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A vibrant Spring Quinoa Salad in a large bowl with green asparagus, peas, radishes, and feta cheese.

Spring Quinoa Salad

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 315
Ingredients Method

Ingredients
  

  • 1 cup white quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1/2 teaspoon kosher salt
  • 1/2 pound thin asparagus, trimmed and cut into 1-inch pieces
  • 1 cup frozen or fresh shelled peas
  • 4 radishes , thinly sliced
  • 1/2 English cucumber , diced
  • 1/4 cup fresh mint, chopped
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 3 tablespoons extra -virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon honey or maple syrup
  • 1 clove garlic , minced
  • 1/2 cup crumbled feta cheese

Method
 

  1. In a medium saucepan, combine rinsed quinoa, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
  2. While quinoa cooks, bring a small pot of salted water to a boil. Blanch asparagus and peas for 2 minutes, then immediately transfer to an ice bath to stop cooking. Drain and pat dry.
  3. In a small bowl, whisk together olive oil, lemon juice, honey, and minced garlic to create the dressing.
  4. Fluff the cooked quinoa with a fork and transfer to a large mixing bowl. Allow to cool slightly.
  5. Add the blanched asparagus, peas, sliced radishes, diced cucumber, mint, and parsley to the quinoa.
  6. Pour the dressing over the salad and toss gently to combine.
  7. Fold in the crumbled feta cheese and serve at room temperature or chilled.