Spring Vegetable Quinoa Salad
Cuisine: Other
Categories: Seasonal Recipes, Lunch & Healthy Meals
A fresh and vibrant quinoa salad bursting with crisp spring vegetables, herbs, and tangy feta. Perfect for a healthy and fun lunch that celebrates the season.

Difficulty: MEDIUM
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serving Size: Serves 4
Ingredients:
- 1 cup quinoa
- 2 cups water
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup sugar snap peas, trimmed
- 1/2 cup radishes, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup crumbled feta cheese
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt to taste
- Freshly ground black pepper to taste
Directions:
- Rinse quinoa under cold water for 1 minute.
- In a medium saucepan, combine quinoa and water. Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is tender.
- Remove from heat and let quinoa sit covered for 5 minutes, then fluff with a fork.
- Meanwhile, bring a pot of salted water to a boil. Add asparagus and sugar snap peas and blanch for 2 minutes until bright green and crisp-tender.
- Drain and immediately transfer vegetables to a bowl of ice water to stop cooking. Drain again after 2 minutes.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper to make the dressing.
- In a large bowl, combine cooked quinoa, blanched asparagus, sugar snap peas, radishes, cherry tomatoes, mint, and parsley.
- Pour dressing over the salad and toss gently to combine.
- Sprinkle crumbled feta cheese on top before serving.
