It’s the last day of spring and this spring salad is the perfect way to welcome summer. It is light, fresh tasting and depending on where you live, uses many in-season vegetables. This is a great recipe for a potluck or barbecue.
Cooking the quinoa beforehand makes this recipe especially easy and quick to make. Quinoa is a seed and not a grain. Quinoa is a great source of magnesium and manganese, plus a good source of the minerals iron, phosphorous, copper and zinc. It also contains vitamins B2 and E, along with fiber. Quinoa has all of the essential amino acids, which makes it an excellent source of protein, making it an ideal addition to meatless diets, as well as gluten-free diets.
Quinoa Spring Salad
• 1/2 cup fresh peas
• 3 cups cooked quinoa, cooled
• 1 cup red bell peppers, chopped
• 1/4 cup green onions, thinly sliced
• 1/2 cup cucumber, diced
• 1/4 cup pistachios
• 1/4 cup shelled hemp seed nuts
• 3 Tbsp parsley, cilantro, or basil, chopped
• 1/4 tsp sea salt
• 1/4 cup apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• Freshly ground black pepper to taste
• 1 1/2 Tbsp pure maple syrup
• 1/4 cup extra-virgin olive oil
In a large bowl, mix all of the salad ingredients and toss well.
To make the dressing, add all of the vinaigrette ingredients except for the oil, to a blender. While blending, drizzle in oil. Season to taste with sea salt and black pepper. Add 1/4 cup of the prepared vinaigrette to the salad and toss gently.
Photo from here, with thanks.