Gluten-Free Potluck Quinoa Spring Vegetable Salad
This vibrant quinoa salad brings together crisp spring vegetables with fluffy quinoa in a bright lemon vinaigrette. It’s naturally gluten-free and travels beautifully to potlucks.
The salad gets better as it sits, making it ideal for make-ahead entertaining. You’ll have a colorful, nutritious dish that feeds a crowd without any last-minute fuss.
Why Quinoa Works Better Than Other Grains Here
Quinoa holds up remarkably well in dressed salads without getting mushy or absorbing too much dressing. Unlike rice or pasta, it maintains its texture for hours and even improves overnight as the flavors meld.
Rinse your quinoa thoroughly before cooking to remove the natural saponins that can make it taste bitter. You’ll know it’s clean when the water runs clear instead of foamy.
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Getting Spring Vegetables Just Right
Blanch the asparagus and snap peas briefly to keep them bright green and crisp-tender. They should still have some bite when you pull them from the ice bath.
Cut vegetables into similar-sized pieces so every forkful has a good mix. The radishes and carrots stay raw for crunch, while the blanched vegetables add color and gentle texture contrast.
Gluten-Free Potluck Quinoa Spring Vegetable Salad
Ingredients
Vegetables
Herbs
Dressing
Garnish
Equipment Needed
- Medium saucepan with lid
- Large bowl for ice bath
- Large mixing bowl
- Small whisk
- Fine-mesh strainer
Instructions
- Cook quinoa: Rinse quinoa in a fine-mesh strainer under cold water until water runs clear, about 2 minutes. Combine rinsed quinoa and vegetable broth in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is tender with a slight pop when bitten.
- Blanch vegetables: While quinoa cooks, bring a large pot of salted water to boil and prepare an ice bath in a large bowl. Blanch asparagus for 2 minutes, then snap peas for 1 minute. Immediately transfer to ice bath to stop cooking. Drain well and pat dry.
- Cool and combine: Fluff cooked quinoa with a fork and spread on a baking sheet to cool for 10 minutes. Transfer to a large mixing bowl and add blanched vegetables, sliced radishes, julienned carrots, and fresh peas.
- Make dressing: Whisk together olive oil, lemon juice, lemon zest, Dijon mustard, salt, and pepper in a small bowl until emulsified. Pour dressing over quinoa mixture and toss gently to combine.
- Finish salad: Fold in chopped mint and dill. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Top with crumbled goat cheese if using. Salad can be served immediately or chilled for up to 4 hours before serving.
Nutrition Facts
Per Serving (1 serving)
