Spring Vegetable Quinoa Salad (Print View)
Fluffy quinoa meets crisp spring vegetables in a zesty lemon-herb vinaigrette. Ready in 35 minutes, perfect for light lunches or sides.
# What You Need:
→ Quinoa Base
01 - 1 cup quinoa, rinsed thoroughly
02 - 2 cups water
03 - ½ teaspoon salt
→ Spring 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
→ Fresh 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 Make It:
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 to low, cover tightly, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and spread on a baking sheet to cool completely.
02 - Fill a large pot with water and bring to a rolling boil. Add 1 tablespoon salt. Add asparagus, snap peas, and peas. Blanch for exactly 2 minutes until vibrant green and crisp-tender. Immediately drain and transfer to an ice water bath to stop cooking. Drain thoroughly and pat dry.
03 - In a large mixing bowl, add cooled quinoa, blanched vegetables, radishes, cherry tomatoes, red onion, parsley, mint, and chives. Toss gently to distribute ingredients evenly.
04 - In a small bowl or glass jar, whisk together olive oil, lemon juice, Dijon mustard, honey, and minced garlic until fully emulsified and thickened. Season with salt and pepper to taste.
05 - Pour vinaigrette over the salad and toss thoroughly to coat all ingredients. Taste and adjust seasoning if needed. Transfer to a serving platter, top with crumbled feta if using. Serve at room temperature or refrigerate up to 2 hours before serving.
# Expert Tips:
01 -
- The quinoa soaks up all those zesty lemon-herb flavors, turning simple grains into something extraordinary
- Its like eating a farmers market bounty in one glorious, crunchy bite
02 -
- Don't skip the ice bath after blanching the vegetables, otherwise they'll keep cooking and turn into sad, mushy green things instead of staying crisp and bright
- The salad needs at least 15 minutes for the quinoa to cool completely, otherwise the hot grains will wilt those lovely fresh herbs
03 -
- Rinse your quinoa until the water runs completely clear or you'll end up with bitter, soapy-tasting grains that nobody wants to eat
- Make extra vinaigrette and keep it in a jar in the refrigerator for quick salads all week long