Description
This Spring Quinoa Salad with Honey Lemon Vinaigrette is a refreshing and nutritious dish packed with vibrant vegetables, fluffy quinoa, and a zesty dressing. It’s perfect for a light meal or as a side dish for a spring gathering.
Ingredients
Scale
- 1 cup uncooked quinoa
- 2 cups water or vegetable broth
- 1 cup asparagus cut into 1-inch pieces
- 1 cup fresh peas or thawed frozen peas
- 1 cup cherry tomatoes halved
- 1/2 cup radishes thinly sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup sliced almonds toasted
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon zest
- Salt and pepper to taste
Ingredients:
Instructions
- Rinse the quinoa: Under cold water.
- Cook the quinoa: In a medium saucepan with water or vegetable broth until tender.
- Blanch the asparagus and peas: In boiling water, then rinse under cold water.
- Combine ingredients: In a large bowl.
- Make the vinaigrette: Whisk together olive oil, lemon juice, honey, Dijon mustard, lemon zest, salt, and pepper.
- Toss and serve: Pour the vinaigrette over the salad and toss gently. Serve immediately or chill until ready to serve.
Notes
- This salad keeps well in the fridge for up to 3 days.
- For extra protein, add grilled chicken or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 10mg
