Spring Vegetable Quinoa Salad (Printable)
Fluffy quinoa meets crisp spring vegetables in a zesty lemon-herb vinaigrette. Ready in 35 minutes.
# 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 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 It:
01 - Rinse quinoa thoroughly under cold running water until water runs clear. In a medium saucepan, combine quinoa, water, and salt. Bring to a boil over high heat, then reduce heat to low, cover tightly, and simmer for 15 minutes until water is fully absorbed. Remove from heat and let stand covered for 5 minutes. Fluff gently with a fork and transfer to a large bowl to cool completely.
02 - Fill a large pot with salted water and bring to a rolling boil. Add asparagus pieces, sugar snap peas, and shelled peas. Blanch for exactly 2 minutes until vegetables are bright green and crisp-tender. Drain immediately and transfer to an ice water bath to halt cooking and preserve color. Drain thoroughly and pat dry.
03 - In a large mixing bowl, add cooled quinoa, blanched vegetables, sliced 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 extra-virgin olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper. Whisk vigorously until fully emulsified and thickened, about 30 seconds. Alternatively, seal jar and shake until combined.
05 - Pour vinaigrette over salad and toss gently but thoroughly to coat all ingredients. Taste and adjust seasoning with additional salt or pepper if needed. Transfer to a serving platter or shallow bowl. Sprinkle crumbled feta cheese on top if using. Serve immediately, or refrigerate for up to 2 hours before serving for optimal flavor.
# Expert Advice:
01 -
- The way the crisp vegetables pop against fluffy quinoa makes every forkful feel like celebration
- You can throw it together in under 40 minutes but it tastes like something from a fancy restaurant
02 -
- Cool the quinoa completely before mixing with vegetables or the dressing will slide right off and pool at the bottom
- The salad actually tastes better after sitting for 30 minutes, the flavors meld together beautifully
03 -
- Save a handful of fresh herbs to scatter on top right before serving, it makes the salad look freshly made
- If the quinoa feels wet after cooking, spread it on a baking sheet and let it air dry for 10 minutes before mixing