Welcome Spring! Let’s ring on this time of yr with a contemporary Spring Quinoa Salad. This quinoa salad is mild in texture, shiny in taste, with crunchy contemporary greens and a tangy dressing.
Do you like this time of yr? I positive do. I really like the sensation of heat within the air once more, the odor of flowers starting to blossom, seeing new produce gadgets within the markets, and the novelty of power that spring brings to us all. It’s such a contemporary, shiny time of the yr.
I don’t suppose you actually care about me waxing poetic about spring, nonetheless.
So, let’s discuss meals!
When spring arrives, I at all times take into consideration this Quinoa Spring Salad from method again, my second cookbook e book Vive le Vegan.
This quinoa salad is completely suited to spring and summer time. It has contemporary, crunchy greens, a light-weight texture, and a tangy French dressing.
In fact, you’ll be able to at all times substitute different spring greens on this spring quinoa salad, and I provide substitution concepts within the recipe.
As well as, you may make this wholesome quinoa salad heartier with the addition of cooked beans or tofu.
You can even play with the salad dressing used on this dish. My unique recipe referred to as for the ‘easy cider French dressing’ from my Vive le Vegan cookbook. It’s a punchy apple cider French dressing that’s simple to make with just some elements.
That easy cider dressing recipe did embrace some oil, nonetheless, so right here I’ve opted to make use of my Citrus-Tahini Dressing. I’ve a few different recommendations for dressings within the recipe, however this one will work very properly. It’s contemporary and shiny and has good acidity.
With that, I’ll go away you with this Quinoa Spring Salad. I’ve tailored it barely from the unique, and together with both the Citrus-Tahini Dressing or Buddha Dressing, I feel you’ll adore it! x Dreena
Quinoa Spring Salad
This salad is mild and shiny, excellent for spring and summer time months. Cooking the quinoa upfront makes this salad particularly fast to organize!
Elements
- 1 cup frozen inexperienced peas, soaked in 1-2 cups boiled water for a couple of minutes
- 3 cups precooked (and cooled) white quinoa
- 1 cup chopped purple bell peppers
- 1/4 cup sliced inexperienced onions (inexperienced portion)
- 1/2 – 1 cup diced cucumber
- 1/4 cup roasted pumpkin seeds or chopped pistachios if nut-free not a problem
- 2 tbsp shelled hempseeds optionally available, can omit or use sunflower seeds
- 2 tbsp chopped basil, parsley, or cilantro
- 1/4 tsp sea salt
- freshly floor black pepper to style
- 1/4 – 1/3 cup Citrus-Tahini Dressing (see notes for hyperlink) alter quantity to choice
- see notes for different choices
Directions
-
In bowl, soak frozen peas in boiling water. Let sit till peas have warmed by way of. Drain peas and pat dry. In massive bowl, mix all elements, beginning with 1/4 cup of the dressings. Toss by way of to combine properly. Style, and alter seasonings to style and add extra dressings if desired. Serve instantly or refrigerate in hermetic container. Serves 3-4 as a light-weight salad or 2-3 as a fundamental.
Notes
- vegetable/fruit provides or substitutes: you’ll be able to add these different greens to the salad, or substitute for the bell pepper or cucumbers:
- 1 cup grated carrot
- 1/2 cup blanched sliced asparagus
- 1/4 – 1/2 cup diced avocado (not too ripe, with some firmness)
- 1 cup chopped artichoke hearts
- 1/2 cup chopped strawberries
- different concepts: attempt including 1/2 cup of black beans or chickpeas, or 1 cup cubed tofu
- For salad dressings, use the Citrus-Tahini Dressing, Buddha Dressing, or additionally take into account the Fundamental Chia Dressing from my Plant-Powered Dressings assortment.
photos credit score: Angela MacNeil
this put up was printed March 2018 and up to date for April 2023
