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quinoa salad with roasted asparagus
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Quinoa Salad with Roasted Asparagus

This Quinoa Salad with Roasted Asparagus is quick and easy to make for your busy days! It is made with red onion, pepper, asparagus, quinoa, and vinaigrette!  
Course Salad
Cuisine American
Keyword gluten-free, lunch, Salad, vegan, vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
Calories 164kcal

Ingredients

Instructions

  • In a large bowl, add all the ingredients, except the homemade vinaigrette.
  • Mix all the ingredients to combine.
  • Then pour vinaigrette over the salad and toss really well.
  • Taste and adjust the seasoning if you think it is necessary.

Notes

  • Rinse the quinoa before cooking so it doesn't taste bitter.
  • You can use chilled leftover asparagus for the salad or reheat it before adding to the salad.
  • To store: I recommend not adding the vinaigrette to the salad if you plan on storing it in the fridge as it can get soggy. This salad lasts for up to 4 days in the fridge when stored separately.

Nutrition

Serving: 1/4 | Calories: 164kcal | Carbohydrates: 13g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 188mg | Potassium: 161mg | Fiber: 2g | Sugar: 1g