Spring Vegetable Quinoa Salad (Printer-friendly)

Fluffy quinoa meets crisp spring vegetables in a zesty lemon-herb vinaigrette. Ready in 35 minutes for light lunches or sides.

# What You'll 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

→ 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 heat to low, cover tightly, and simmer for 15 minutes until all water is absorbed. Remove from heat, fluff gently with a fork, and let cool completely.
02 - Fill a large pot with salted water and bring to a vigorous boil. Add asparagus, sugar snap peas, and peas. 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 well 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 - Whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper in a small bowl or jar. Continue whisking vigorously until mixture is fully emulsified and slightly thickened.
05 - Pour vinaigrette over salad mixture and toss thoroughly to coat all ingredients. Taste and adjust salt and pepper as needed. For optimal flavor, let salad marinate for 10-15 minutes before serving.
06 - Transfer salad to a serving platter or shallow bowl. Top with crumbled feta cheese if desired. Serve immediately while vegetables retain their crunch, or refrigerate for up to 2 hours before serving.

# Expert Advice:

01 -
  • The combination of crisp vegetables and fluffy quinoa creates the most satisfying texture contrast
  • You can prepare everything ahead and it actually gets better as the flavors mingle
  • Its substantial enough to keep you full but light enough that you wont need a nap afterward
02 -
  • Cooling the quinoa completely before mixing prevents the vegetables from wilting and keeps everything crisp
  • The ice bath step is not optional. It stops the cooking instantly and preserves that gorgeous bright green color
  • This salad actually tastes better after sitting for an hour or two, making it perfect for meal prep or make ahead entertaining
03 -
  • Toasting the quinoa in a dry pan for 2 minutes before adding water gives it a wonderfully nutty flavor
  • Add a handful of arugula or baby spinach right before serving for extra freshness and nutrition

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