Spring Vegetable Quinoa Salad (Printable)
Fluffy quinoa meets crisp spring vegetables in a zesty lemon-herb dressing. Perfect for light lunches or colorful sides.
# What You'll Need:
→ Quinoa Base
01 - 1 cup quinoa
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Spring Vegetables
04 - 1 cup sugar snap peas, trimmed and cut in halves
05 - 1 cup asparagus, cut into 1-inch pieces
06 - 1 cup radishes, thinly sliced
07 - 1/2 cup cherry tomatoes, halved
08 - 1/2 cup shelled fresh or frozen peas
09 - 1/4 cup red onion, finely diced
→ Herbs & Toppings
10 - 1/4 cup fresh parsley, chopped
11 - 2 tablespoons fresh mint, chopped
12 - 2 tablespoons chives, finely sliced
13 - 1/4 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 Make It:
01 - Rinse the quinoa thoroughly under running water. In a medium saucepan, combine quinoa, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, or until the water is absorbed. Remove from heat, fluff with a fork, and let cool.
02 - Bring a large pot of salted water to a boil. Blanch the asparagus, sugar snap peas, and peas for 2 minutes, until just tender and bright green. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain well.
03 - In a large bowl, combine cooled quinoa, blanched vegetables, radishes, cherry tomatoes, red onion, parsley, mint, and chives.
04 - In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until emulsified.
05 - Pour the vinaigrette over the salad and toss to combine thoroughly. Adjust seasoning to taste. Transfer to a serving platter or bowl. Sprinkle with feta cheese if using. Serve immediately or chill for up to 2 hours before serving.
# Expert Tips:
01 -
- The vinaigrette brings everything together with a bright punch that makes you want to keep eating just one more bite
- You can prep all the components ahead and toss it together in minutes when company arrives
02 -
- Let the quinoa cool completely before adding the vegetables or they'll lose their crisp texture
- The dressing can be made ahead and stored separately for up to 3 days
03 -
- Taste a raw sugar snap pea first, and if they're woody, peel off the string along the seam
- The salad benefits from sitting for 15 minutes after tossing to let flavors meld