Warm Spring Quinoa Salad
A warm salad of roasted asparagus, chickpeas and shredded kale tossed with quinoa and a lemon vinaigrette, finished with radish, feta and pistachios. It eats like a full meal and holds up in the fridge for a few days.
Ingredients
Main
- 1½ cup cooked quinoa
- 1 can chickpeas, drained and rinsed; 14 ounce can
- 4 cup kale, shredded
- 12–15 piece asparagus spear, woody ends trimmed off
- 1 tablespoon olive oil, for drizzling or spraying
- kosher salt and pepper, to taste
- ⅓ cup radish, diced
- ⅓ cup feta cheese, crumbled
- ⅓ cup pistachios, chopped, roasted and salted
Lemon Vinaigrette
- 2 tablespoon lemon juice
- 2 tablespoon red wine vinegar
- 1 tablespoon honey
- 2 teaspoon dijon mustard
- 2 clove garlic, finely minced or pressed
- 2 tablespoon fresh herbs, chopped, like dill and chives
- kosher salt and pepper, to taste
- ½ cup extra virgin olive oil
Method
- Preheat the oven to 425 degrees F.
- Place the cooked quinoa, shredded kale, chickpeas and asparagus spears on a baking sheet. Spray or drizzle (and toss) with olive oil, then season all over with salt and pepper.
- Roast for 15 minutes, or until the quinoa is toasty and the kale is crunchy.
- Transfer all the warm ingredients to a large bowl. Drizzle on some of the dressing. Top with the radish, pistachios and feta. Toss well and add more dressing as needed. Taste and season with more salt and pepper if needed too.
- Serve!
- LEMON VINAIGRETTE: Whisk together the lemon juice, vinegar, honey, dijon, garlic, herbs and a big pinch of salt and pepper. Stream in the olive oil while whisking until the dressing is emulsified.