A light and nutritious quinoa salad with the vibrant flavors of spring, featuring roasted asparagus and crisp radishes. The lemony dressing adds a zesty kick, making it a perfect dish for a healthy and delightful meal.
Ingredients:
- 1 cup quinoa, rinsed and cooked
- 1 bunch asparagus, trimmed and cut into bite-sized pieces
- 1 bunch radishes, sliced
- 1/4 cup olive oil
- Salt and pepper to taste
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley
- 1/4 cup crumbled feta cheese optional
Instructions:
Preheat oven to 400F 200C
Toss asparagus with 2 tablespoons of olive oil, salt, and pepper on a baking sheet
Roast asparagus in the preheated oven for 15-20 minutes or until tender and slightly crispy
In a large bowl, combine cooked quinoa, roasted asparagus, and sliced radishes
In a small bowl, whisk together the remaining olive oil, lemon juice, and chopped parsley
Pour the dressing over the quinoa mixture and toss to combine
If desired, sprinkle with crumbled feta cheese before serving
Serve chilled or at room temperature
Enjoy your refreshing Spring Quinoa Salad!
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