Spring Vegetable Quinoa Salad - This recipe incorporates the seasonal goodness of fresh asparagus, bringing a delightful crunch and vibrant green colour to the wholesome quinoa salad. This vibrant and nutritious spring vegetable quinoa salad is perfect for a light and refreshing meal. Enjoy! Feel free to adjust the ingredients based on your preferences and the availability of seasonal produce. Happy cooking!

 

 

Ingredients:

- 1 cup quinoa

- 2 cups vegetable broth or water

- 1 bunch asparagus, trimmed and cut into bite-sized pieces

- 1 cup cherry tomatoes, halved

- 1 cup cucumber, diced

- 1 cup bell peppers, diced (assorted colours for vibrancy)

- 1/2 cup red onion, finely chopped

- 1/4 cup fresh parsley, chopped

- 1/4 cup fresh mint, chopped

- 1/4 cup feta cheese, crumbled (optional)

- 1/4 cup toasted pine nuts or almonds

- Juice of 1 lemon

- 3 tablespoons extra virgin olive oil

- Salt and pepper to taste Instructions:

1. Rinse the quinoa under cold water. In a saucepan, bring the vegetable broth or water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed. Remove from heat and let it cool.

2. While the quinoa is cooking, blanch the asparagus in boiling water for 2-3 minutes, then transfer to an ice water bath to stop the cooking process. Drain and set aside.

3. In a large mixing bowl, combine the cooked quinoa, blanched asparagus, cherry tomatoes, cucumber, bell pepper, parsley, and mint.

4. In a small bowl, whisk together the lemon juice, extra virgin olive oil, salt, and pepper. Pour the dressing over the quinoa salad and toss to coat.

5. If desired, sprinkle crumbled feta cheese on top for added creaminess and tanginess.

6. Serve chilled and enjoy the fresh flavours of spring!