Vibrant Spring Quinoa Salad with Peas and Asparagus Bliss

Enjoy this vibrant Spring Quinoa Salad featuring fresh peas, asparagus, and herbs, a perfect meal for busy days.

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Prep Time 30

Cook Time 15

Chill Time 30

Total Time 1 15

Servings: 4 servings

Course: Salads

Cuisine: American, Plant-Based

Calories: 280

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 cup Quinoa Rinse before cooking
1 cup Peas Fresh or frozen
1 cup Asparagus Chopped into bite-sized pieces

For the Flavor

½ cup Fresh Herbs e.g., parsley, cilantro
1 lemon Lemon Zest Use freshly grated zest

For the Crunch

¼ cup Pistachios Chopped

For the Dressing

¼ cup Olive Oil For the lemon shallot vinaigrette
1 lemon Lemon juice Juiced from the lemon
2 tablespoons Shallots Finely minced

Equipment

medium saucepan
Steamer Basket
fine mesh strainer
mixing bowl
Small jar

Method

Step-by-Step Instructions

Rinse quinoa under cold water for about 30 seconds; transfer to a saucepan with water, bring to boil, and then simmer for 15 minutes until fluffy.
Steam asparagus for 3 minutes, then add peas and steam for an additional 3 minutes. Transfer to ice water.
Chop fresh herbs and pistachios.
Mix olive oil, lemon juice, and shallots in a jar. Shake until emulsified.
Combine quinoa, steamed asparagus, peas, herbs, and pistachios in a large bowl. Drizzle with vinaigrette and toss gently.
Zest half a lemon over the salad, fold in, and serve immediately or chill for flavor development.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 38gProtein: 9gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 250mgPotassium: 350mgFiber: 6gSugar: 2gVitamin A: 15IUVitamin C: 30mgCalcium: 4mgIron: 10mg

Notes

Rinse quinoa to remove bitterness. Store in an airtight container for up to 4 days. Keep vinaigrette separate until serving to maintain crunchiness.

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