Batch Cooking Quinoa Spring Vegetable Salad
This Mediterranean quinoa salad packs asparagus, peas, and fresh herbs into a protein-rich base that stays fresh for days. It’s built for meal prep – you’ll get 6 generous servings from one batch.
The quinoa absorbs the lemon-herb dressing while the vegetables keep their crunch. Perfect for lunch boxes or quick dinners.
Getting Quinoa Right for Salads
Quinoa can turn mushy in salads if you don’t handle it properly. Rinse it thoroughly before cooking to remove the bitter coating, then use a 2:1 water ratio and simmer covered for exactly 15 minutes.
Let it cool completely before mixing with vegetables – warm quinoa will wilt your greens and make everything soggy. Fluff it with a fork and spread it on a sheet pan to cool faster if you’re in a hurry.
Highly Recommended
Make-Ahead Storage Strategy
Store the dressed quinoa and vegetables together – they actually improve after a day in the fridge as flavors meld. Keep the feta and fresh herbs separate until serving to maintain their texture and bright flavor.
The salad stays fresh for up to 5 days refrigerated. Add a squeeze of fresh lemon juice when serving if it needs brightening up after a few days.
Batch Cooking Quinoa Spring Vegetable Salad
Ingredients
Vegetables
Dressing
Finishing
Equipment Needed
- Medium saucepan with lid
- Large mixing bowl
- Small whisk or fork
- Large pot for blanching
- Colander
- Sheet pan
Instructions
- Prepare quinoa: Rinse quinoa in a fine-mesh strainer under cold water for 2 minutes, rubbing the grains with your hands until water runs clear. Combine rinsed quinoa, 3 cups water, and ½ teaspoon salt in a medium saucepan.
- Cook quinoa: Bring quinoa mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork and spread on a sheet pan to cool completely, about 20 minutes.
- Blanch vegetables: Meanwhile, bring a large pot of salted water to boil. Add asparagus and cook for 2 minutes. Add peas and cook 1 minute more. Drain and immediately rinse with cold water to stop cooking. Pat vegetables completely dry.
- Make dressing: Whisk together olive oil, lemon juice, red wine vinegar, minced garlic, oregano, remaining ½ teaspoon salt, and black pepper in a small bowl until well combined.
- Assemble salad: Combine cooled quinoa, blanched asparagus and peas, radishes, cucumber, and red onion in a large bowl. Pour dressing over and toss thoroughly. Salad should be well-coated and no dressing should pool at the bottom.
- Add finishing touches: Just before serving, fold in feta cheese, mint, and parsley. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve chilled or at room temperature.
Nutrition Facts
Per Serving (1 serving)
