Spring Pea Quinoa Salad
/
Print Recipe | Serves 4-6
INGREDIENTS
2 T Olive Oil
2 cups Golden Quinoa
2 Shallots, minced
4 cups Water
1 cup Cucumbers, Diced
1 cup English Peas
1 cup Cherry Tomatoes, Halved
8-10 Spears of Asparagus
½ cup Pickled Peppers, Chopped
2 T Parsley, Chopped
1 Lemon, Zested & Juiced
4 oz Feta Cheese
Crushed Black Peppers
Garnish with EVOO or Basil Oil
PROCEDURE
In a medium pot, begin to heat 1 tablespoon olive oil and water over medium heat. Using a fine-mesh strainer rinse quinoa with cold water. Add rinsed quinoa to the pot. Bring to a boil, then reduce heat to a simmer and cook for 10 minutes, covered with a fitted lid.
Once quinoa is cooked, transfer to a large plate or 9x13 dish. Squeeze one lemon over quinoa and chill in the refrigerator for 20-30 minutes or until cool.
To blanch English peas and asparagus, fill a medium pot with 4 cups of water and ¼ cups of kosher salt and bring to a boil. Set up an ice bath in a medium bowl next to the stovetop. Once water is at a rolling boil add peas and blanch for 1 minute, then strain and place into an ice bath. Once peas are cool, strain and set aside. Repeat this process for asparagus. Then cut asparagus into coins.
In a large bowl, add English peas, cucumbers, asparagus, tomatoes, pickled peppers, parsley, 1 tablespoon of olive oil, and lemon zest. Season with salt and cracked black pepper.
Top the chilled golden quinoa platter with vegetable mixture. Garnish with Feta and EVOO or Basil Oil.
CHEF NOTES
This recipe would make an easy go-to for your weekly meal prep. The salad utilizes the bountiful vegetables available in the spring and the feta gives this dish a great savory finish.
