Quinoa Salad with Spring Vegetables

A vibrant quinoa salad featuring crisp spring vegetables and a light lemon dressing.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup sugar snap peas, trimmed and sliced
• 1 cup radishes, thinly sliced
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup fresh parsley, chopped
• 1 lemon, juiced
• 2 tablespoons olive oil
• to taste salt and pepper

Instructions

1. Rinse the quinoa under cold water until the water runs clear.
2. In a saucepan, combine quinoa and water and bring to a boil.
3. Reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the water has been absorbed. Remove from heat and let it cool.
4. Blanch the asparagus in boiling water for 2 minutes until tender-crisp, then transfer to an ice bath to cool.
5. In a large bowl, combine cooked quinoa, sugar snap peas, radishes, asparagus, mint, and parsley.
6. In a separate small bowl, whisk together lemon juice, olive oil, salt, and pepper.
7. Pour the lemon dressing over the salad and toss to combine.
8. Serve immediately or chill in the refrigerator for a refreshing cold salad.

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---