Quinoa Salad With Asparagus Peas Courgette

This recipe is a great example of how sometimes simple is best. It’s a fresh, flavourful Quinoa Salad that’s perfect for spring and summer months, or for customising in colder months with different veggies. We’re making this with seasonal asparagus and courgettes, peas, a sprinkling of parmesan and a lemony, zesty dressing. It’s great to keep in the fridge for lunches throughout the week or as a delicious side dish.

Why you’ll love this Quinoa Salad recipe

⭐️ Healthy and protein-packed

Tandoori Chicken {Air Fryer, Grill, Oven & BBQ}

Halloumi Burger {15 Minute Recipe}

Easy Courgette Fritters {with Feta Cheese}

Simple Slow Cooker Salmon

⭐️ Perfect for make ahead lunches, picnics or side dish ⭐️ Seasonal, summery, light and delicious This easy summery recipe with fresh vegetables is my favourite combination, and the dressing works with it perfectly. However, don’t be afraid to change the combinations if the greens aren’t in season right now or you want to use up the ingredients in your fridge. Experiment and see how it goes! The best thing about using quinoa in a salad is that it’s honestly such a versatile ingredient that’s cheap and easy to work with. You can even batch cook it and then store it in the fridge to enjoy with your lunches, packed lunches or dinners during the week.

Quinoa Salad Ingredients Notes

Quinoa – Buy the larger bags of plain uncooked quinoa, rather than the pre-flavoured packets Vegetable stock – Use good quality stock and make about 750ml with boiling water Vegetables – For this recipe we’re using courgettes, asparagus and (frozen) petit pois Olive oil – This is to slightly cook the grains before boil them For the dressing – Lemons (juice and zest), oil (extra virgin if possible), honey, fresh mint and sea salt and freshly ground black pepper

You can use whichever stock you prefer (such as chicken), but I tend to stick with a good quality vegetable stock. In the freezer I wouldn’t recommend freezing the quinoa and vegetables as it will go soggy when defrosted. Simply fry/toast your quinoa in a pan with olive oil BEFORE you boil it. I guess it’s a bit like frying risotto rice before adding liquid? It makes sure the consistency is just right and stops it from getting mushy.