Description
This Crispy Quinoa and Roasted Asparagus Salad is a delightful and healthy combination of crunchy roasted quinoa, tender asparagus, creamy avocado, and fresh herbs, all tossed in a flavorful sesame-ginger dressing. Perfect as a satisfying main or side dish, it’s packed with plant-based protein and vibrant textures, served warm or at room temperature.
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
- Preheat and Roast: Preheat the oven to 375ºF. On a large baking sheet lined with parchment paper, toss the cooked quinoa with tamari and toasted sesame oil until well coated, then spread evenly. On a separate baking sheet, toss asparagus with olive oil and kosher salt, arranging in a single layer without overlap. Place the quinoa sheet on the center rack and the asparagus one rack below. Roast for 10 minutes.
- Finish Roasting Quinoa and Cool Asparagus: After 10 minutes, remove the asparagus from the oven and set it aside to cool. Toss the quinoa well and return it to the oven for another 15 minutes, for a total of 25 minutes roasting time, until golden and crispy.
- Prepare the Dressing: While the quinoa and asparagus roast, combine all dressing ingredients—tahini, seasoned rice vinegar, tamari, toasted sesame oil, maple syrup, fresh lime juice, grated ginger, and garlic—in a glass jar or bowl. Whisk vigorously until smooth and emulsified.
- Assemble the Salad: In a large serving bowl or platter, combine shelled edamame, diced avocado, chopped scallions, and fresh basil. Slice the cooled asparagus diagonally into 2-inch pieces and add to the mix.
- Add Quinoa and Dress: Top the salad with the crispy quinoa. Pour the dressing over the salad and gently toss to evenly coat all ingredients. Garnish with toasted sesame seeds if desired.
- Serve: Serve the salad warm or near room temperature. Note that the quinoa will soften after mixing with the dressing, so it’s best enjoyed fresh for the optimum crispy texture.
Notes
- Quinoa crisps best when spread in a thin, even layer and roasted at 375ºF.
- Use lower-sodium tamari to reduce saltiness without sacrificing umami flavor.
- This salad is best eaten fresh to enjoy the quinoa crispiness before it softens.
- Substitute edamame with chickpeas or green peas for different protein options.
- For a nuttier touch, toast the sesame seeds lightly before adding as garnish.
