Crispy Roasted Quinoa and Asparagus Salad with Edamame, Avocado, and Ginger-Sesame Dressing
Crispy Roasted Quinoa and Asparagus Salad with Edamame, Avocado, and Ginger-Sesame Dressing
Ingredients
For the Salad
- 2 cups cooked quinoa, cooled
- 1 tablespoon lower-sodium tamari or soy sauce
- 1 tablespoon toasted sesame oil
- 1 pound asparagus, trimmed
- 1 tablespoon extra-virgin olive oil
- 1 cup shelled edamame, frozen/thawed
- 1 avocado, large, diced
- 1/2 cup scallions, chopped
- 1/4 cup fresh basil, chopped
- 1 tablespoon toasted sesame seeds, to 2 tablespoons
For the Dressing
- 2 tablespoons tahini
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon lower-sodium tamari or soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon maple syrup
- 1 tablespoon fresh lime juice
- 1 1/2 teaspoons fresh ginger, grated
- 1/2 teaspoon garlic, grated
Instructions
- 1
Preheat your oven to 400°F. Line two baking sheets with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a medium bowl, combine the 2 cups of cooked and cooled quinoa with 1 tablespoon of lower-sodium tamari or soy sauce and 1 tablespoon of toasted sesame oil. Toss gently to ensure the quinoa is evenly coated.
⏱️ 3 min
- 3
Spread the seasoned quinoa in a single, even layer on one of the prepared baking sheets. Place in the preheated oven and roast for 15-20 minutes, or until the quinoa is crispy and golden brown, stirring once halfway through.
⏱️ 20 min•🌡️ 400
- 4
While the quinoa roasts, prepare the asparagus. Trim the tough, woody ends off the 1 pound of asparagus. In a bowl, toss the trimmed asparagus with 1 tablespoon of extra-virgin olive oil.
⏱️ 5 min
- 5
Arrange the oiled asparagus in a single layer on the second prepared baking sheet. Roast in the oven for 8-12 minutes, or until the asparagus is tender-crisp and slightly charred. Remove from oven and set aside.
⏱️ 10 min•🌡️ 400
- 6
While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together 2 tablespoons of tahini, 2 tablespoons of seasoned rice vinegar, 1 tablespoon of lower-sodium tamari or soy sauce, 1 tablespoon of toasted sesame oil, 1 tablespoon of maple syrup, 1 tablespoon of fresh lime juice, 1 1/2 teaspoons of grated fresh ginger, and 1/2 teaspoon of grated garlic until smooth and well combined.
⏱️ 5 min
- 7
Once the quinoa and asparagus are cooked and slightly cooled, transfer them to a large mixing bowl. Add the 1 cup of shelled edamame, the 1 large diced avocado, 1/2 cup of chopped scallions, and 1/4 cup of chopped fresh basil to the bowl.
⏱️ 5 min
- 8
Pour the prepared ginger-sesame dressing over the salad ingredients. Toss gently to ensure all components are well coated with the dressing. Garnish with 1 to 2 tablespoons of toasted sesame seeds before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Roasted Quinoa and Asparagus Salad with Edamame, Avocado, and Ginger-Sesame Dressing
For the Salad
- 2 cups cooked quinoa, cooled
- 1 tablespoon lower-sodium tamari or soy sauce
- 1 tablespoon toasted sesame oil
- 1 pound asparagus, trimmed
- 1 tablespoon extra-virgin olive oil
- 1 cup shelled edamame, frozen/thawed
- 1 avocado, large, diced
- 1/2 cup scallions, chopped
- 1/4 cup fresh basil, chopped
- 1 tablespoon toasted sesame seeds, to 2 tablespoons
For the Dressing
- 2 tablespoons tahini
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon lower-sodium tamari or soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon maple syrup
- 1 tablespoon fresh lime juice
- 1 1/2 teaspoons fresh ginger, grated
- 1/2 teaspoon garlic, grated
Instructions
- 1
Preheat your oven to 400°F. Line two baking sheets with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a medium bowl, combine the 2 cups of cooked and cooled quinoa with 1 tablespoon of lower-sodium tamari or soy sauce and 1 tablespoon of toasted sesame oil. Toss gently to ensure the quinoa is evenly coated.
⏱️ 3 min - 3
Spread the seasoned quinoa in a single, even layer on one of the prepared baking sheets. Place in the preheated oven and roast for 15-20 minutes, or until the quinoa is crispy and golden brown, stirring once halfway through.
⏱️ 20 min•🌡️ 400 - 4
While the quinoa roasts, prepare the asparagus. Trim the tough, woody ends off the 1 pound of asparagus. In a bowl, toss the trimmed asparagus with 1 tablespoon of extra-virgin olive oil.
⏱️ 5 min - 5
Arrange the oiled asparagus in a single layer on the second prepared baking sheet. Roast in the oven for 8-12 minutes, or until the asparagus is tender-crisp and slightly charred. Remove from oven and set aside.
⏱️ 10 min•🌡️ 400 - 6
While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together 2 tablespoons of tahini, 2 tablespoons of seasoned rice vinegar, 1 tablespoon of lower-sodium tamari or soy sauce, 1 tablespoon of toasted sesame oil, 1 tablespoon of maple syrup, 1 tablespoon of fresh lime juice, 1 1/2 teaspoons of grated fresh ginger, and 1/2 teaspoon of grated garlic until smooth and well combined.
⏱️ 5 min - 7
Once the quinoa and asparagus are cooked and slightly cooled, transfer them to a large mixing bowl. Add the 1 cup of shelled edamame, the 1 large diced avocado, 1/2 cup of chopped scallions, and 1/4 cup of chopped fresh basil to the bowl.
⏱️ 5 min - 8
Pour the prepared ginger-sesame dressing over the salad ingredients. Toss gently to ensure all components are well coated with the dressing. Garnish with 1 to 2 tablespoons of toasted sesame seeds before serving.
⏱️ 2 min