Spring Quinoa Salad with Peas
Spring quinoa salad with peas is a healthy and flavorful fresh spring salad with a nutty crunch from sliced almonds and a light sweetness from the delicious dressing.
Ingredients
For the Salad
- 1 1/2 cups Chicken Stock
- 1 cup White Quinoa uncooked
- 16 oz Frozen Peas
- 1/2 cup Raw Sliced Almonds
- 1/2 cup Flat-Leaf Parsley
For the Dressing
- 1 cup Green Onions
- 1/3 cup Olive Oil
- 1 clove Garlic
- 1 tablespoon Raw Honey
- 3 tablespoons White Wine Vinegar
- Salt and Pepper to taste
Instructions
- Cook the quinoa according to the package directions, but instead of cooking the quinoa in water, cook it in chicken stock to add lots of flavor to it.
- To steam the peas, place a small pot over high heat and put a few inches of water in the bottom. Bring to a boil and place a steamer basket on top of the pot and place the peas inside.Steam the peas for about 5 minutes until they are just cooked and bright green. Set aside to cool.
- Next, mince the parsley and give the green onions a rough chop (we will blend the onions later).
- To make the vinaigrette add the dressing ingredients to a food processor or blender and blend until smooth. Season to taste.
- Place the cooked and chilled quinoa and peas in a large bowl. Add the chopped fresh parsley and the sliced almonds. Drizzle the dressing on top and toss to combine.
- The tossed salad can be refrigerated for up to 4 days.
Notes
- Optional: If you don't want to blend the dressing, simply shake the ingredients in a glass jar with a tight-fitting lid (add sliced green onion directly to the quinoa salad instead). I like to use a mason jar or weck jar to do this. You can also use a salad dressing bottle like this one.
- You can double or triple this recipe very easily. It makes a great meal prep recipe and is perfect for dining al fresco in the warmer months.
- It is just perfect alongside your favorite grilled protein.