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Spring Quinoa Salad with Asparagus and Peas

A refreshing and protein-packed salad featuring quinoa, asparagus, and peas, perfect for a healthy meal any time of year.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish, Salad, Side Dish
Cuisine: American, Healthy, Spring
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad Base
  • 1 cup quinoa high in protein, rinsed
  • 1 bunch asparagus chopped into pieces with woody ends removed
  • 2 cups peas fresh or frozen, sweet and bright
Herbs and Nuts
  • ½ cup fresh dill for aromatic freshness
  • ½ cup parsley adds an invigorating touch
  • ⅓ cup pistachios or almonds dry roasted or raw for healthy fats and crunch
Vinaigrette
  • ¼ cup olive oil heart-healthy fat
  • 3 tbsp lemon juice adds acidity
  • 1 tsp Dijon mustard for tanginess
  • 1 tsp honey for subtle sweetness
  • ½ tsp salt to enhance flavors
  • to taste fresh cracked pepper for seasoning
Additional Flavor
  • 1 shallot minced brings mild onion flavor
  • 2 tsp minced garlic for depth of flavor

Method
 

Prepare Quinoa
  1. Rinse quinoa under cold water to remove bitterness. Cook according to package directions until fluffy and tender.
Steam Vegetables
  1. Add water to a pan with a lid that fits a steamer basket and place the chopped asparagus in the basket. Cover and steam for 3 minutes until tender-crisp.
  2. After 3 minutes, add peas to asparagus, re-cover, and steam for an additional 3 minutes.
Blanch Vegetables
  1. Remove from heat and quickly blanch the asparagus and peas in cool water to halt the cooking process.
Chop Ingredients
  1. While the vegetables cool, chop the dill and parsley, and roughly chop the pistachios or almonds.
Make Vinaigrette
  1. In a jar, combine olive oil, lemon juice, Dijon mustard, honey, and salt. Seal and shake vigorously until combined.
Combine and Serve
  1. In a large bowl, combine the cooked quinoa, steamed vegetables, chopped herbs, and nuts. Drizzle with the vinaigrette and add lemon zest before tossing gently.
  2. Season with fresh cracked pepper to taste, and adjust salt if necessary.

Notes

This salad can be served as a side or main dish. Great for meal prep and can last in the fridge for up to 5 days.