Warm or Cold Quinoa Spring Vegetable Salad
This Mediterranean-style quinoa salad works beautifully both warm and cold, making it ideal for any season or occasion. You’ll get fluffy quinoa mixed with crisp spring vegetables and a bright lemon-herb dressing.
It’s substantial enough for a main dish but light enough for a side. The quinoa provides protein while asparagus, peas, and radishes add fresh crunch.
Getting Quinoa Right Every Time
Rinse your quinoa thoroughly before cooking to remove the natural coating called saponin, which tastes bitter and soapy. Use a fine-mesh strainer and rinse until the water runs clear.
Cook quinoa like pasta in plenty of salted water rather than the absorption method. This prevents mushy, overcooked grains. You’ll drain it when it’s tender but still has a slight bite, usually 12 to 15 minutes.
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Blanching Vegetables for Best Texture
Blanching the asparagus and snap peas keeps them bright green and crisp-tender. Drop them into boiling salted water for just 2 to 3 minutes, then immediately transfer to ice water to stop the cooking.
This technique preserves their color and gives you vegetables that won’t turn mushy when mixed with the warm quinoa. You can blanch them up to a day ahead and store them in the refrigerator.
Warm or Cold Quinoa Spring Vegetable Salad
Ingredients
Dressing
Garnish
Equipment Needed
- Large pot
- Fine-mesh strainer
- Large bowl
- Medium bowl
- Ice water bath
Instructions
- Cook quinoa: Rinse quinoa in a fine-mesh strainer until water runs clear. Bring a large pot of salted water to boil and add quinoa. Cook for 12 to 15 minutes until tender but still slightly firm. Drain well and transfer to a large bowl.
- Blanch vegetables: Bring another large pot of salted water to boil. Prepare an ice water bath. Add asparagus and snap peas to boiling water and cook for 2 to 3 minutes until bright green and crisp-tender. Use a slotted spoon to transfer to ice water immediately.
- Blanch peas: Add fresh or frozen peas to the same boiling water and cook for 1 to 2 minutes. Transfer to ice water with the other vegetables. Drain all blanched vegetables well and pat dry.
- Make dressing: Whisk together olive oil, lemon juice, minced garlic, salt, and pepper in a medium bowl until well combined.
- Assemble salad: Add blanched vegetables, sliced radishes, mint, and parsley to the quinoa. Pour dressing over and toss gently to combine. Top with crumbled feta and toasted pine nuts. Serve warm or refrigerate for up to 3 days and serve cold.
Nutrition Facts
Per Serving (1 serving)
