This Spring Quinoa Salad with Roasted Asparagus and Radishes is a delightful combination of fresh vegetables and fluffy quinoa, tossed in a zesty lemon-honey dressing. It's perfect for a light and healthy meal, full of vibrant colors and flavors.
Ingredients: 1 cup quinoa, rinsed and drained. 2 cups water. 1 bunch asparagus, trimmed and cut into 2-inch pieces. 1 cup radishes, thinly sliced. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup feta cheese, crumbled. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1 teaspoon honey. Salt and pepper to taste.
Instructions: Preheat your oven to 400F 200C. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the water is absorbed. Remove from heat and let it cool. On a baking sheet, spread out the asparagus pieces and drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Roast in the preheated oven for 10-12 minutes or until the asparagus is tender and slightly crispy. Remove and let it cool. In a large bowl, combine the cooked quinoa, roasted asparagus, sliced radishes, cherry tomatoes, chopped red onion, and fresh parsley. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, honey, salt, and pepper to create the dressing. Drizzle the dressing over the salad and toss everything together until well combined. Sprinkle crumbled feta cheese over the top of the salad. Serve immediately as a light and refreshing spring salad.
Prep Time: 15 minutes
Cook Time: 15 minutes
U.M.Ph.Prose
