Spring Quinoa Salad

This vibrant quinoa salad is a perfect balance of protein, fiber, healthy fats, and fresh veggies, making it a satisfying meal on its own. This salad is light yet filling, and it holds up great for meal prep. Make it once and enjoy a flavorful, nutritious lunch all week long!

Ingredients

• 1 cup dry quinoa
• 1 lb. fresh asparagus, trimmed and chopped into 1 inch pieces
• 1 bunch radishes, quartered
• ¼ cup olive oil + 2 teaspoons
• juice of 1 lemon
• 3 cloves garlic, minced
• 2 teaspoons pure maple syrup
• 1 teaspoon fine sea salt
• pinch crushed red pepper flakes
• ⅓ cup chopped Italian parsley
• 5 scallions, chopped (green part only)
• ¼ cup chopped shelled pistachios

Directions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Cook quinoa by following the directions on the back of the package. Remove from heat and let cool. (This step can be done ahead of time.)
3. In a medium bowl, mix asparagus and radishes with 2 teaspoons of olive oil. Season with salt and pepper, to taste and spread in a single layer on prepared baking sheet.
4. Place in oven and roast for 20-30 minutes or until the vegetables have reached your desired texture. Toss them around the 15 minute mark. Note: If your asparagus spears are really thin, they may need to be taken out of the oven a bit earlier than the radishes.
5. Once roasted, remove the veggies from the oven and allow to cool for 20 minutes.
6. In a large salad bowl, whisk together ¼ cup olive oil, lemon juice, garlic, maple syrup, sea salt and red pepper flakes.
7. Add the asparagus, radishes, quinoa, parsley, scallions and pistachios to the bowl with the dressing and toss well to combine. Taste and add more salt and pepper, if needed. Enjoy!