Colorful Easter Quinoa Spring Vegetable Salad
This vibrant quinoa salad captures all the fresh flavors of spring in one bowl. It’s packed with crisp vegetables, herbs, and a bright lemon dressing that makes everything pop.
You’ll love how easy it is to make ahead for Easter brunch or any spring gathering. The quinoa gives it substance while the colorful vegetables make it feel light and seasonal.
Why Quinoa Works Better Than Other Grains Here
Quinoa holds up beautifully in this salad because it doesn’t get mushy when dressed, unlike pasta or rice. Its nutty flavor complements the fresh vegetables without competing with them.
Rinse your quinoa thoroughly before cooking to remove the natural coating that can taste bitter. Cook it in vegetable broth instead of water for extra flavor that enhances the overall salad.
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Getting the Best Color and Crunch from Spring Vegetables
Blanch the asparagus and snap peas briefly to keep them bright green and crisp-tender. Drop them in boiling water for just 2-3 minutes, then immediately transfer to ice water to stop the cooking.
Add delicate ingredients like radishes and herbs right before serving to maintain their vibrant colors and textures. The salad tastes great after a few hours, but those final touches keep it looking fresh.
Colorful Easter Quinoa Spring Vegetable Salad
Ingredients
Vegetables
Herbs
Dressing
Garnish
Equipment Needed
- Medium saucepan with lid
- Large pot for blanching
- Large bowl of ice water
- Fine-mesh strainer
- Large serving bowl
- Small bowl for dressing
- Whisk
Instructions
- Cook quinoa: Bring vegetable broth to a boil in a medium saucepan. Add quinoa, reduce heat to low, cover and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand 5 minutes, then fluff with a fork and cool completely.
- Blanch vegetables: Bring a large pot of salted water to boil. Add asparagus and cook 2 minutes. Add snap peas and cook 1 minute more. Immediately drain and plunge into ice water to stop cooking. Drain well when cooled.
- Make dressing: Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl until smooth and emulsified.
- Combine salad: Combine cooled quinoa, blanched asparagus and snap peas, cherry tomatoes, purple cabbage, and fresh peas in a large serving bowl. Pour dressing over and toss well to coat.
- Add fresh elements: Just before serving, gently fold in sliced radishes, chopped mint, and dill. Top with toasted pine nuts and crumbled goat cheese. The salad is ready when vegetables are crisp-tender and everything is well-coated with dressing.
Nutrition Facts
Per Serving (1 serving)
