This gorgeous spring green salad is packed with the healthy flavor of quinoa, fresh peas, herbs and a homemade lemon-mustard dressing. And it’s 100% vegetarian and vegan too!
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Spring is my favorite time of year! The arrival of spring brings flowers out of hibernation while the warmer weather invites you to come out. And with spring comes all my favorite spring fruits and vegetables.
This quinoa salad, to me, is a celebration of spring. Vibrant green peas, sugar cookies, snap peas and broad beans are the stars of the show.
The quinoa adds body and volume, turning this salad into a filling meal. While the mint adds an extra touch of brightness that contrasts beautifully with the sweet greens. The finishing touch is a simple lemon and mustard dressing and a sprinkling of poppy seeds. Yum!
Helpful tips and variations
If you don’t have poppy seeds: try roughly chopped almonds or toasted pine nuts, or skip the walnuts altogether.
Add some cheese: A crumbled feta would be fine here too, if you don’t need to keep the recipe vegan. I would prefer Danish feta, which is delicious and creamy, rather than Greek feta.
Mix the herbs: I used fresh mint, but anything you have in your garden can work. Basil is also a great choice.
Other tasty ideas
If you love this spring green salad, be sure to check out these other delicious recipes:
Recipe
Portions: 4 portions
Calories: 372kcal
ingredients
- 1 cup Quinoa
- 1 cup waterfall
- 1 table spoon poppy seeds
- 4 oz snow peas
- 4 oz sweet peas
- 4 oz Fava beans
- 4 oz peas frozen is fine
- ½ cup mint leaves grossly torn
Instructions
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Rinse the quinoa under cold running water for a few minutes, swirling the seeds with your fingers to ensure they are well rinsed to remove their bitter film. Drain them and place them in a saucepan with 1 cup of water over high heat. Bring to the boil, cover with a lid, reduce to low and cook for 13-15 minutes. Once the quinoa is cooked, remove it from the heat and leave it covered while you prepare the rest of the ingredients.
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Place the poppy seeds in a pan over low heat and toast them for 2 or 3 minutes. Leave to cool.
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Remove the broad beans from the shell and clean the peas and snow peas. Bring a pot of water to a boil and fill a large bowl with cold water and throw in a couple of ice cubes. Add the snow peas, sugar sticks and broad beans to the boiling water and cook for 1 minute. Remove them from the water with a slotted spoon and place them in a bowl with ice water. Now cook the peas for 1 or 2 minutes and place them in the ice water.
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Remove the beans from the leathery covering. Julienne the snow peas and cut the sugar biscuits in half lengthwise.
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Prepare the dressing by placing all the ingredients in a jar and shake until well combined.
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Use a fork to fluff the quinoa and place it in a large serving bowl. Add the spring greens and to the bowl along with the mint leaves and dressing. Stir to combine before scattering the poppy seeds on top.
Nutrition
Calories: 372kcalCarbohydrates: 43GProtein: 12GFat: 17GSaturated fats: 2GPolyunsaturated fats: 4GMonounsaturated fat: 11GSodium: 27mgPotassium: 556mgFiber: 9GSugar: 5GVitamin A: 1084UIC vitamin: 50mgSoccer: 111mgIron: 5mg
