Description
A vibrant and refreshing Spring Quinoa Salad featuring roasted asparagus, crisp cucumbers, green peas, and red onions, all tossed in a homemade vinaigrette. This light, nutritious salad is perfect for warm days and makes a great cold, make-ahead meal or side dish.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked quinoa
- 1 cup cucumber, diced (preferably English cucumber)
- 1 cup roasted asparagus, cut into three parts
- ½ cup red onions, diced
- 1 cup cooked green peas
Dressing
- 1/3 cup homemade vinaigrette
- Salt, to taste
- Ground fresh black pepper, to taste
Instructions
- Combine Salad Ingredients: In a large mixing bowl, add the cooked quinoa, diced cucumbers, roasted asparagus pieces, diced red onions, and cooked green peas. Gently mix all the ingredients together until evenly combined.
- Add Dressing: Pour the homemade vinaigrette over the quinoa and vegetable mixture. Stir thoroughly to ensure every component is lightly coated with the dressing.
- Chill and Serve: Place the salad in the refrigerator for at least 15 minutes to chill and allow the flavors to meld. Serve cold and enjoy this fresh spring-inspired dish.
Notes
- Rinse quinoa thoroughly before cooking to remove any bitter saponins.
- Remove woody bottoms from asparagus prior to roasting for better texture.
- English cucumbers are preferred for their seedless and thin-skinned qualities.
- For storage, keep dressing separate to avoid sogginess; salad will last up to 4 days refrigerated.
- To reheat, warm quinoa salad in the microwave before adding vinaigrette.
