Crispy Quinoa Salad with roasted asparagus, avocado, and edamame in a ginger-sesame dressing. Packed with fiber and plant-based protein, this nourishing salad is vegan, gluten free, and so satisfying!

Why You’ll Love this Crispy Quinoa Salad

• Nutritious. This salad is a nutritional dream! Packed with plant-based protein, fiber (12 grams per serving!), prebiotics, and heart-healthy fats. It’s also vegan, gluten free, and nut free.
• Hearty. Between the satisfying textures and satiating ingredients, this salad is filling enough to enjoy as a stand alone meal.
• Versatile. If there is any ingredient you dislike, there are plenty of potential swaps!
• Fit for company. I love a salad that feels impressive enough for entertaining. This is a fabulous option for spring brunches or lunch.

If you’re a fan of my Asparagus Avocado Salad, this recipe has similar ingredients and flavors.

The crispy quinoa topping really takes it up a notch in terms of textures and flavors. (Roasting the quinoa really amplifies its inherent nuttiness, adding extra richness to the salad.)

I also LOVE the creamy ginger-sesame dressing in this crispy quinoa salad. It’s beautifully bold and complements the toasty quinoa and other salad components like a dream.

And if you love asparagus salads as much as I do this time of year, add this Asparagus and Feta Salad to your recipe list, too!

The Ingredients

• Asparagus: You need 1 pound of asparagus, which is a seasonal favorite this time of year. Just be sure to trim off the woodsy ends, which are a bit more fibrous than the rest of the stalks.
• Avocado: You need one large or two small avocados, which should be just ripe (not overly soft). Avocados are a fabulous source of heart-healthy fats and fiber.
• Edamame: I suggest buying frozen shelled edamame for convenience. You can either let it come to room temperature or give it a quick nook in the microwave to thaw.
• Scallions: The pale green and vibrant tops of green onions (scallions) add aromatic goodness to the salad.
• Basil: Fresh basil complements the sesame dressing beautifully. If you’re not a fan of basil, you can swap it for fresh mint.
• Quinoa: This recipe calls for quinoa that has already been cooked and cooled. You need 2 cups of cooked quinoa (from 1 cup dry), which is tossed in oil and tamari, and roasted to crispy, golden perfection.
• Tamari: Tamari is a gluten free alternative to soy sauce. (You can certainly use regular soy sauce, too!)
• Sesame Oil: Look for toasted sesame oil, which has a stronger, nuttier flavor.
• Tahini: Tahini is made from hulled sesame seeds, and offers rich, toasty flavor and top-notch creaminess. My favorite brand is Soom, which is beautifully bitter and ultra smooth.
• Maple Syrup: A little sweetness helps balance the bitterness of the dressing. Alternatively, you can use honey or date syrup.
• Vinegar: I suggest using seasoned rice vinegar, however natural rice vinegar also works!
• Lime: A squeeze of fresh lime juice adds bright top notes to the salad.
• Ginger + Garlic: A mix of fresh grated ginger and garlic adds aromatic goodness to the dressing. I suggest grating them both on a microplane.

For a complete list of recipe ingredients and quantities, see the recipe card below.

The Directions

Step 1: Toast Quinoa

Toss quinoa with tamari and sesame oil on a large baking sheet. Bake at 375ºF for 25 minutes, tossing once midway through, until golden and crispy.

Step 2: Bake Asparagus

On a separate baking sheet, arrange asparagus and toss with oil and salt. Bake for 10 minutes and set aside to cool. Once cool enough to handle, cut asparagus into 1-2″ inch pieces.

Step 3: Prepare Dressing

In a small bowl or glass jar, combine tahini, rice vinegar, maple syrup, tamari, sesame oil, ginger, and garlic; whisk until smooth.

Step 4: Combine Salad Ingredients

In a large bowl or serving platter, combine asparagus, avocado, edamame, scallions, and basil.

Step 5: Add Crispy Quinoa

Step 6: Add Dressing, toss to combine, and serve!

Recipe Tips and Tricks

• Don’t Overcook the Asparagus. Asparagus can easily become mushy and stringy if overcooked. To avoid this, roast the asparagus for just 10 minutes, which will ensure it still retains some bite.
• Toss Quinoa while Roasting. Be sure to toss the asparagus at least once during roasting, which ensures even cooking (and prevents the quinoa around the outer edges from burning).
• Wait to Dress. Only dress the salad when ready to eat! The quinoa will quickly lose its crisp once tossed with the dressing and other salad components.
• Enjoy Warm. This salad is best enjoyed fresh, while the quinoa is still warm and crispy.

Make-Ahead and Storage Tips

• Make-Ahead. I suggest boiling the quinoa up to 1 day ahead to give it a chance to fully cool. Just refrigerate until ready to use. (Alternatively, you can use packs of frozen, pre-cooked quinoa for convenience.)
• Store. Place leftover crispy quinoa salad in an airtight container and refrigerate for up to 3 days. The quinoa will soften, however it will still retain its toasty flavor from roasting.
• Enjoy leftovers chilled, or let the salad come closer to room temperature by removing from the refrigerator about 30 minutes before eating.

More Asparagus Recipes to Try

VGVegetarianNFNut-Free

Asparagus and Avocado Salad

VGVegetarianGFGluten-FreeLCLow Carb

Asparagus and Feta Salad

VGVegetarianNFNut-Free

30 Minute Asparagus and Lemon Pasta

NFNut-Free

One Skillet Lemon Pepper Shrimp and Orzo

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