Spring Vegetable Quinoa Salad (Printable)
Fluffy quinoa meets crisp spring vegetables in a zesty lemon-herb dressing. A vibrant, refreshing dish perfect for light lunches or colorful sides.
# What You Need:
→ Quinoa Base
01 - 1 cup quinoa, rinsed thoroughly
02 - 2 cups water
03 - ½ 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 - ½ cup cherry tomatoes, halved
08 - ½ cup shelled fresh or frozen peas
09 - ¼ cup red onion, finely diced
→ Herbs & Garnishes
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 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 all water is 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 water and bring to a rolling boil. Add 1 tablespoon salt. Add asparagus, sugar snap peas, and fresh peas (if using frozen, skip blanching). Blanch for exactly 2 minutes until vegetables are bright green and crisp-tender. Drain immediately and transfer to an ice bath to stop cooking. Drain thoroughly and pat dry with paper towels.
03 - In a large mixing bowl, add cooled quinoa, blanched vegetables, sliced radishes, halved cherry tomatoes, diced red onion, chopped parsley, mint, and chives. Toss gently to distribute ingredients evenly. Do not add dressing yet if preparing ahead.
04 - In a small bowl or glass jar, combine olive oil, lemon juice, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper. Whisk vigorously with a small wire whisk or shake jar until mixture is fully emulsified and creamy. Taste and adjust seasoning as needed.
05 - Pour vinaigrette over salad just before serving. Toss thoroughly to coat all ingredients evenly. Let stand for 5 minutes to allow flavors to meld. Transfer to a serving platter or individual bowls. Top with crumbled feta cheese if using. Serve immediately at room temperature, or refrigerate for up to 2 hours before serving.
# Expert Hints:
01 -
- The combination of crisp vegetables and fluffy quinoa creates the most satisfying texture that keeps you coming back for another bite
- You can make it ahead and the flavors actually get better as they sit together
02 -
- Letting the quinoa cool completely before mixing prevents it from making the vegetables wilt prematurely
- The ice bath step is absolutely essential for keeping vegetables crisp and vibrantly colored
03 -
- Use a Microplane or garlic press for the garlic so it virtually disappears into the dressing
- If making ahead, keep a little extra dressing on hand to refresh before serving