# Crispy Roasted Quinoa and Asparagus Salad

This salad combines crispy roasted quinoa with asparagus, edamame, and avocado, all tossed in a creamy ginger-sesame dressing, making it a satisfying and healthy plant-based meal.

- Cuisine: Japanese
- Category: Salad
- Language: en

## 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

## Instructions

1. Roast the quinoa until golden and crispy.
2. Roast the asparagus on a separate baking sheet just until tender.
3. Slice your roasted asparagus and add it to a bowl.
4. Add edamame, avocado, scallions, and basil to the bowl.
5. Add the crispy quinoa and dressing to the bowl.

## Equipment

- baking sheet

## Tips

- Roasting quinoa enhances its nutty, toasty flavor and makes it crispy.
- Roast asparagus until just tender.

## Source

- Original video: https://www.instagram.com/reel/DWeTT1zj3GB/?igsh=dW8wd2p6b3p3ejly
- Recipe page: https://www.cliprecipe.com/recipe/7d77e8ef-00d2-46f2-b566-1298b8139ef8
- Extracted: 2026-03-30

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt