Quinoa and Roasted Fennel and Asparagus Salad with Lemon Vinaigrette

This delicious quinoa salad is made with roasted fennel and asparagus tossed in a zesty lemon vinaigrette for an easy side dish or light lunch that’s full of flavor! It takes just 10 minutes of preparation time before roasting for 20 minutes in the oven for an easy meal that’s ready in no time!

Cooking Equipment:

Baking sheet, parchment paper, small bowl, large bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Quinoa, Fennel, Asparagus, Lemon Vinaigrette, Salad

Meal:

lunch, dinner

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Dietary Restrictions:

Servings:

Ingredients:

1 cup quinoa, cooked according to package instructions

1 fennel bulb, sliced into thin wedges

1 bunch asparagus, trimmed and cut into 2

inch pieces

2 tablespoons olive oil

Salt and pepper to taste

2 tablespoons freshly squeezed lemon juice

2 teaspoons honey

1 tablespoon Dijon mustard

Cooking Instructions:

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Place the fennel wedges and asparagus pieces on the baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly. Roast for 15-20 minutes until vegetables are tender and lightly browned.

Meanwhile, prepare the vinaigrette by whisking together the lemon juice, honey, mustard, salt and pepper in a small bowl until combined. Slowly drizzle in the olive oil while whisking continuously until emulsified.

In a large bowl combine the cooked quinoa with the roasted vegetables. Pour over the vinaigrette and toss to combine everything evenly. Serve warm or cold as desired.

Nutrition:

Calories – 320 kcal; Fat – 11 g; Carbohydrates – 44 g; Protein – 9 g; Fiber – 8 g; Sodium – 200 mg

Rating:

Did You Know?

Tagine, a Moroccan stew made with meat or vegetables and flavored with spices and dried fruits, is a traditional dish in Moroccan cuisine.