Crispy Roasted Quinoa and Asparagus Salad with Edamame, Avoc

Ingredients

Here’s what you need:

2 cups cooked and cooled quinoa

1 Tbsp. lower-sodium tamari or soy sauce

1 Tbsp. toasted sesame oil

1 lb. asparagus

1 Tbsp. extra-virgin olive oil

1 cup shelled edamame (I use frozen/thawed)

1 large avocado

1/2 cup chopped scallions

1/4 cup chopped fresh basil

1 to 2 Tbsp. toasted sesame seeds

Dressing

2 Tbsp. tahini (I use @soomfoods)

2 Tbsp. seasoned rice vinegar

1 Tbsp. lower-sodium tamari or soy sauce

1 Tbsp. toasted sesame oil

1 Tbsp. maple syrup

1 Tbsp. fresh lime juice

1 1/2 tsp. grated fresh ginger

1/2 tsp. grated garlic

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