Vibrant Spring Vegetable Quinoa Salad with Lemon-Herb Vinaigrette

Name: Vibrant Spring Vegetable Quinoa Salad with Lemon-Herb Vinaigrette
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4-6 servings
Cuisine: Deutsch
Ingredients: 1 cup (185g) Uncooked Quinoa; 2 cups (480ml) Vegetable Broth or Water; 1 bunch (about 1 lb / 450g) Asparagus, tough ends trimmed, cut into 1-inch pieces; 1 cup (150g) Frozen Green Peas; 1 bunch (about 6-8) Radishes, thinly sliced; 1 medium Cucumber, diced; 1 cup Cherry Tomatoes, halved; 0.25 cup Fresh Parsley, chopped; 2 tbsp Fresh Dill, chopped; 0.25 cup (60ml) Extra Virgin Olive Oil; 3 tbsp Fresh Lemon Juice; 1 tsp Dijon Mustard; 1 tsp Maple Syrup (or honey); 1 clove Garlic, minced; 0.5 tsp Dried Oregano; 0.5 tsp Salt, or to taste; 0.25 tsp Black Pepper, or to taste

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This colorful and nutritious salad celebrates the arrival of spring with a medley of crisp, tender-crisp vegetables like asparagus, peas, and radishes, all tossed with fluffy quinoa. The bright flavors are enhanced by a homemade lemon-herb vinaigrette, making it a perfect light lunch, side dish, or even a base for added protein. It's a fantastic way to enjoy the fresh produce of the season.

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Vibrant Spring Vegetable Quinoa Salad with Lemon-Herb Vinaigrette

Prep Time20 min

Cook Time20 min

Servings4-6 servings

DifficultyEasy

Equipment

Medium saucepanSmall potIce bath (bowl with ice water)Large mixing bowlWhisk

Instructions

1
Rinse quinoa thoroughly under cold water. In a medium saucepan, combine rinsed quinoa and vegetable broth or water. 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. Let stand, covered, for 5 minutes, then fluff with a fork and spread on a baking sheet to cool.
2
Bring a small pot of salted water to a boil. Add asparagus pieces and blanch for 2-3 minutes, until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking, then drain well.
3
In the same boiling water (or fresh water), add frozen peas and cook for 1 minute. Drain and also transfer to an ice bath, then drain well. This keeps their vibrant color.
4
Prepare the vinaigrette: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, minced garlic, dried oregano, salt, and pepper until well combined and emulsified.
5
In a large serving bowl, combine the cooled quinoa, blanched asparagus, blanched peas, sliced radishes, diced cucumber, halved cherry tomatoes, fresh parsley, and fresh dill.
6
Pour the lemon-herb vinaigrette over the salad ingredients. Toss gently to ensure all vegetables and quinoa are evenly coated. Taste and adjust seasonings if needed. Serve immediately or chill for flavors to meld.

Nutrition

Calories320 kcal

Protein12g

Fat18g

Carbohydrates

Frequently Asked Questions

Can I add protein to this salad?

Absolutely! Grilled chicken, baked salmon, or chickpeas would be excellent additions to make it a more substantial meal.

What other spring vegetables can I use?

Snap peas, green onions, or even baby spinach leaves would be great in this salad.

How long does this salad keep?

Stored in an airtight container in the refrigerator, it will stay fresh for 2-3 days. The vegetables will soften slightly over time.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.