Spring Vegetable Quinoa Salad (Printable)
Fluffy quinoa meets crisp spring vegetables in a zesty lemon-herb dressing. Perfect for light lunches or colorful sides.
# What You'll Need:
→ Quinoa Base
01 - 1 cup quinoa
02 - 2 cups water
03 - 1/2 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 - 1/2 cup cherry tomatoes, halved
08 - 1/2 cup shelled fresh or frozen peas
09 - 1/4 cup red onion, finely diced
→ Herbs and Garnishes
10 - 1/4 cup fresh parsley, chopped
11 - 2 tablespoons fresh mint, chopped
12 - 2 tablespoons chives, finely sliced
13 - 1/4 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
# Method:
01 - Rinse quinoa thoroughly under cold running water until water runs clear. Combine quinoa, water, and salt in a medium saucepan. Bring to a boil over high heat, then reduce to low heat, cover, 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 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. Cook for exactly 2 minutes until vegetables are bright green and tender-crisp. Drain immediately and transfer to an ice water bath to halt cooking and preserve color. Drain thoroughly after 3 minutes and pat dry.
03 - In a large serving bowl, add the cooled quinoa, blanched vegetables, fresh radishes, cherry tomatoes, 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, combine olive oil, lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, salt, and black pepper. Whisk vigorously or shake jar until mixture is fully emulsified and thickened slightly. Taste and adjust seasoning as needed.
05 - Pour the lemon-herb vinaigrette over the salad. Toss gently but thoroughly to coat all ingredients evenly with dressing. Transfer to a serving platter or decorative bowl. Sprinkle crumbled feta cheese on top if desired. Serve immediately at room temperature, or refrigerate for up to 2 hours before serving.
# Expert Hints:
01 -
- The combination of cold quinoa and crisp vegetables creates this incredible texture contrast that keeps every bite interesting
- You can make it ahead and it actually gets better as the flavors meld together in the fridge
- It's that rare dish that works equally well for a weekday lunch, picnic side, or elegant dinner party contribution
02 -
- The ice bath step isn't optional, it stops the cooking process instantly and keeps your vegetables that perfect bright green instead of sad and olive-colored
- Letting the quinoa cool completely before mixing with the vegetables prevents it from becoming gummy and mushy
- This salad actually improves after sitting in the fridge for a few hours, so don't be afraid to make it ahead
03 -
- Toast your quinoa in a dry pan for 3 minutes before adding water, it adds this incredible nutty flavor that takes the whole salad to another level
- Save a handful of fresh herbs to scatter over the top right before serving for a restaurant-quality presentation that looks absolutely stunning