Spring Quinoa Salad
There are so many renditions of quinoa salad, but I love this one because it uses many ingredients in season during Spring. This salad is so hearty on its own and can be eaten as a main meal or used as a side dish alongside your protein.
For many Easters, I have used this quinoa salad recipe as a healthy side dish, and I am always pleasantly surprised to see it eaten up at the end of the meal.
I sometimes make a large batch of this salad at the start of the week and eat it for lunch, topped with some grilled chicken or chickpeas for extra protein.
Salads are so versatile and it’s easy to make substitutions for other ingredients. For example, if you don’t have pumpkin seeds you can use sunflower seeds or nuts. Prefer sweet potato over Yukon gold? No problem!
Happy Spring!
Spring Quinoa Salad
Serves 6
Ingredients:
For the salad:
1 cup uncooked quinoa
3/4 pound Yukon gold potatoes or sweet potatoes, chopped into 1/2-inch chunks
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
3 medium-size garlic cloves, peel on
1 T extra virgin olive oil
1 cup finely chopped kale of choice
3 green onions, thinly sliced
3 T pumpkin seeds (sub sunflower seeds or nuts)
1 large Hass avocado sliced into chunks
For the dressing:
1/4 cup apple cider vinegar
1/2 cup extra virgin olive oil
2 tsp Dijon mustard
Herbs and spices to taste
Instructions:
Preheat the oven to 400 degrees Fahrenheit. Line two large baking sheets with parchment paper.
In a large bowl, add the chopped potatoes, asparagus, and garlic cloves. Add the olive oil and sprinkle with salt and pepper. Divide the mixture among the two baking sheets.
Roast for 15 minutes and then rotate the baking sheets and roast for another 10-15 minutes or until the potatoes and asparagus are tender and golden.
Cook the quinoa according to the package instructions. Typically, it’s 1 cup of dried quinoa to 1 1/2 cups of water but always check the package instructions.
In a small bowl, add all of the dressing ingredients and whisk to combine.
When the vegetables are done roasting, set aside the garlic cloves. Add the roasted vegetables to a large bowl, and stir in the quinoa and raw kale.
Remove the skin from the garlic cloves and finely chop or mash. Whisk the garlic into the dressing and pour all of the dressing over the vegetables.
Use a large spoon to stir the dressing. Add more herbs and spices to taste.
Serve immediately or make ahead and store in the refrigerator for a few days. Reheat or serve cold.
*If making this as a main meal, try adding grilled or roasted chicken, chickpeas, lentils, or plant-based meats.
