Ancient Harvest

Quinoa Salad with Spring Vegetables

Quinoa Salad with Spring Vegetables is the perfect way to incorporate your favorite spring ingredients. This dish captures the flavors of the farmer’s market in a nutritious quinoa! Our recipe is easy to prepare and full of fresh, vibrant ingredients!

Prep Time: 10 minutes

Total Time: 45 minutes

Ingredients

1 cup Ancient Harvest traditional quinoa
1 pound asparagus
1 bunch radishes
¼ cup + 1 tablespoon olive oil
1 tablespoon white wine vinegar
3 cloves garlic, minced
1 tablespoon honey
1 teaspoon salt, plus more to taste
black pepper, to taste
⅓ cup chopped parsley
¼ cup minced chives
¼ cup Marcona almonds, roughly chopped

Directions

Preheat oven to 400°F and line a baking sheet with parchment or a silicone baking mat.
Cook quinoa according to package instructions and let cool.
Trim any woody ends off the asparagus and slice into 1-inch pieces. Slice the radishes into quarters. Toss cut veggies with 1 tablespoon of olive oil, then season with salt and pepper. Spread veggies in a single layer on the prepared baking sheet and roast for 20-30 minutes, tossing halfway through, until the vegetables are tender when pierced with a fork. Remove the veggies from the oven and allow to cool for 20 minutes.
Meanwhile, make the dressing. In a large salad bowl, whisk together ¼ cup olive oil, vinegar, garlic, honey, 1 teaspoon of salt, and black pepper. Add the roasted vegetables, cooked quinoa, parsley, and chives and toss to coat. Check the seasoning and add more salt and pepper, if needed. Top the dressed salad with chopped almonds.

Servings: 6

Ancient Harvest

Quinoa Salad with Spring Vegetables

Ingredients

Directions

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