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Fresh Quinoa Spring Vegetable Salad with Herbs

fresh quinoa spring vegetable salad - featured image
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A quick and easy spring salad combining nutty quinoa, fresh peas, radishes, snap peas, cucumber, and vibrant herbs with a zesty lemon dressing. Perfect for light meals, potlucks, or healthy lunches.

Ingredients

Scale
  • 1 cup (170g) uncooked quinoa, rinsed well
  • 1 cup (150g) fresh or frozen peas (if fresh, lightly blanched)
  • 1 cup (100g) radishes, thinly sliced
  • 1 cup (120g) thinly sliced snap peas or sugar snap peas
  • 1 medium cucumber, diced (about 1 cup/130g)
  • 1/4 cup (15g) chopped fresh dill
  • 1/4 cup (15g) chopped fresh mint leaves
  • 1/4 cup (15g) chopped flat-leaf parsley
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 teaspoon honey or maple syrup
  • 1 small garlic clove, minced
  • Salt and freshly ground black pepper, to taste
  • Optional: 1/4 cup (30g) crumbled feta cheese
  • Optional: 1/4 cup (30g) toasted pine nuts or slivered almonds

Instructions

  1. Rinse 1 cup (170g) of quinoa under cold water using a fine-mesh sieve to remove any bitterness.
  2. Place quinoa in a medium saucepan with 2 cups (480ml) of water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes or until all water is absorbed.
  3. Let quinoa sit covered for 5 minutes, then fluff with a fork. Transfer to a large mixing bowl to cool slightly (about 10 minutes).
  4. While quinoa cooks, rinse and thinly slice radishes, snap peas, and dice the cucumber.
  5. If using fresh peas, blanch them in boiling water for 1-2 minutes, then plunge into ice water to keep their bright green color. Drain well.
  6. Finely chop fresh dill, mint, and flat-leaf parsley.
  7. In a small bowl, whisk together olive oil, fresh lemon juice, honey, minced garlic, salt, and pepper. Adjust seasoning to taste.
  8. Add prepared vegetables and herbs to the quinoa bowl. Pour the dressing over and toss gently but thoroughly to coat all ingredients evenly.
  9. If using, sprinkle crumbled feta or toasted nuts on top for extra texture and flavor.
  10. Let the salad rest in the fridge for at least 15 minutes before serving to allow flavors to meld. Serve cold or at room temperature.

Notes

Rinse quinoa thoroughly to remove bitterness. Let quinoa rest covered after cooking for fluffier texture. Blanch peas briefly to keep them crisp and bright green. Use fresh herbs generously for best flavor. Make dressing last and toss gently to avoid bruising herbs or mashing quinoa. For meal prep, keep dressing separate and add before serving.

Nutrition

Keywords: quinoa salad, spring vegetable salad, healthy salad, herb salad, easy salad recipe, gluten-free salad, vegetarian salad

Find it online: https://yumnode.com/fresh-quinoa-spring-vegetable-salad-recipe-easy-healthy-herb-salad-ideas/