Spring Vegetable Quinoa Salad (Printable)
Fluffy quinoa meets crisp spring vegetables in a zesty lemon-herb vinaigrette. Perfect light lunch or colorful side dish.
# 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 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 all liquid is 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 - 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. Immediately drain and transfer to an ice water bath to halt cooking. Once cooled, drain thoroughly and pat dry with clean kitchen towels.
03 - In a large mixing bowl, add cooled quinoa, blanched vegetables, fresh radishes, cherry tomato halves, diced red onion, chopped parsley, mint, and chives. Toss gently to distribute ingredients evenly without crushing delicate vegetables.
04 - In a small bowl or glass jar, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk vigorously until fully emulsified and slightly thickened, about 30 seconds. Taste and adjust seasoning as needed.
05 - Pour vinaigrette over salad mixture and toss thoroughly to coat all ingredients. Let stand for 5 minutes to allow flavors to meld. Transfer to a decorative serving bowl or platter. Sprinkle crumbled feta cheese over the top if desired. Serve immediately at room temperature, or refrigerate for up to 2 hours before serving.
# Cooking Tips:
01 -
- The crunch of raw vegetables against tender quinoa keeps every bite interesting
- You can prep everything ahead and toss it together when friends walk through the door
02 -
- Cold quinoa holds onto dressing better than warm, so let it cool completely before tossing
- The blanching time matters, 30 seconds too long and you lose that crucial snap
03 -
- Taste your vegetables before blanching, sugar snap peas should be sweet not starchy
- Let the dressed salad sit for 10 minutes before serving, the quinoa needs time to drink in the vinaigrette