Quinoa Spring Vegetable Salad
This Mediterranean-inspired salad combines fluffy quinoa with crisp spring vegetables and a bright lemon-herb dressing. It’s the kind of dish that works equally well as a light lunch or a side for grilled chicken.
You’ll love how the textures play together – tender quinoa, crunchy radishes, and sweet peas. Plus, it keeps well in the fridge for several days, making it ideal for meal prep.
Getting Quinoa Right Every Time
Rinse your quinoa thoroughly before cooking – this removes the natural coating that can make it taste bitter or 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. It prevents mushy, overcooked grains and gives you more control. You’ll know it’s done when the grains look translucent and the white germ ring is visible around each grain.
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Make-Ahead and Storage Tips
This salad actually improves after a few hours in the fridge as the flavors meld together. You can prep everything up to 2 days ahead, but add the herbs just before serving to keep them bright green.
Store leftover salad in the refrigerator for up to 4 days. The vegetables will soften slightly, but it still tastes great. If it seems dry after storage, drizzle with a bit more olive oil and lemon juice before serving.
Quinoa Spring Vegetable Salad
Ingredients
Vegetables
Dressing
Herbs
Toppings
Equipment Needed
- Fine-mesh strainer
- Medium saucepan
- Large mixing bowl
- Small bowl for dressing
- Whisk
Instructions
- Rinse quinoa: Place quinoa in a fine-mesh strainer and rinse under cold running water for 2-3 minutes, rubbing the grains with your hands until the water runs clear.
- Cook quinoa: Bring 6 cups of water to a boil in a medium saucepan. Add 1 teaspoon salt and the rinsed quinoa. Cook for 12-15 minutes until grains are translucent and tender with a slight bite.
- Cool quinoa: Drain quinoa in the fine-mesh strainer and rinse briefly with cold water to stop cooking. Shake well to remove excess water and let drain for 5 minutes.
- Prepare peas: If using frozen peas, place them in a colander and run warm water over them until thawed. If using fresh peas, blanch in boiling water for 2 minutes, then drain.
- Make dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, and 1 teaspoon salt until well combined.
- Combine vegetables: In a large mixing bowl, combine the cooled quinoa, peas, diced cucumber, sliced radishes, diced carrot, and chopped green onions.
- Finish salad: Pour the dressing over the quinoa mixture and toss well to coat. Add chopped parsley and mint, then gently fold in crumbled feta and pine nuts. The salad should be well-dressed but not soggy, with vegetables evenly distributed and herbs bright green.
Nutrition Facts
Per Serving (1 serving)
