Description
A refreshing and vibrant salad featuring quinoa, peas, radish, and a zesty lemon-herb vinaigrette, perfect for spring.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 cup fresh peas
- 1 cup radishes, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water.
- In a pot, combine quinoa and water, bring to a boil, then reduce heat and simmer for 15 minutes or until water is absorbed.
- Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- In a large bowl, combine cooked quinoa, peas, radishes, parsley, and mint.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Pour the vinaigrette over the salad and toss to combine.
- Serve chilled or at room temperature.
Notes
- Feel free to add other spring vegetables like asparagus or bell peppers.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- For added protein, consider adding chickpeas or grilled chicken.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 10mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg