Spring Vegetable Quinoa Salad (Print version)
Fluffy quinoa meets crisp spring vegetables in a zesty lemon-herb dressing. A vibrant, refreshing dish perfect for light meals.
# 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
# Directions:
01 - Rinse quinoa thoroughly under cold running water until water runs clear. Combine quinoa, water, and salt in a medium saucepan. Bring to a rolling boil over high heat, then reduce to low, cover tightly, and simmer for 15 minutes until water is completely absorbed. Remove from heat and let stand covered for 5 minutes. Uncover and fluff with a fork, then spread on a baking sheet to cool completely.
02 - Fill a large pot with salted water and bring to a vigorous boil. Add asparagus pieces, sugar snap peas, and shelled peas. Blanch for exactly 2 minutes until vegetables turn bright green but remain crisp-tender. Immediately drain and transfer to an ice bath to halt cooking. Once cooled, drain thoroughly and pat dry with paper towels.
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 without crushing delicate vegetables.
04 - In a small bowl or Mason jar, whisk together olive oil, lemon juice, Dijon mustard, honey, and minced garlic. Whisk vigorously until mixture thickens and emulsifies completely. Season with salt and pepper to taste, then adjust acid balance with additional lemon juice if needed.
05 - Pour vinaigrette over salad and toss thoroughly to coat all ingredients. Let stand for 5 minutes to allow flavors to meld. Transfer to a serving platter, top with crumbled feta if using, and serve immediately. For best texture, serve within 2 hours or store refrigerated in an airtight container.
# Expert advice:
01 -
- The way the crisp vegetables pop against the fluffy quinoa makes every bite interesting
- You can prep everything ahead and it actually tastes better after the flavors mingle
02 -
- Hot quinoa will wilt the fresh herbs and make the vegetables soggy, so let it cool completely before mixing
- The ice water bath is not optional, it is what keeps the vegetables vibrant and crisp tender
03 -
- Make a double batch of the vinaigrette, it keeps in the fridge for a week and is perfect on simple green salads
- If making ahead, wait to add the fresh herbs until right before serving so they stay vibrant