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Crispy Quinoa and Roasted Asparagus Salad with Ginger-Sesame Dressing Recipe

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4.2 from 25 reviews

A vibrant and healthy Crispy Quinoa and Roasted Asparagus Salad featuring nutty quinoa, tender roasted asparagus, creamy avocado, and a flavorful ginger-sesame dressing. This dish combines crisp textures and fresh herbs, making it a perfect light lunch or side for any meal.

Ingredients

Salad Ingredients

  • 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
  • 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)

Ginger-Sesame 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

  1. Prepare the quinoa: Cook 1 cup of dry quinoa according to package instructions, then spread it out on a baking sheet to cool completely. Once cooled, toss quinoa with 1 tablespoon lower-sodium tamari and 1 tablespoon toasted sesame oil to flavor.
  2. Roast the asparagus: Preheat the oven to 425°F (220°C). Toss the trimmed asparagus with 1 tablespoon extra-virgin olive oil and 1/2 teaspoon kosher salt. Spread on a baking sheet in a single layer and roast for about 10-12 minutes, until tender and lightly browned.
  3. Make the ginger-sesame dressing: In a small bowl, whisk together 2 tablespoons tahini, 2 tablespoons seasoned rice vinegar, 1 tablespoon lower-sodium tamari, 1 tablespoon toasted sesame oil, 1 tablespoon maple syrup, 1 tablespoon fresh lime juice, 1 1/2 teaspoons grated fresh ginger, and 1/2 teaspoon grated garlic until smooth.
  4. Assemble the salad: In a large bowl, combine the crispy quinoa, roasted asparagus, 1 cup shelled edamame, diced avocado, chopped scallions, and chopped fresh basil. Pour the ginger-sesame dressing over the salad and gently toss to combine.
  5. Add finishing touches: Sprinkle 1 to 2 tablespoons toasted sesame seeds on top for extra crunch and garnish. Serve immediately or chill briefly before serving for enhanced flavor.

Notes

  • Be sure to cook and cool the quinoa completely to achieve a crispy texture when tossed with tamari and sesame oil.
  • Roasting asparagus at a high temperature keeps it tender yet crisp and flavorful.
  • You can swap edamame for peas or chickpeas for different protein options.
  • Adjust the quantity of sesame seeds to your preference or omit if desired.
  • This salad is best enjoyed fresh but can be refrigerated for up to 2 days.

Find it online: https://familydinnercooking.com/crispy-quinoa-and-roasted-asparagus-salad-with-ginger-sesame-dressing-recipe/