Description
Delicious and healthy dairy-free side dishes perfect for your Easter celebration.
Ingredients
Scale
- 1 pound Roasted Asparagus (Fresh asparagus, trimmed)
- 2 tablespoons Olive Oil (For drizzling)
- 1 teaspoon Garlic Powder (Optional for flavor)
- to taste Salt
- to taste Pepper
- 1 cup Quinoa Salad (Cooked quinoa)
- 1 Cucumber (Diced)
- 1 cup Cherry Tomatoes (Halved)
- 1/4 Red Onion (Finely chopped)
- 2 tablespoons Lemon Juice (Freshly squeezed)
- 1/4 cup Fresh Parsley (Chopped)
Instructions
- Preheat the oven to 400°F (200°C).
- On a baking sheet, toss asparagus with olive oil, garlic powder, salt, and pepper. Spread in an even layer.
- Roast in the preheated oven for 15-20 minutes until tender and slightly crispy.
- While the asparagus is roasting, prepare the quinoa salad. In a large bowl, combine cooked quinoa, cucumber, cherry tomatoes, red onion, lemon juice, and parsley.
- Mix well and season with salt and pepper to taste.
- Serve the roasted asparagus alongside the quinoa salad as a refreshing, dairy-free side for your Easter meal.
Notes
- Feel free to add other vegetables to the quinoa salad such as bell peppers or radishes.
- For added protein, consider adding chickpeas or beans to the salad.
Nutrition
- Calories: 180
- Sugar: 2
- Sodium: 150
- Fat: 7
- Carbohydrates: 25
- Fiber: 4
- Protein: 5
Keywords: Easter sides, dairy free sides, healthy Easter recipes, vegan Easter sides, quinoa salad, roasted vegetables