Ingredients
Grains
- 1 cup dry quinoa (or substitute 2 1/2 cups cooked grains such as farro or bulgur)
- 1 1/2 cups water
- Pinch of salt (for cooking quinoa)
Vegetables and Herbs
- 1 bunch asparagus, chopped into 1-inch pieces
- 2 cups shelled fresh English peas (or substitute shelled edamame, radishes, cucumber, snow peas, or spring greens)
- 3 scallions, thinly sliced on a diagonal
- 1/2 cup fresh dill (approximately two 0.5 ounce packages), chopped (or substitute fresh mint)
- 1 cup Italian parsley, chopped (more to taste)
Nuts and Seeds
- 1/4 cup sliced or slivered almonds, toasted (optional; can substitute other nuts or seeds)
Dressing
- 1/3 cup olive oil
- Zest of 1 lemon
- 1/3 cup fresh lemon juice (from 1-2 lemons)
- 1/2 to 1 teaspoon kosher salt
- Pepper, to taste
Optional Garnishes
- Avocado slices
- Feta cheese
- Goat cheese
- Sunflower sprouts
Instructions
- Cook Quinoa: Rinse the quinoa thoroughly and place it in a pot with 1 1/2 cups water and a pinch of salt. Bring to a boil, then cover, reduce heat to low, and simmer gently for 12-15 minutes. After cooking, turn off the heat and let the quinoa sit covered for 5-10 minutes. Uncover, fluff with a fork, and allow it to cool completely.
- Blanch Vegetables: While quinoa is cooking, bring salted water to a boil. Add asparagus pieces and shelled peas, blanching them for just a few minutes until they are bright in color and tender-crisp. Immediately rinse them under cold water to stop the cooking process and retain freshness.
- Combine Ingredients: In a large bowl, mix the cooled quinoa with the blanched asparagus and peas. Add the sliced scallions, chopped dill, Italian parsley, and toasted almonds. Toss gently to combine.
- Add Dressing: Pour in the olive oil, lemon zest, and fresh lemon juice. Season with kosher salt (start with 1/2 teaspoon and increase to taste) and freshly ground pepper. Stir everything together until evenly coated.
- Taste and Adjust: Sample the salad and adjust seasoning by adding more salt or lemon juice as desired. If preparing ahead of time, remember flavors will mellow, so add additional salt and lemon juice, and a drizzle of olive oil just before serving.
- Serve: Serve the salad chilled or at room temperature, optionally garnished with avocado slices, crumbled feta or goat cheese, and sunflower sprouts for extra texture and flavor.
Notes
- Substitute cooked grains such as farro or bulgur if you prefer a different texture instead of quinoa.
- Choose fresh, in-season vegetables like peas and asparagus for the best flavor and crunch.
- To toast almonds, place them in a dry skillet over medium heat and stir frequently until golden and fragrant.
- Adjust lemon juice and salt to taste, especially if making the salad ahead, as flavors develop over time.
- Optional toppings like cheese and avocado add creaminess and richness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
