Recipes

(Recipe) Fresh Spring Vegetable Quinoa Salad

25
Apr

(Recipe) Fresh Spring Vegetable Quinoa Salad

A light, healthy, and delicious organic spring recipe is a fresh vegetable quinoa salad. This dish incorporates seasonal produce and is packed with nutrients, making it perfect for the season.

Ingredients

1 cup uncooked quinoa
2 cups water or vegetable broth
1 cup chopped organic asparagus
1 cup organic peas (fresh or thawed if frozen)
1 cup organic cherry tomatoes, halved
1/2 cup diced organic cucumber
1/4 cup chopped organic red onion
1/4 cup chopped fresh organic basil
1/4 cup chopped fresh organic parsley
3 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed organic lemon juice
1 tablespoon organic apple cider vinegar
Salt and pepper, to taste

Instructions

Rinse the quinoa under cold water and drain well.
In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes or until the liquid is absorbed and the quinoa is tender.
Fluff the cooked quinoa with a fork and let it cool to room temperature.
Meanwhile, blanch the asparagus by boiling it for 2-3 minutes, then transferring it to an ice water bath to stop the cooking process. Drain well.
In a large bowl, combine the cooled quinoa, asparagus, peas, cherry tomatoes, cucumber, red onion, basil, and parsley.
In a small bowl, whisk together the olive oil, lemon juice, and apple cider vinegar. Season with salt and pepper to taste.
Pour the dressing over the salad and toss to combine.
Refrigerate the salad for at least 30 minutes to let the flavors meld, or serve it immediately.

This spring vegetable quinoa salad can be enjoyed as a main dish or a side dish, and it’s perfect for picnics, potlucks, or a light lunch.