Spring Vegetable Quinoa Salad (Printer-Friendly)
Fluffy quinoa meets crisp spring vegetables in a zesty lemon-herb vinaigrette. A colorful, light dish perfect for lunch or as a side.
# 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
# How To Make It:
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 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 - Fill a large pot with salted water and bring to a boil. Prepare an ice bath by filling a large bowl with cold water and ice cubes. Add asparagus, sugar snap peas, and peas to the boiling water. Blanch for exactly 2 minutes until vegetables turn bright green and are crisp-tender. Drain immediately and transfer to ice bath to halt cooking. Let cool for 2 minutes, then drain well and pat dry with paper towels.
03 - In a large serving bowl, add cooled quinoa, blanched vegetables, fresh radishes, cherry tomatoes, red onion, chopped parsley, mint, and chives. Toss gently with a large spoon or clean hands to distribute ingredients evenly without crushing delicate vegetables.
04 - In a small bowl or Mason jar, combine olive oil, lemon juice, Dijon mustard, honey or maple syrup, minced garlic, ½ teaspoon salt, and ¼ teaspoon black pepper. Whisk vigorously or shake jar until mixture is completely emulsified and thickened. Taste and adjust seasoning as needed.
05 - Pour vinaigrette over salad and toss thoroughly to coat all ingredients. Let salad sit for 5 minutes to allow flavors to meld. Transfer to a decorative 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 for a chilled version.
# Helpful Hints:
01 -
- The way the crisp vegetables pop against the fluffy quinoa makes every bite feel like spring arrived early on your plate
- You can prep everything ahead and the flavors actually get better with a little time to mingle
02 -
- Cooling the quinoa completely before tossing prevents the vegetables from wilting and keeps everything crisp
- The ice bath step might feel fussy but its absolutely crucial for maintaining that vibrant spring green color
03 -
- Make the vinaigrette in a jar and shake it vigorously, then store any extra in the fridge for up to a week
- If serving this later, wait to add the fresh herbs until right before serving to keep them from wilting