Herbed Quinoa Pea Salad
Vegan, wholesome, and packed with flavor! This refreshing spring salad is delicious and has a lovely blend of textures. It's a satisfying main dish or a nourishing side dish that everyone is going to love.
Ingredients
SALAD:
- ⅔ cup uncooked quinoa
- 1 cup cooked peas, I used frozen
- ½ cup cooked corn, I used frozen
- ½ cup very thinly sliced radishes
- ½ cup parsley, finely chopped
- ½ cup mint, finely chopped
- ⅓ cup finely chopped chives
- 3 Tbsp golden raisins
- 3 Tbsp toasted pumpkin seeds*
- 2 Tbsp sesame seeds
CITRUS DRESSING:
- 3 Tbsp olive oil
- 1 Tbsp lime juice
- 1 Tbsp orange juice
- 1 tsp coconut nectar, maple syrup or honey
- ½ tsp lime zest
- ½ tsp ground ginger
Instructions
- To cook the quinoa, rinse well and place it in a medium pot with lots of water. Bring to a boil, then lower the heat and simmer for 15 – 20 minutes, until tender. Drain well and cool completely.
- While the quinoa is cooking prep the veggies and make the dressing. Add all dressing ingredients to a small jar, close the lid and shake until well combined.
- Once the quinoa is cool, add quinoa, peas, corn, radishes, fresh herbs, raisins and seeds to a big bowl.
- Drizzle the dressing over the quinoa salad and toss to combine. Season with salt and pepper.
- Enjoy this refreshing salad!
- You can store leftovers in an airtight container in the fridge for 2 – 3 days. If you are making this salad ahead of time, don’t add the seeds until you are ready to eat it, or they will get soggy.
Video
Notes
* You can toast the seeds in a skillet over medium heat (no oil) until slightly golden, just shake the pan a few times so they don’t burn.