Description
This Spring Quinoa Salad is loaded with fresh spring produce and topped with a zippy lemon dressing!
Ingredients
Scale
- 1 cup quinoa, dried
- 1 bunch asparagus
- 1/2 lb sugar snap peas, about 3 handfuls
- 1/2 cup watercress leaves, lightly packed
- 1 small shallot
- 1 clove garlic, minced
- salt
- pepper
Lemon Vinaigrette
- 1/2 cup olive oil
- 3 tablespoons lemon juice, about 1 lemon
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon salt
Instructions
- Cook the quinoa, cover 1 cup of dried quinoa with 2 cups of water in a medium sized saucepan. Turn heat to medium and simmer quinoa for about 20 minutes until the water is evaporated and quinoa is cooked through. Set aside.
- Make the lemon vinaigrette, in a small bowl, or jar add olive oil, lemon juice, dijon mustard, and salt. Wisk until combined. You may need to re-mix just before pouring over the salad.
- Dice the asparagus into 2 inch pieces on a diagonal.
- Cut the ends off the sugar snap peas and then cup them in half, diagonally.
- Blanch the vegetables, fill a large bowl with ice and then add water and 1 – 2 tablespoons of salt. Fill a large pot with water and 1 – 2 tablespoons salt and bring to a boil
- Toss the asparagus and sugar snap peas into the boiling water and let sit in the boiling water for about 30 seconds to 1 minute.
- Immediately pour them in a strainer, or use a straining spoon, and place them in the ice water, let cool.
- Heat a large saucepan over medium heat and add 1/2 teaspoon of olive oil. Chop the shallot into a small dice and add it to the pan. Season with a pinch of salt and pepper. Cook for about 2 – 3 minutes, until starting to brown.
- Add in minced garlic and cook for about 30 seconds.
- Add the blanched vegetables and mix together, slightly warming the vegetables, about 1 minute.
- In a large bowl, add the cooled quinoa, vegetable mixture, and watercress leaves.
- Pour lemon vinaigrette over and mix together.
- Season with salt and pepper to taste.
Notes
- *Pour dressing over slowly and only add as much as you desire, you may not need to use it all.
- Prep Time: 15
- Cook Time: 30
- Category: Salad, Lunch
- Method: Stovetop
- Cuisine: American
