Serves 1
Directions
- 1Roast the quinoa until golden and crispy.
- 2Roast the asparagus on a separate baking sheet just until tender.
- 3Slice your roasted asparagus and add it to a bowl.
- 4Add edamame, avocado, scallions, and basil to the bowl.
- 5Add the crispy quinoa and dressing to the bowl.
Ingredients
- 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 (frozen/thawed)
- 1 large avocado
- 0.5 cup chopped scallions
- 0.25 cup chopped fresh basil
- 1 to 2 Tbsp. toasted sesame seeds
- 2 Tbsp. tahini
- 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
- 1.5 tsp. grated fresh ginger
- 0.5 tsp. grated garlic
Equipment
baking sheet
Tips
- Roasting quinoa enhances its nutty, toasty flavor and makes it crispy.
- Roast asparagus until just tender.
Related recipes
Crispy Noodle Salami Crunch Salad
Japanese · Salad
Crispy Rice Salmon Salad
Japanese · Salad
10-Minute Chinese Chicken Chopped Salad
Japanese · Salad10m
Karaage Chicken with Wasabi Mayo and Cucumber Slaw
Japanese · Salad
Crispy Rice Spicy Mayo Salmon Salad
Japanese · Salad
Salade de Riz Croustillant
Japanese · Salad30m
Japanese Home Cooking Potato Salad
Japanese · Salad
Spicy Salmon Crispy Rice Salad
Japanese · Salad
Hibachi Ginger Salad Dressing
Japanese · Salad
Crispy Rice Salad
Japanese · Salad
Carpaccio de "Atún" de Sandía
Japanese · Salad1h
Air Fryer Korean Chicken Salad
Japanese · Salad15m