Crispy Quinoa & Asparagus Salad

Ingrediencie

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

Postup

Step 1: Toast Quinoa

Toss quinoa with tamari and sesame oil on a large baking sheet. Bake at 375ºF for 25 minutes, tossing once midway through, until golden and crispy.

Step 2: Bake Asparagus

On a separate baking sheet, arrange asparagus and toss with oil and salt. Bake for 10 minutes and set aside to cool. Once cool enough to handle, cut asparagus into 1-2″ inch pieces.

Step 3: Prepare Dressing

In a small bowl or glass jar, combine tahini, rice vinegar, maple syrup, tamari, sesame oil, ginger, and garlic; whisk until smooth.

Step 4: Combine Salad Ingredients

In a large bowl or serving platter, combine asparagus, avocado, edamame, scallions, and basil. Add Crispy Quinoa. Add Dressing, toss to combine, and serve!

Recipe Tips and Tricks

Don’t Overcook the Asparagus. Asparagus can easily become mushy and stringy if overcooked. To avoid this, roast the asparagus for just 10 minutes, which will ensure it still retains some bite.

Toss Quinoa while Roasting. Be sure to toss the asparagus at least once during roasting, which ensures even cooking (and prevents the quinoa around the outer edges from burning).

Wait to Dress. Only dress the salad when ready to eat! The quinoa will quickly lose its crisp once tossed with the dressing and other salad components.

Enjoy Warm. This salad is best enjoyed fresh, while the quinoa is still warm and crispy.