Vibrant Quinoa Spring Vegetable Dish

This quinoa salad with spring vegetables is my go-to dish when I want to celebrate the season's bounty without spending hours in the kitchen. The fluffy quinoa provides the perfect canvas for vibrant veggies like radishes, cucumber, and cherry tomatoes, creating a nutritious meal that's as colorful as it is delicious.

I first made this recipe for a springtime picnic with friends, and it's been my reliable crowd-pleaser ever since. Even my vegetable-skeptical nephew asks for seconds, which feels like the ultimate culinary victory.

Ingredients

• Quinoa: Provides a complete protein and offers a delightful nutty flavor that forms the perfect base for this salad
• Water or vegetable broth: Cooking quinoa in broth adds an extra layer of flavor that makes all the difference
• Cherry tomatoes: Choose the ripest ones you can find for bursts of juicy sweetness throughout the salad
• Cucumber: Adds refreshing crispness and hydration. Look for firm cucumbers without soft spots
• Radishes: Deliver a peppery bite and gorgeous color contrast. Select bright red ones with firm flesh
• Red onion: Provides a sharp aromatic element. Soak in cold water for 5 minutes if you prefer a milder flavor
• Fresh parsley: Brightens the entire dish with its herbaceous notes. Flat leaf Italian parsley works best here
• Olive oil: Forms the base of our dressing. Splurge on a good extra virgin variety you love the taste of
• Lemon juice: Adds essential acidity that makes all the flavors pop. Always use fresh, not bottled
• Salt and pepper: Proper seasoning elevates every ingredient. Taste as you go to get it just right

Step-by-Step Instructions

Cook the quinoa:

Place rinsed quinoa and water or broth in a medium saucepan and bring to a boil. Once boiling, reduce heat to low, cover with a tight fitting lid, and simmer for exactly 15 minutes. The quinoa is perfectly cooked when you can see the little spiral germs have separated from the seeds and all liquid is absorbed.

Prepare the vegetables:

While the quinoa cooks, prepare your vegetables by cutting cherry tomatoes in half, dicing cucumber into uniform pieces about the size of your pinky fingernail, thinly slicing radishes, and finely chopping the red onion. Having everything uniformly sized ensures you get a perfect bite every time.

Make the dressing:

In a small bowl, whisk together the olive oil and fresh lemon juice until they form a temporary emulsion. Season generously with salt and freshly ground black pepper, tasting as you go until the dressing has a bright, vibrant flavor that makes your taste buds dance.

Assemble the salad:

Once the quinoa has cooled for about 10 minutes, combine it with all your prepared vegetables and chopped parsley in a large bowl. Pour the dressing over everything while the quinoa is still slightly warm, which helps it absorb all those delicious flavors.

Toss and serve:

Use two large spoons to gently toss everything together, making sure every grain of quinoa gets coated with dressing. Taste and adjust seasoning if needed before serving either chilled or at room temperature.

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The first time I served this salad at a family gathering, my grandmother who typically avoids anything unfamiliar asked for the recipe. Now she makes it regularly for her bridge club meetings, proving good food truly bridges generations.

Make It Your Own

This recipe welcomes adaptation based on whatever vegetables look freshest at your market. In summer, try sweet corn kernels and diced bell peppers. Fall calls for roasted butternut squash and dried cranberries. Winter is perfect for adding steamed broccoli and toasted walnuts. The quinoa base remains delicious with nearly any combination.

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Storage Tips

This salad actually improves with time as the flavors meld together. Store in an airtight container in the refrigerator for up to 4 days. For meal prep, consider keeping the dressing separate and adding it just before serving to maintain maximum texture. If you notice the salad drying out after a day or two, a quick squeeze of fresh lemon juice and drizzle of olive oil will revive it beautifully.

Serving Suggestions

Serve this versatile salad as a light main dish alongside crusty whole grain bread, or as a side with grilled fish or chicken. For entertaining, I love to create a build your own salad bar with this quinoa salad as the base, then offering toppings like crumbled feta, toasted pine nuts, sliced avocado, and additional fresh herbs. It makes a stunning presentation on a platter garnished with lemon wedges and extra parsley.

Frequently Asked Questions About Recipes

→ How far in advance can I make this quinoa salad?

You can prepare this quinoa salad up to 3 days in advance. Store it in an airtight container in the refrigerator. For maximum freshness, consider adding the dressing just before serving if making more than a day ahead.

→ Can I substitute other vegetables based on what's in season?

Absolutely! This salad is incredibly versatile. In summer, try adding bell peppers or zucchini; in fall, roasted butternut squash and dried cranberries work beautifully. The key is maintaining a balance of textures and colors while using what's freshest.

→ Is there a way to add more protein to this dish?

Quinoa is already protein-rich, but you can boost the protein content by adding chickpeas, edamame, feta cheese, grilled chicken, or flaked salmon. For a vegan option, toasted nuts or seeds like almonds, pepitas, or hemp seeds make excellent additions.

→ What's the best way to rinse quinoa and why is it important?

Place quinoa in a fine mesh strainer and rinse under cold water for about 30 seconds, rubbing the grains gently with your fingers. This removes quinoa's natural coating called saponin, which can give it a bitter or soapy taste. Thorough rinsing ensures your salad has a clean, nutty flavor.

→ Can this salad be served warm instead of chilled?

Yes! This salad is delicious both ways. For a warm version, mix the vegetables and dressing with the quinoa while it's still slightly warm. The heat will slightly soften the vegetables and help the flavors meld together beautifully.

→ How can I make the dressing more flavorful?

Enhance the dressing by adding minced garlic, Dijon mustard, honey or maple syrup for sweetness, or herbs like dill or mint. For depth, try incorporating a splash of white wine vinegar or a touch of ground cumin. Taste and adjust seasonings to your preference.