Spring Vegetable Quinoa Salad (Printer-friendly)

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, rinsed thoroughly
02 - 2 cups water
03 - ½ teaspoon salt

→ Fresh 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 fresh 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 thoroughly under cold running water until water runs clear. In a medium saucepan, combine quinoa, water, and salt. Bring to a rolling boil over high heat, then reduce heat to low, cover tightly, and simmer for 15 minutes until water is completely absorbed. Remove from heat and let stand covered for 5 minutes. Fluff gently with a fork and spread on a baking sheet to cool completely.
02 - Bring a large pot of salted water to a rolling boil. Add asparagus pieces, sugar snap peas, and fresh peas (if using frozen, add during the last minute). Blanch for exactly 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 with clean towels.
03 - In a large serving bowl, combine cooled quinoa, blanched vegetables, sliced radishes, cherry tomatoes, diced red onion, chopped parsley, mint, and chives. Toss gently to distribute evenly without crushing delicate vegetables.
04 - In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey or maple syrup, minced garlic, ½ teaspoon salt, and ¼ teaspoon black pepper. Whisk vigorously for 1-2 minutes until thickened and fully emulsified. Alternatively, shake in a sealed jar until combined.
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 a serving platter or individual bowls. Sprinkle with crumbled feta cheese if desired. Serve immediately at room temperature, or refrigerate for up to 2 hours before serving.

# Expert Tips:

01 -
  • The way the crisp vegetables pop against fluffy quinoa feels like eating sunshine
  • You can prep everything ahead and it actually tastes better after the flavors mingle
  • Its one of those rare salads that satisfies as a full meal but still leaves you feeling light
02 -
  • Warm quinoa makes herbs wilt immediately so let it cool completely before mixing
  • The ice bath after blanching is what keeps the vegetables crisp and vibrantly green
  • This salad is best served the same day but the leftovers still make a great lunch
03 -
  • Cut all your vegetables into similar sized pieces so every forkful has the same balance of flavors
  • Taste a snap pea before blanching because younger ones need less time than mature pods

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