Spring Vegetable Quinoa Salad (Printable)
Fluffy quinoa meets crisp spring vegetables in a zesty lemon-herb vinaigrette for a vibrant, refreshing dish perfect for any occasion.
# Ingredient List:
→ Quinoa Base
01 - 1 cup quinoa
02 - 2 cups water
03 - ½ teaspoon salt
→ Vegetables
04 - 1 cup sugar snap peas, trimmed and cut in halves
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:
01 - Rinse the quinoa thoroughly under running water. In a medium saucepan, combine quinoa, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, or until the water is absorbed. Remove from heat, fluff with a fork, and let cool.
02 - Bring a large pot of salted water to a boil. Blanch the asparagus, sugar snap peas, and peas for 2 minutes, until just tender and bright green. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain well.
03 - In a large bowl, combine cooled quinoa, blanched vegetables, radishes, cherry tomatoes, red onion, parsley, mint, and chives.
04 - In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until emulsified.
05 - Pour the vinaigrette over the salad and toss to combine thoroughly. Adjust seasoning to taste.
06 - Transfer to a serving platter or bowl. Sprinkle with feta cheese if using. Serve immediately or chill for up to 2 hours before serving.
# Expert Tips:
01 -
- It captures that first day of spring feeling in a single bowl, all crisp textures and bright flavors that wake up your palate.
- The leftovers actually get better overnight, making it the gift that keeps on giving for weekday lunches.
02 -
- Cool the quinoa completely before tossing it with the vegetables, or the herbs will wilt and lose their fresh vibrant taste.
- The ice bath step is not optional, it locks in that bright green color and keeps the vegetables perfectly crisp.
03 -
- Slice the radishes as thinly as possible, ideally on a mandoline, so they do not overpower the delicate spring vegetables.
- Massaging a little of the vinaigrette into the quinoa while it is still warm helps it absorb flavor more effectively.