Spring Vegetable Quinoa Salad (Printable)

Vibrant quinoa with crisp spring vegetables, fresh herbs, and zesty lemon dressing

# 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

# Steps:

01 - Rinse quinoa thoroughly under running water. Combine quinoa, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat, fluff with a fork, and allow to cool completely.
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 vegetables are tender-crisp and bright green. Drain immediately and transfer to an ice water bath to stop cooking. Drain thoroughly after cooling.
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 jar, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk vigorously until the mixture is fully emulsified and thickened slightly.
05 - Pour the vinaigrette over the salad mixture 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. Top with crumbled feta cheese if desired. Serve immediately or refrigerate for up to 2 hours before serving.

# Expert Advice:

01 -
  • The contrast between fluffy quinoa and snappy crisp vegetables keeps every bite interesting
  • Make it ahead and the flavors actually get better as they mingle together
  • Works beautifully for lunch, dinner, or as the colorful star of any potluck table
02 -
  • Cool the quinoa completely before mixing or it will wilt those lovely fresh vegetables
  • The ice water bath step is what keeps vegetables bright green instead of dull olive
  • This salad actually tastes better after sitting for 30 minutes so the flavors settle in
03 -
  • Toast the quinoa in a dry pan before cooking for an irresistibly nutty flavor
  • Save a handful of fresh herbs to scatter on top right before serving for maximum aroma

Return