Spring Pea & Mint Quinoa Salad
Welcome warmer weather with this refreshing and nutritious Spring Pea & Mint Quinoa Salad. This vibrant dish combines fluffy, protein-rich quinoa with sweet green peas (fresh or frozen), crisp cucumber, peppery radishes, and a generous amount of fresh mint and dill. A simple, zesty lemon-Dijon vinaigrette brings all the flavors together, while crumbles of tangy feta cheese add a salty creaminess (omit for vegan). It's a versatile salad that can be served as a light main course, a side dish for grilled meats or fish, or a make-ahead option for picnics and potlucks. Gluten-free and packed with plant-based protein and fiber, this salad is as healthy as it is delicious, celebrating the fresh, clean flavors of the season.
Equipment
Ingredients
Instructions
- 1Cook quinoa in vegetable broth according to package directions. Fluff with a fork and let cool slightly.
- 2In a large bowl, combine the warm quinoa, peas, cucumber, radishes, mint, and dill.
- 3In a small jar or bowl, whisk together olive oil, lemon juice and zest, Dijon mustard, shallot, salt, and pepper to make the vinaigrette.
- 4Pour the vinaigrette over the salad and toss gently to combine.
- 5Fold in the crumbled feta cheese (if using). Taste and adjust seasoning.
- 6Serve immediately, or chill for 30 minutes to let flavors meld.
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RECIPE BY
Leckere Rezepte
We are a team of passionate cooks and food enthusiasts.
