Spring Vegetable Quinoa Salad (Printable View)
Fluffy quinoa meets crisp spring vegetables in a zesty lemon-herb vinaigrette. Ready in 35 minutes.
# What You Need:
→ Quinoa Base
01 - 1 cup quinoa, rinsed thoroughly
02 - 2 cups water
03 - ½ teaspoon salt
→ Vegetables
04 - 1 cup sugar snap peas, trimmed and halved
05 - 1 cup asparagus, cut into 1-inch pieces
06 - 1 cup radishes, thinly sliced
07 - ½ cup cherry tomatoes, halved
08 - ½ cup shelled fresh or frozen peas
09 - ¼ cup red onion, finely diced
→ Herbs & Toppings
10 - ¼ cup fresh parsley, chopped
11 - 2 tablespoons fresh mint, chopped
12 - 2 tablespoons chives, finely sliced
13 - ¼ cup crumbled feta cheese (optional)
→ Lemon-Herb Vinaigrette
14 - 3 tablespoons extra-virgin olive oil
15 - 2 tablespoons freshly squeezed lemon juice
16 - 1 teaspoon Dijon mustard
17 - 1 teaspoon honey or maple syrup
18 - 1 garlic clove, minced
19 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - Rinse quinoa under cold running water until water runs clear. Combine quinoa, water, and salt in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover tightly, and simmer for 15 minutes until water is absorbed. Remove from heat, fluff with a fork, and let cool completely.
02 - Bring a large pot of salted water to a rolling boil. Add asparagus, sugar snap peas, and peas. Blanch for 2 minutes until vegetables are bright green and just tender-crisp. Drain immediately and transfer to an ice bath to halt cooking. Drain thoroughly and pat dry.
03 - In a large mixing bowl, combine cooled quinoa with blanched vegetables. Add radishes, cherry tomatoes, red onion, parsley, mint, and chives. Toss gently to distribute ingredients evenly.
04 - In a small bowl or jar, combine olive oil, lemon juice, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper. Whisk vigorously or shake jar until mixture is fully emulsified and thickened slightly.
05 - Pour vinaigrette over salad and toss thoroughly to coat all ingredients. Taste and adjust seasoning with additional salt and pepper if needed. Transfer to serving platter, sprinkle with feta cheese if using, and serve immediately or refrigerate up to 2 hours before serving.
# Expert Advice:
01 -
- The crunch of raw vegetables against fluffy quinoa creates this incredibly satisfying texture that keeps you coming back for another bite
- You can prep everything ahead and it actually gets better as the flavors meld together
02 -
- Cooling the quinoa completely before mixing is essential or the heat will wilt those fresh herbs and make the salad soggy
- The ice water bath stops the cooking instantly and locks in that vibrant green color that makes this salad so stunning
03 -
- Taste the vegetables before you dress them and add more salt directly to the salad if needed
- If you are not serving vegetarians, a little crispy pancetta or bacon takes this to another level