Final week I attempted a quinoa salad on the Dallas Arboretum Meals and Wine Pageant that blew my thoughts and I had to take a look at my hand at recreating it. On account of that dish, you all get a brand spanking new recipe! I’m so in love with this wholesome Spring Pea Quinoa Salad.
With peas, radishes, contemporary mint, and microgreens, this quinoa salad is very best for spring – particularly if in case you have contemporary peas within the lawn. Strangely, that is the primary quinoa recipe right here on The Rose Desk. The champagne French dressing pairs completely with the goat cheese and inexperienced onions. Moreover, this straightforward salad tastes so contemporary and has some fabulous crunch from the cucumber, radishes, and Marcona almonds.
I actually may just devour this each day for lunch! This may be a really perfect facet dish with nearly anything else from the grill: shrimp, hen, and even lamb lollipops. We ate this with Lemon Rosemary Entire Grilled Hen and Grilled Asparagus and it was once very best!
Spring Pea Quinoa Salad
1 cup raw quinoa
1 cup contemporary or frozen peas
1 cup halved cherry tomatoes
1 cup chopped cucumber
4-6 sliced radishes
4 inexperienced onions, sliced
4 ounces goat cheese
1 Tbsp chopped marcona almonds
1-2 Tbsp contemporary mint
Champagne French dressing, recipe follows
Microgreens or watercress
- Cook dinner quinoa in line with bundle instructions. Let cool.
- If the use of frozen peas, cook dinner peas in line with bundle instructions.
- Toss cooked quinoa with peas, tomatoes, cucumber, radishes, goat cheese, inexperienced onions, marcona almonds, and chopped mint. Upload champagne French dressing if serving instantly; if refrigerating, use part of the French dressing and toss with the remainder French dressing proper earlier than serving.
- Best with microgreens, watercress, or contemporary mint.
Champagne French dressing
2 Tbsp champagne vinegar
1 tsp dijon mustard
Pinch sugar
Salt, pepper
1/2 cup olive oil
- Whisk in combination champagne vinegar, dijon mustard, a pinch granulated sugar, and salt and pepper.
- Slowly whisk in olive oil to emulsify. Style and modify salt and pepper as wanted.
Revel in springtime,
Don’t put out of your mind to practice The Rose Desk on Fb, Twitter, and Instagram! Join The Rose Desk’s emails right here. Get The Rose Desk Cookbook right here. Store my merch right here.
Leave a Reply