Spring Vegetable Quinoa Salad with Lemon-Herb Vinaigrette

Equipment

Ingredients

Instructions

1. 1
   Combine rinsed quinoa and vegetable broth (or water) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork. Set aside to cool.
2. 2
   While quinoa cooks, prepare the vegetables. Bring a small pot of salted water to a boil. Add asparagus and sugar snap peas; blanch for 2-3 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking, then drain well. Thaw frozen green peas.
3. 3
   In a small bowl, whisk together olive oil, lemon juice, chopped parsley, chopped dill, Dijon mustard, salt, and black pepper until well emulsified. This is your lemon-herb vinaigrette.
4. 4
   In a large mixing bowl, combine the cooled quinoa, blanched asparagus, sugar snap peas, thawed green peas, fresh baby spinach, and optional diced red onion.
5. 5
   Pour the lemon-herb vinaigrette over the quinoa and vegetable mixture. Toss gently to ensure all ingredients are evenly coated. Taste and adjust seasonings if necessary.
6. 6
   Serve immediately, or chill for at least 30 minutes for the flavors to meld. This salad is delicious served at room temperature or chilled.

Nutrition

Frequently Asked Questions