Garden Fresh Quinoa Salad with Spring Peas & Crunchy Veggies
This vibrant and refreshing quinoa salad combines the best of spring and summer produce, offering a delightful medley of flavors and textures in every bite. Inspired by a recipe from Alive's July 2010 magazine, this dish highlights the freshness of garden-fresh cucumbers, sweet peas, and vibrant bell peppers, making it an ideal choice for picnics, barbecues, or a light lunch. The use of red quinoa not only adds a beautiful color but also a nutty flavor that pairs perfectly with the crunchy vegetables and nutty hempseeds. This recipe serves eight as a side dish, making it perfect for gatherings, and can easily be made in advance for meal prep. Just remember to add the dressing right before serving to maintain its flavor. Enjoy this salad cold, and feel free to substitute herbs based on your preferences.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
peas
1/2 cup (fresh, or soaked frozen peas)
cooked quinoa
3 cups (cooled (refer to Jubes' Recipe #235534))
red bell pepper
1 cup (diced)
green onion
1/4 cup (thinly sliced (spring onions))
cucumber
1/2 cup (seeded and diced)
green pistachios
1/4 cup (shelled)
hempseed nuts
1/4 cup (shelled)
fresh parsley
3 tablespoons (chopped (or substitute cilantro or basil))
sea salt
1/4 teaspoon (to taste)
Instructions
1
If using frozen peas, place them in a bowl and pour 2 cups of boiling water over them. Let them sit for about 5-7 minutes until warmed through, then drain and pat dry.
2
In a large salad bowl, combine the cooked and cooled quinoa with the prepared peas, diced red bell pepper, thinly sliced green onions, diced cucumber, shelled pistachios, hempseed nuts, and chopped parsley.
3
Sprinkle the mixture with 1/4 teaspoon of sea salt and a generous 1/4-1/2 cup of your favorite dressing. Toss everything gently until well combined and evenly coated with the dressing.
4
For the best flavor and texture, serve immediately or refrigerate until ready to serve. If you’re making the salad in advance, consider adding the dressing just before serving to keep everything fresh.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The main dish is a Garden Fresh Quinoa Salad with Spring Peas and Crunchy Veggies.
What type of quinoa is recommended for this salad?
Red quinoa is recommended for its beautiful color and nutty flavor.
How many people does this recipe serve?
This recipe serves eight people as a side dish.
Can I use frozen peas for this quinoa salad?
Yes, if using frozen peas, soak them in boiling water for 5 to 7 minutes before draining and patting dry.
What vegetables are included in the Garden Fresh Quinoa Salad?
The salad includes spring peas, red bell peppers, green onions, and cucumbers.
Does this recipe contain nuts?
Yes, the recipe includes shelled green pistachios.
What kind of seeds are added to this salad?
Shelled hempseed nuts are included for extra nutrition and a nutty flavor.
Can I substitute the parsley with other herbs?
Yes, you can substitute parsley with cilantro or basil depending on your preference.
Is this quinoa salad recipe gluten-free?
Yes, this recipe is naturally gluten-free.
Is this dish suitable for vegetarians?
Yes, this is a vegetarian recipe.
How much dressing should I use for the salad?
A generous 1/4 to 1/2 cup of your favorite dressing is recommended.
When is the best time to add the dressing?
Add the dressing right before serving to maintain the best flavor and keep the vegetables fresh.
How should the cucumber be prepared?
The cucumber should be seeded and diced into 1/2 cup portions.
What size should the red bell pepper be cut?
The red bell pepper should be diced to yield approximately 1 cup.
Is this recipe good for meal prep?
Yes, it is an ideal choice for meal prep, but remember to store the dressing separately until serving.
Should the salad be served warm or cold?
The salad is best enjoyed cold.
How long do frozen peas need to soak?
Frozen peas should soak in boiling water for about 5-7 minutes until warmed through.
What type of salt is used in the recipe?
The recipe calls for 1/4 teaspoon of sea salt, or more to taste.
What was the inspiration for this recipe?
This recipe was inspired by a feature in Alive magazine's July 2010 issue.
How much cooked quinoa is needed?
You will need 3 cups of cooked and cooled quinoa.
What type of onions are used?
The recipe uses 1/4 cup of thinly sliced green onions (also known as spring onions).
Can this salad be taken to a picnic?
Yes, its refreshing nature makes it perfect for picnics, barbecues, or light lunches.
Are the pistachios salted or unsalted?
The recipe specifies shelled green pistachios; you may adjust the sea salt later based on your preference.
What are the texture qualities of this salad?
It offers a medley of refreshing and crunchy textures from the fresh vegetables, nuts, and seeds.
Is this a quick recipe to prepare?
Yes, it is tagged as a quick and easy recipe, especially if the quinoa is prepared in advance.
Can I use red bell peppers or another color?
The recipe calls for red bell pepper, but you can use other vibrant colors if preferred.
How do I ensure the quinoa is ready for the salad?
The quinoa should be cooked and completely cooled before being combined with the other ingredients.
How many ingredients are in this recipe?
There are 9 primary ingredients listed in this recipe.
Is the quinoa salad healthy?
Yes, it is tagged as a healthy recipe containing fresh vegetables, protein-rich quinoa, and healthy fats from nuts and seeds.
Does the recipe provide nutritional facts like calories?
The current recipe data does not specify exact calorie, fat, or protein counts.