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Fresh Roasted Asparagus and Quinoa Salad with Easy Tahini Dressing

fresh roasted asparagus and quinoa salad - featured image
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A quick and easy salad featuring roasted asparagus, fluffy quinoa, and a creamy tahini dressing that delivers bold flavor without fuss. Perfect for light lunches or sides.

Ingredients

Scale
  • 1 cup quinoa (170g), rinsed
  • 1 bunch fresh asparagus (about 12 oz / 340g), trimmed
  • 2 tablespoons extra virgin olive oil
  • Salt and black pepper, to taste
  • 1/4 cup tahini (60ml)
  • 2 tablespoons fresh lemon juice
  • 1 small garlic clove, minced
  • 3–4 tablespoons warm water
  • 1 teaspoon honey or maple syrup (optional)
  • 2 tablespoons fresh parsley, chopped
  • Optional add-ins: cherry tomatoes, toasted pine nuts, diced cucumber

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Rinse and trim about 12 oz (340g) of fresh asparagus by snapping off the woody ends. Place on the baking sheet, drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat evenly.
  3. Spread asparagus in a single layer and roast for 12-15 minutes until tender but still a little crisp with slight browning. Check after 10 minutes to avoid overcooking.
  4. While asparagus roasts, rinse 1 cup (170g) quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups (475ml) water and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes.
  5. Remove quinoa from heat and let sit covered for 5 minutes. Fluff with a fork and cool slightly.
  6. In a small bowl, whisk together 1/4 cup (60ml) tahini, 2 tablespoons fresh lemon juice, 1 minced garlic clove, and 1 tablespoon olive oil. Slowly add 3-4 tablespoons warm water, whisking until smooth and creamy. Add 1 teaspoon honey or maple syrup if desired. Season with a pinch of salt.
  7. In a large bowl, mix the quinoa and roasted asparagus. Pour the tahini dressing over and toss gently to coat. Adjust seasoning with salt and pepper if needed.
  8. Stir in 2 tablespoons chopped parsley and any optional add-ins like cherry tomatoes, toasted pine nuts, or diced cucumber.
  9. Serve warm, at room temperature, or chilled. Let sit for about 10 minutes to allow flavors to meld before serving.

Notes

If tahini dressing is too thick or seizes, add more warm water and whisk vigorously. Roast asparagus at high heat to caramelize but watch closely to avoid mushiness. Rinse quinoa well to remove bitterness. Fresh parsley adds a bright contrast; dried herbs can be used if fresh is unavailable.

Nutrition

Keywords: asparagus salad, quinoa salad, tahini dressing, roasted asparagus, healthy salad, vegetarian, gluten-free, quick salad

Find it online: https://flurpchef.com/fresh-roasted-asparagus-and-quinoa-salad-with-easy-tahini-dressing-recipe/