Last week I tried a quinoa salad at the Dallas Arboretum Food and Wine Festival that blew my mind and I had to try my hand at recreating it. Because of that dish, you all get a brand new recipe! I’m so in love with this healthy Spring Pea Quinoa Salad.
With peas, radishes, fresh mint, and microgreens, this quinoa salad is perfect for spring – especially if you have fresh peas in the garden. Surprisingly, this is the first quinoa recipe here on The Rose Table. The champagne vinaigrette pairs perfectly with the goat cheese and green onions. Additionally, this easy salad tastes so fresh and has some fabulous crunch from the cucumber, radishes, and Marcona almonds.
I really could eat this every day for lunch! This would be a great side dish with practically anything from the grill: shrimp, chicken, or even lamb lollipops. We ate this with Lemon Rosemary Whole Grilled Chicken and Grilled Asparagus and it was perfect!
Spring Pea Quinoa Salad
1 cup uncooked quinoa
1 cup fresh or frozen peas
1 cup halved cherry tomatoes
1 cup chopped cucumber
4-6 sliced radishes
4 green onions, sliced
4 oz goat cheese
1 Tbsp chopped marcona almonds
1-2 Tbsp fresh mint
Champagne vinaigrette, recipe follows
Microgreens or watercress
- Cook quinoa according to package directions. Let cool.
- If using frozen peas, cook peas according to package directions.
- Toss cooked quinoa with peas, tomatoes, cucumber, radishes, goat cheese, green onions, marcona almonds, and chopped mint. Add champagne vinaigrette if serving immediately; if refrigerating, use half of the vinaigrette and toss with the remaining vinaigrette right before serving.
- Top with microgreens, watercress, or fresh mint.
Champagne Vinaigrette
2 Tbsp champagne vinegar
1 tsp dijon mustard
Pinch sugar
Salt, pepper
1/2 cup olive oil
- Whisk together champagne vinegar, dijon mustard, a pinch granulated sugar, and salt and pepper.
- Slowly whisk in olive oil to emulsify. Taste and adjust salt and pepper as needed.
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