Description
Welcome the warmer weather with this vibrant Spring Quinoa Salad, packed with fresh asparagus, crisp radishes, and nutty quinoa tossed in a bright lemon-maple dressing. It’s a quick, healthy dish ideal for picnics, potlucks, or weeknight meals. Ready in 30 minutes, it’s a crowd-pleaser with balanced flavors and stunning presentation.
Ingredients
1 cup dry quinoa
1 lb. fresh asparagus, trimmed and chopped into 1-inch pieces
1 bunch radishes, quartered
⅓ cup chopped Italian parsley
5 scallions, chopped (green part only)
¼ cup chopped shelled pistachios
¼ cup + 2 teaspoons olive oil
Juice of 1 lemon
3 cloves garlic, minced
2 teaspoons pure maple syrup
1 teaspoon fine sea salt
Pinch crushed red pepper flakes
Instructions
Rinse quinoa under water to remove bitterness
Bring 2 cups water to a boil. Add quinoa, return to a boil, then reduce heat. Cover and simmer 15 minutes until water is absorbed. Drain and cool
Blanch asparagus in boiling water 2-3 minutes until vibrant green. Drain and chop (or roast at 400°F (200°C) for 10-12 minutes)
In a large bowl, combine cooled quinoa, asparagus, radishes, parsley, scallion, and pistachios
In a small bowl, whisk together olive oil, lemon juice, garlic, maple syrup, salt, and red pepper flakes
Pour dressing over salad mixture. Toss to combine
Chill for 30 minutes before serving for best flavor
Notes
Substitute asparagus with broccoli florets
Replace pistachios with almonds or walnuts
Add cherry tomatoes or avocado for extra flavor
Dressing can be stored in an airtight container for 3-5 days
For best texture, cook quinoa the day before and refrigerate
This dish reheats well for meal prepping
- Prep Time: 15
- Cook Time: 15
- Category: Recipes
- Method: Boiling and Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 1.5g
- Carbohydrates: 11g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 0mg