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Crispy Quinoa and Roasted Asparagus Salad Recipe

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3.9 from 55 reviews

This Crispy Quinoa and Roasted Asparagus Salad combines toasted quinoa with tender roasted asparagus, fresh avocado, and a vibrant sesame-tahini dressing. The salad offers a delightful mix of textures and flavors, making it a perfect light lunch or side dish that can be enjoyed warm or at room temperature.

Ingredients

Salad

  • 2 cups cooked and cooled quinoa (from 1 cup dry)
  • 1 lb. asparagus, woody ends trimmed
  • 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
  • 1/2 tsp. kosher salt

For roasting and toasting

  • 1 Tbsp. lower-sodium tamari or soy sauce (for quinoa)
  • 1 Tbsp. toasted sesame oil (for quinoa)
  • 1 Tbsp. extra-virgin olive oil (or avocado oil) (for asparagus)

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

Optional garnish

  • 1 to 2 Tbsp. toasted sesame seeds

Instructions

  1. Preheat and prepare baking sheets: Preheat the oven to 375ºF. Line a large baking sheet with parchment paper for the quinoa. On this sheet, toss the cooked quinoa with 1 Tbsp. tamari and 1 Tbsp. toasted sesame oil until evenly coated, then spread it into an even layer. On a separate baking sheet, toss the trimmed asparagus with 1 Tbsp. olive oil (or avocado oil) and 1/2 tsp. kosher salt, spreading in a single layer without overlap.
  2. Roast quinoa and asparagus: Place both baking sheets in the oven simultaneously; place the quinoa rack in the center and asparagus one rack below. Roast for 10 minutes. After 10 minutes, remove the asparagus and set aside to cool. Toss the quinoa well and return to the oven for an additional 15 minutes, totaling 25 minutes, until the quinoa is golden and crispy.
  3. Prepare the dressing: While the quinoa and asparagus roast, whisk together all dressing ingredients (tahini, seasoned rice vinegar, tamari, toasted sesame oil, maple syrup, lime juice, grated ginger, and grated garlic) in a glass jar, liquid measuring cup, or medium bowl until smooth and well combined.
  4. Assemble the salad: In a large serving bowl or platter, combine the shelled edamame, diced avocado, chopped scallions, and fresh basil. Slice the cooled asparagus diagonally into 2-inch pieces and add to the bowl.
  5. Combine and serve: Top the salad mixture with the crispy quinoa then pour the dressing over everything. Gently toss to combine all ingredients evenly. Garnish with toasted sesame seeds if desired. Serve the salad warm or at room temperature for best flavor and texture. Note that the quinoa will soften after mixing, so it is best enjoyed fresh.

Notes

  • Use lower-sodium tamari or soy sauce to control sodium levels.
  • Quinoa must be cooked and fully cooled before roasting for the best crispy texture.
  • This salad is best served fresh, as the crispy quinoa will soften after sitting with the dressing.
  • Any mild oil can be used for roasting asparagus, such as avocado or extra-virgin olive oil.
  • To make the salad vegan and gluten-free, ensure tamari is gluten-free and skip any animal-based additives.

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