Crunchy Quinoa Salad
A refreshing and nutritious salad featuring quinoa, crisp vegetables, and fresh herbs. This colorful dish combines tender asparagus, snow peas, kohlrabi, and radishes with perfectly cooked quinoa, all brightened with lemon and a medley of fresh herbs.
Ingredients
- •1 cup uncooked quinoa
- •2 cups vegetable broth
- •3 strips lemon zest
- •1½ cups asparagus
- •1 cup snow peas
- •½ cup kohlrabi
- •⅓ cup radishes
- •3 tablespoons lemon juice
- •2 tablespoons chopped fresh chives
- •2 tablespoons chopped fresh parsley
- •1 tablespoon chopped fresh cilantro
- •1 teaspoon chopped fresh mint
- •to taste freshly ground pepper
- •1 dash sea salt
Cooking Instructions
- 1.
Rinse the quinoa well and place it in a pot with the vegetable broth and bring to a boil. Reduce the heat, stir in the pieces of lemon zest, cover, and cook for 15 minutes. Remove from the heat, stir, and remove and discard the pieces of lemon zest. Allow the quinoa to cool slightly.
20 min
- 2.
Meanwhile, put a large pot of water on the stove to boil, drop the asparagus and snow peas into the boiling water, and cook for 2 to 3 minutes, until crisp-tender (do not overcook; the vegetables should still be slightly firm). Remove from the pot with a slotted spoon and drop into a bowl of ice water. Drain. Combine the cooked quinoa, asparagus, snow peas, kohlrabi, and radishes in a large bowl. Add the remaining ingredients and mix well. Season with freshly ground black pepper and sea salt, if desired. Chill for 1 to 2 hours before serving to allow flavors to mingle.
130 min
