Spring Garden Quinoa Salad with Citrus Vinaigrette
A vibrant and refreshing quinoa salad featuring seasonal spring vegetables and a zesty citrus vinaigrette, perfect for food service portions.
Ingredients
- 5 cups Quinoa
- 10 cups Vegetable Broth
- 2 lbs Asparagus, chopped
- 1 lb Radishes, thinly sliced
- 2 lbs Cherry Tomatoes, halved
- 2 lbs Cucumber, diced
- 1 cup Fresh Mint, chopped
- 1 cup Fresh Parsley, chopped
- 1 cup Olive Oil
- 1/2 cup Lemon Juice
- to taste Salt
- to taste Black Pepper
Instructions
- 1
Rinse the quinoa under cold water. In a large pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed.
Chef's tip: For added flavor, toast the quinoa in a dry pan for a few minutes before cooking.
- 2
While the quinoa is cooking, prepare the vegetables: chop the asparagus, slice the radishes, halve the cherry tomatoes, and dice the cucumber.
Chef's tip: Use seasonal vegetables for the freshest taste.
- 3
In a large mixing bowl, combine the cooked quinoa, asparagus, radishes, cherry tomatoes, cucumber, mint, and parsley.
Chef's tip: Make sure the quinoa has cooled before mixing to prevent wilting the herbs.
- 4
In a separate bowl, whisk together olive oil, lemon juice, salt, and black pepper to create the vinaigrette.
Chef's tip: Adjust the acidity by adding more lemon juice or olive oil to taste.
- 5
Pour the vinaigrette over the quinoa salad and toss gently to combine all ingredients evenly.
Chef's tip: Let the salad sit for 10 minutes before serving to allow flavors to meld.
- 6
Serve chilled or at room temperature, garnished with additional herbs if desired.
Chef's tip: This salad can be made a day in advance for convenience.