asian quinoa salad

Delicious and satisfying Quinoa Asparagus Salad is a combination of roasted asparagus, quinoa, chickpeas and tangy feta cheese; tossed in a simple lemon vinaigrette. This easy gluten free, vegetarian dish is packed with plant-based protein and is perfect as a side or a light meal.

30-Minute Roasted Asparagus Quinoa Salad

quinoa

asparagus (trimmed)

+ 1 teaspoon extra virgin olive oil

lemon juice

garlic (crushed)

chickpeas

scallions ((about 3 scallions))

feta cheese (crumbled)

sea salt

black pepper

mint, parsley or cilantro (optional for garnish)

Preheat the oven to 425ºF. Place the asparagus on a rimmed baking sheet and toss with 1 teaspoon of olive oil and season with salt and pepper.

Pop in the oven and bake for 8-12 minutes or until tender. The thickness of your asparagus will determine how long it needs to cook.

Cool and cut into 1-inch pieces. Set aside.

Roasted Asparagus

In a fine-meshed strainer, rinse the quinoa under cold water for 30 seconds. Drain well.

In a small saucepan combine quinoa with 2 cups of water. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook, uncovered, until the quinoa has absorbed all of the water, about 15 minutes.  Cover, and set aside.

Quinoa

In a large bowl, combine the rest of the olive oil, lemon juice, and garlic. Season with salt and pepper and whisk together.

Add the cooked quinoa, chickpeas, scallions, and asparagus to the bowl with the dressing and gently toss everything together.

Transfer into a serving bowl and top with crumbled feta cheese and fresh herbs if using. Adjust seasonings and enjoy.

Assembly

Everyone always loves this Thai Quinoa Salad recipe that perfectly balances fresh, crunchy vegetables and quinoa, drizzled with a delicious peanut sauce.

Thai Quinoa Salad

quinoa (, uncooked)

red cabbage (, shredded)

red bell pepper (, diced)

red onion (, chopped)

carrots (, shredded)

edamame (, shelled)

cilantro (, chopped)

green onions (, chopped)

cashews (, halves)

peanut butter (, crunchy or smooth)

ginger

Tablespoons low-sodium soy sauce

Tablespoon honey

Tablespoon red wine vinegar

sesame oil

olive oil

Sriracha hot sauce

(if necessary)

Cook quinoa according to package directions. You should have a little over 2 cups of quinoa.

Make sauce: Add peanut butter and honey to a microwave safe bowl and heat in microwave for 10-20. Stir until smooth. Add in ginger, soy sauce, vinegar, sesame oil, olive oil and sriracha and stir until smooth and creamy. If necessary, thin the dressing by adding a little more olive oil or some water. Taste and add more hot sauce, if desired. Drizzle half of the dressing over the cooked and cooled quinoa. Toss to combine.

Combine veggies: In a large bowl combine the red pepper, onion, cabbage, carrots, edamame, and cilantro. 

Add quinoa and as much of the remaining dressing as you&#39;d like, to taste. Add cashews and garnish with green onions. Enjoy.

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