Name: Springtime Vegetable Quinoa Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 cup quinoa, rinsed and drained well; 1 3/4 cup vegetable broth; 1 can garbanzo beans, drained and rinsed; 6 radishes, thinly sliced; 1/2lb asparagus, thinly sliced using a vegetable peeler; 3 large carrots, thinly sliced using a vegetable peeler; 1 cup cooked spring peas; 1/2 cup each fresh mint and parsley, thinly sliced; 1/3 cup toasted sliced almonds; 2 oz feta, crumbled; juice from 1 whole large lemon; 1/3 cup extra virgin olive oil; 1 tablespoon agave; 1 clove garlic, minced; big pinches of kosher salt and fresh cracked pepper

Description

A fresh springtime salad that is both light and hearty, packed with vegetables and filling from fiber and plant-based protein. Perfect meal prep for lunches or a veggie-packed dinner!

Ingredients

Scale

Quinoa

1 cup quinoa, rinsed and drained well
1 3/4 cup vegetable broth

Salad

1 can garbanzo beans, drained and rinsed
6 radishes, thinly sliced
1/2lb asparagus, thinly sliced using a vegetable peeler
3 large carrots, thinly sliced using a vegetable peeler
1 cup cooked spring peas
1/2 cup each fresh mint and parsley, thinly sliced
1/3 cup toasted sliced almonds
2 oz feta, crumbled

Dressing

juice from 1 whole large lemon
1/3 cup extra virgin olive oil
1 tablespoon agave
1 clove garlic, minced
big pinches of kosher salt and fresh cracked pepper

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Instructions

Quinoa

Drain and rinse quinoa. Add broth and quinoa to small saucepan and bring to a rolling boil. Reduce heat to barely a simmer, cover and let cook for 15 minutes. Remove lid and fluff with a fork.

Salad

Prepare veggies. You will likely have the innermost parts of the carrot and asparagus stalks that you are not able to peel into ribbons (save these, chop them and add to soup or stir-fry!) Toss together cooked and slightly cooled quinoa, garbanzo beans, radishes, asparagus, carrots, peas and herbs and toss well. Gently fold in the dressing, feta and almonds.

Dressing

Whisk all dressing ingredients together until thoroughly combined. Season with salt and pepper.

Notes

Make it dairy free: omit the feta

Change it up: feel free to use a different grain like wild rice, bulgur or barley! Or a different legume like white beans, edamame or tofu instead of garbanzo beans.

This salad keeps really well for leftovers. For meal prep, I like to assemble the salad but keep the almonds, feta and dressing separate until just before serving.

If you don’t use all of the dressing, no problem! Just store in an glass jar for use on future salads.

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Nutrition

Serving Size: 1/6 of recipe
Calories: 410
Sugar: 11g
Sodium: 610mg
Fat: 20g
Carbohydrates: 44g
Fiber: 10g
Protein: 14g