Asparagus and crispy quinoa salad

Asparagus and crispy quinoa salad

Roasted asparagus and crispy oven-baked quinoa with avocado and edamame, tossed in a ginger-sesame dressing. Adapted from Dishing Out Health.

  • ⏲️ Prep: 20 mins
  • 🍳 Cook time: 25 mins
  • 🍽️ Servings: 4

Ingredients

Salad

  • 5 dl cooked and cooled quinoa (from ~2 dl dry)
  • 1 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 450 g asparagus, woody ends trimmed
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 150 g shelled edamame (frozen, thawed)
  • 1 large avocado, diced
  • 1 dl chopped scallions
  • 1/2 dl chopped fresh basil
  • 1–2 tbsp toasted sesame seeds (optional)

Ginger-sesame dressing

  • 2 tbsp tahini (or peanut butter)
  • 2 tbsp seasoned rice vinegar
  • 1 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp maple syrup
  • 1 tbsp lime juice
  • 1 1/2 tsp grated fresh ginger
  • 1/2 tsp grated garlic

Directions

  1. Heat oven to 190°C. On a parchment-lined baking sheet, toss the quinoa with soy sauce and sesame oil and spread it evenly. On a second sheet, toss the asparagus with olive oil and salt in a single layer.
  2. Bake both for 10 mins (quinoa on the centre rack, asparagus below). Remove the asparagus and set aside to cool. Stir the quinoa and return it to the oven for another 15 mins (25 total), until golden and crispy.
  3. Meanwhile, whisk together all the dressing ingredients until smooth.
  4. In a large bowl, combine the edamame, avocado, scallions and basil. Slice the cooled asparagus on the bias into 5 cm pieces and add to the bowl.
  5. Top with the crispy quinoa, pour over the dressing and toss gently. Garnish with sesame seeds if using. Serve warm or at room temperature — the quinoa softens once mixed, so enjoy it fresh.