Spring Vegetable Quinoa Salad (Printable Version)

Fluffy quinoa meets crisp spring vegetables in a zesty lemon-herb vinaigrette for a refreshing, colorful dish perfect for light meals.

# What You 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 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 & 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

# Directions:

01 - Rinse quinoa thoroughly under cold running water until water runs clear. Combine rinsed quinoa, water, and salt in a medium saucepan. Bring to a rolling boil over high heat, then reduce to low heat, cover tightly, and simmer for 15 minutes until all liquid is absorbed. Remove from heat, let stand covered for 5 minutes, then fluff gently with a fork. Spread on a baking sheet to cool completely.
02 - Bring a large pot of generously salted water to a vigorous boil. Prepare an ice-water bath in a separate large bowl. Add asparagus pieces, sugar snap peas, and shelled peas to the boiling water. Blanch for exactly 2 minutes until vegetables turn bright green and are tender-crisp. Immediately drain and transfer to ice-water bath to halt cooking process. Once completely cooled, drain thoroughly and pat dry.
03 - In a large mixing bowl, add cooled quinoa, blanched vegetables, fresh radishes, halved cherry tomatoes, diced red onion, chopped parsley, mint, and sliced chives. Toss ingredients gently to distribute evenly without crushing delicate vegetables.
04 - In a small bowl or glass jar, combine extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey or maple syrup, and minced garlic. Whisk vigorously with a small whisk or fork until mixture thickens and emulsifies completely. Season with salt and freshly ground black pepper to taste, whisking again to incorporate.
05 - Pour lemon-herb vinaigrette over the salad. Use large spoons or salad servers to toss thoroughly, ensuring all ingredients are evenly coated. Taste and adjust seasoning if needed. Transfer to a decorative serving bowl or platter. Sprinkle crumbled feta cheese over the top if desired. Serve immediately at room temperature, or refrigerate for up to 2 hours before serving.

# Expert Tips:

01 -
  • Its the kind of salad that actually gets better as it sits, so leftovers for lunch are just as good as fresh servings
  • The blanching trick keeps vegetables vibrant and crunchy without losing that fresh-from-the-garden taste
  • You can prep everything ahead and assemble right before serving, making it perfect for potlucks and busy weeknights
02 -
  • I once skipped the ice bath step after blanching, and the vegetables turned mushy and gray instead of staying bright and crisp
  • The vinaigrette needs to be emulsified properly or it separates and pools at the bottom of the bowl instead of coating everything evenly
03 -
  • Spend the extra money on good olive oil and fresh herbs, they're the backbone of this simple recipe
  • Let the quinoa cool completely before mixing with vegetables, or the heat will wilt the herbs and make everything mushy

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