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
02 - 2 cups water
03 - ½ teaspoon salt

→ Fresh 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 running water. In a medium saucepan, combine quinoa, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until 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 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 cooking. 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 vinaigrette over salad and toss to combine thoroughly. Adjust seasoning to taste. Transfer to serving platter or bowl. Sprinkle with feta cheese if using. Serve immediately or chill for up to 2 hours.

# Expert Suggestions:

01 -
  • The way the vegetables stay crisp-tender from the ice bath trick is something I wish I'd learned years ago
  • It keeps beautifully for lunch the next day, actually getting better as the flavors meld together
  • You can throw in whatever looks good at the farmers market that morning
02 -
  • The ice water bath is non-negotiable if you want your vegetables to stay that gorgeous bright green instead of turning dull and olive-colored
  • Letting the quinoa cool completely before tossing it with the vegetables prevents it from becoming mushy and clumpy
  • This salad actually tastes better after it sits for about 30 minutes, so make it ahead of time if you can
03 -
  • Make a double batch of the vinaigrette and keep it in a jar in the fridge for quick salads all week
  • If your quinoa still tastes slightly bitter after rinsing, try toasting it in a dry pan for a few minutes before adding water

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