Roasted asparagus and radishes are the star of this fresh and flavorful springtime quinoa salad. Perfect as a make-ahead lunch option or a potluck side dish. Vegan and gluten-free.
I know I post a lot of salads, but I can’t help it that salads are my favorite thing to make. I probably should have named my blog Eating Big Salads instead of Eating Bird Food. Just kidding. Kind of.
Anyhow, my latest salad obsession is here. It’s a quinoa salad loaded with all things spring — garlic, scallions, asparagus, parsley and the prettiest of radishes.
Easter Egg Radishes. Aren’t they lovely?
For this salad I decided to roast the radishes and asparagus rather than keeping them raw. I love the crunch of raw vegetables, but roasting adds depth of flavor and a unique texture.
Roasted veggies are perfection hot from the oven, but they’re also lovely cooled and tossed into salads. Leftover roasted vegetables are a rarity around here because Isaac and I can easily eat a whole pan in one sitting. Whenever we have them for dinner I always try to make extra for salads. Sometimes it works, sometimes we just end up eating the extra. Oops!
Sorry, my love for roasting vegetables distracted me. Back to this salad and all of its springy goodness.
The raw garlic, scallions and parsley add a ton of favor so the dressing is very simple and light — just olive oil, lemon, maple syrup and sea salt. Last but not least, the chopped pistachios add a nutty crunch.
All stirred up with pops of pink, purple and green. So pretty!
So let’s talk about the base for the salad — quinoa!