This easy quinoa salad features crisp green vegetables that say “spring is here!” This delicate salad is a crowd pleaser.
My Spring Green Quinoa Salad is both filling and delicious, with fresh crisp textures and tangy vinaigrette. I like the variety of these three green vegetables, that are delicate and crisp, and add a pop of colour to the neutral quinoa flavour. This is a perfect quinoa salad to take to potluck, family dinner or to have on hand for an easy side.
Make the Salad your own
While I love this combination, this salad is a great base that you can use to make your own:
- Add your favourite delicate herb, like cilantro or parsley.
- Toss it with a couple of handfuls of greens, like baby spinach or arugula.
- Boost the protein by adding a handful of chopped pistachios or a can of chickpeas
The vinaigrette is an easy dressing that you can use on any variety of salads.
In addition, you can check out check out these other Plantiful Plates recipes for spring salad inspiration:
Spring Green Quinoa Salad with Honey Mustard Vinaigrette
Ingredients
Salad
- 1cup quinoa
- 2 cups vegetable broth or water
- 1/4cup minced red onion
- 12stalks asparagustrimmed
- 1cup frozen peasdefrosted
- 1cup snap peascut in 2 or three pieces
Honey Mustard Vinaigrette
- 1/3cup red wine vinegar
- 1/4cup extra virgin olive oil
- 3 tbsp raw honey
- 2tbsp grainy mustard
- 1/2 tsp salt
- 1tsp freshly cracked black pepper
Instructions
- In a medium stock pot, bring vegetable stock and quinoa to a boil. Reduce to a simmer, and cover. Cook for 10-12 minutes. Remove from heat, keeping lid on, to steam for 5-10 minutes. Fluff with a fork and the spread onto a baking sheet to cool.
- In a shallow pan with 1/4 cup of water, or a steamer, cook asparagus until bright green and just fork tender. You want to avoid cooking them too much, keeping a distinct bite.
- Make the vinaigrette by whisking the olive oil into the red wine vinegar. Whisk in the remaining ingredients and set aside.
- In a large mixing bowl toss together the chilled quinoa, defrosted peas, diced snap peas and asparagus. Pour the vinaigrette over the salad, start with half the amount and add to your liking. Toss and refrigerate for at least 30 minutes.
Published by