Spring Quinoa Salad with Roasted Asparagus
This Spring Quinoa Salad recipe is loaded with asparagus, peas, cucumber, and red onions with an easy and delicious homemade vinaigrette.
Servings: 4 people
Ingredients
- 2 cups cooked quinoa
- 1 cup cucumber diced
- 1 cup roasted asparagus cut in three parts
- ½ cup red onions diced
- 1 cup cooked green peans
- 1/3 cup homemade vinaigrette
- Salt and ground fresh black pepper to taste
Instructions
- In a big bowl add all the ingredients (except the vinaigrette) and mix together until combine.
- Pour the vinaigrette and stir to combine.
- Put in the fridge for 15 minutes and serve it cold. Enjoy!
Notes
- Remember to rinse the quinoa before cooking so they don't taste bitter.
- Before roasting the asparagus, make sure to remove the woody bottoms.
- I like English cucumbers as they're seedless and don't have a thick skin.
- To store: I recommend not adding the dressing 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.
- To reheat: You can warm up the quinoa salad in the microwave before adding the dressing.
Nutrition
Serving: 1/4 | Calories: 259kcal | Carbohydrates: 32g | Protein: 9g | Fat: 11g | Sodium: 461mg | Potassium: 222mg | Fiber: 4g | Sugar: 3g