At MMH, our dietitians recommend you eat seasonally, when possible. Seasonal food is fresher, tastier and more nutritious than food consumed out of season. If you’re looking for a bright salad that’s full of spring veggies, try making a spring vegetable quinoa salad.
- 1 1/3 cups dry quinoa
- 2 lemons, zested and juiced
- 4 tablespoons extra virgin olive oil
- kosher salt, to taste
- 2 cups fresh asparagus, woody stems removed and thinly sliced (approx. 12 spears)
- 2 cups fresh English peas or frozen sweet peas, thawed and drained
- 2 cups fresh snap peas, sliced (approx. 4 oz)
- 2 cups radishes, cut into matchsticks (approx. 9 oz)
- 1 cup shelled roasted pistachios
- 4 green onions, trimmed and thinly sliced
- 1 cup chopped mixed fresh dill and mint
- fresh ground black pepper, to taste
To make up to 3 hours ahead:
- Cook the quinoa: Cook the quinoa as per box directions. Make sure it is completely cooked and as much of any remaining cooking liquid as possible has drained away.
- Make the dressing: In the bottom of a large mixing bowl, whisk together the lemon zest, 2 tablespoons of the lemon juice, the olive oil and a generous pinch of salt.
- Add the vegetables: Stir in the sliced asparagus and allow to marinate for about 10 minutes while you prep the rest of the vegetables, and roughly chop the pistachios. Stir the peas, snap peas, radishes, chopped pistachios and green onions into the asparagus slices, followed by the cooked quinoa.
- Add the herbs: Stir in 2 tablespoons more of the lemon juice before adding the herbs and seasoning to taste with salt, pepper, and a little more lemon juice if you think it needs it.
- Chill & serve: Chill, covered in the fridge for up to 3 hours and bring to room temperature before serving.