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Spring Quinoa Salad

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 300
A refreshing and vibrant quinoa salad perfect for spring. Packed with fresh vegetables and a zesty lemon dressing, it's a healthy and delicious meal.

Ingredients

Salad

  • 1 cup quinoa (rinsed)
  • 2 cups vegetable broth
  • 1 cup asparagus (trimmed and chopped)
  • 1/2 cup peas (fresh or frozen)
  • 1/2 cup radishes (thinly sliced)
  • 1/4 cup fresh mint (chopped)
  • 1/4 cup fresh parsley (chopped)

Dressing

  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 clove garlic (minced)
  • to taste Salt and pepper

Instructions 

  • Cook quinoa: Combine quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes. Let cool.
  • Blanch vegetables: Blanch asparagus and peas in boiling water for 2-3 minutes. Drain and rinse with cold water.
  • Make dressing: Whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
  • Combine salad: Combine cooled quinoa, blanched asparagus and peas, sliced radishes, chopped mint, and chopped parsley.
  • Dress salad: Pour dressing over the salad and toss gently to combine.
  • Serve: Serve immediately or chill for later.

Notes

Add grilled chicken or chickpeas for extra protein.
Calories: 300kcal
Cost: $8
Course: Salad
Cuisine: Mediterranean
Keyword: quinoa

Nutrition

Calories: 300kcal | Carbohydrates: 40g | Protein: 10g | Fat: 12g | Sodium: 200mg