Spring quinoa salad.

Springtime brings green … everything. Green grass, greening trees, green vegetables. My favorite farmers’ market, on Saturdays at Findlay Market, is heating up for the growing season, and the tables are all stocked with GREEN! Scott Family Farm had first-of-the-season asparagus 2 weekends ago, and I’ve seen gorgeous lettuces, spring mixes and herbs.

This super-springy salad recipe takes advantage of all this bounty, with asparagus, peas and edamame — plus quinoa for protein. I’ve been eating this all week for lunch and not tiring of it. Just 1 cup of this salad is nicely filling and gets me through a busy afternoon. Plus, what’s not to love about the goat cheese and walnuts?

spring quinoa salad with green veggies recipe

makes 4 servings

3/4 cup quinoa
4 cups lightly cooked green vegetables (peas, asparagus, edamame)
2 ounces fresh goat cheese
1/4 cup snipped fresh herbs
1/4 cup toasted walnuts
2 tablespoons of your favorite vinaigrette

In a small saucepan, bring 1 1/2 cups of well-salted water to a boil; add the quinoa, reduce heat and cook for 15 minutes, until the quinoa is tender. Drain and fluff with a fork. In a large bowl, lightly toss together the quinoa, vegetables and herbs. Season with salt; add the walnuts and vinaigrette and toss again to combine. Serve at room temperature.

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