Spring Vegetable Quinoa Salad (Printable)
Fluffy quinoa meets crisp spring vegetables in a zesty lemon-herb vinaigrette. A vibrant, refreshing dish perfect for light lunches or colorful sides.
# What You'll Need:
→ Quinoa Base
01 - 1 cup quinoa, rinsed thoroughly
02 - 2 cups water
03 - 1/2 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 - 1/2 cup cherry tomatoes, halved
08 - 1/2 cup shelled fresh or frozen peas
09 - 1/4 cup red onion, finely diced
→ Herbs & Garnishes
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
# Directions:
01 - Combine quinoa, water, and salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork. Let cool completely before combining with vegetables.
02 - Bring a large pot of salted water to a rolling boil. Add asparagus, sugar snap peas, and peas. Blanch for exactly 2 minutes until bright green and just tender-crisp. Drain immediately and transfer to an ice water bath to stop cooking. Drain thoroughly.
03 - In a large mixing bowl, add cooled quinoa, blanched vegetables, sliced radishes, cherry tomatoes, diced red onion, chopped parsley, mint, and chives. Toss gently to distribute evenly.
04 - Whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper in a small bowl until fully emulsified and creamy. Alternatively, shake vigorously in a sealed jar.
05 - Pour the vinaigrette over the salad mixture. Toss thoroughly to coat all ingredients evenly. Taste and adjust seasoning with additional salt and pepper if needed.
06 - Transfer salad to a serving platter or bowl. Sprinkle crumbled feta cheese on top if desired. Serve immediately at room temperature, or refrigerate for up to 2 hours before serving chilled.
# Expert Advice:
01 -
- The vegetables stay crisp and bright because of the quick blanching trick I learned from a chef friend
- You can make it ahead and it actually tastes better after the flavors hang out for a while
02 -
- Hot quinoa will wilt the herbs and make the vegetables sad, so let it cool completely before mixing
- The dressing might seem thick at first, but the moisture from the vegetables will thin it out perfectly
03 -
- Make double the dressing and keep it in the fridge for quick salads all week
- Cut all your vegetables into similar sizes so every bite feels balanced