Crispy Quinoa and Roasted Asparagus Salad
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!
Servings: 4
Equipment
- 2 Large baking sheets
- Mixing bowls
Ingredients
- 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
- 1 cup shelled edamame (I use 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)
Ginger-Sesame 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
- Preheat oven to 375ºF.On a large baking sheet coated with parchment paper, add quinoa, tamari, and toasted sesame oil; toss well to coat. Spread quinoa into an even layer.On a separate baking sheet, toss asparagus with olive oil and kosher salt, and arrange in a single layer, avoiding any overlap.Place both pans in the oven (I prefer doing the quinoa on the center rack, and the asparagus one rack below) and set timer for 10 minutes.After 10 minutes, remove asparagus from oven and set aside to cool. Give the quinoa a good toss and place back in the oven for another 15 minutes (25 minutes total), until golden and crispy.
- Meanwhile, prepare dressing by combining all dressing ingredients in a glass jar (or large liquid measuring cup) or medium bowl. Whisk well to combine.
- To a large serving bowl or platter, combine edamame, avocado, scallions, and basil. Slice asparagus on the bias into 2-inch long pieces and add to bowl.
- Top salad with crispy quinoa and pour dressing overtop; gently toss to combine. Garnish with toasted sesame seeds, if desired. Enjoy warm or closer to room temperature.(Note: The quinoa will soften shortly after being mixed with the dressing and other salad components, so this salad is best enjoyed fresh.)
Notes
- 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. Fully thaw before baking.)
- Store. Place 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.
Nutrition
Serving: 1.33cups | Calories: 430kcal | Carbohydrates: 40g | Protein: 14g | Fat: 25g | Saturated Fat: 2g | Sodium: 630mg | Fiber: 12g | Sugar: 11g