenly over all ingredients. Gently toss the salad to combine all flavors and textures. Garnish with toasted sesame seeds if desired. Serve warm or at room temperature for best texture and flavor. Note: The crispy quinoa will soften shortly after mixing with the dressing, so enjoy the salad fresh for maximum crunch.

Notes

  • This salad is best enjoyed fresh as the crispy quinoa softens after mixing with the dressing.
  • You can use avocado oil instead of olive oil for roasting asparagus if preferred.
  • Adjust the amount of toasted sesame seeds as garnish according to taste.
  • For a gluten-free version, ensure tamari used is gluten-free.
  • Leftover salad can be refrigerated but quinoa texture will change.

Find it online: https://recipefeastful.com/crispy-quinoa-and-roasted-asparagus-salad-recipe/