Just a few more days until Spring is officially here! I am so excited to say good-bye to winter. As I watch the mounds of snow melt in my yard, I am grateful that nature is taking charge and wiping away the cold. I am also very much looking forward to fresh food again. My taste buds are already changing and I am craving radishes, peas, and herbs. Spring is my favorite harvest season, rich in antioxidants, blood purifying greens and fat flushing herbs! Here is one of my favorite Spring salads. Rich in protein and so easy to whip up. You add whatever vegetables you like to it as well, and as the seasons change I encourage you to change with them. Be versatile and creative! I like to serve this salad over a bed of peppery arugula! Enjoy!
Spring Quinoa Salad
Yield: 4 servings
1 Cup quinoa, thoroughly rinsed and drained in a fine mesh strainer
2 Cups water
½ Cup frozen, defrosted peas
One half of a Red onion – finely diced
5 Spears of fresh asparagus, diced (blanch or grill)
½ Cucumber – diced
½ Cup of chopped parsley
Juice of 1 lemon
2-3 Tablespoons Extra virgin olive oil
Sea salt & pepper to taste
- Bring rinsed and drained quinoa to a boil with water and salt
- Cover and reduce flame to lowest point. Cook for 20-25 minutes until water is absorbed.
- Fluff Quinoa with fork and let cool. (You can spread cooked quinoa on large platter to cool faster).
- Meanwhile, make lemon vinaigrette by combining lemon juice, olive oil, pepper & salt to taste (essentially 2 parts juice to one part oil)
- Combine all other ingredients and refrigerate salad until chilled.