Spring Vegetable and Grain Salad

Spring Vegetable and Grain Salad Recipe

This salad is packed with nutrients from the asparagus, sugar snap peas, radishes, strawberries, and leafy greens, and the quinoa or whole grain adds protein and fiber to keep you feeling full and satisfied… Enjoy!

Ingredients

• 1 cup quinoa or whole grain of choice such as farro or buckwheat
• 2 cups water
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup sugar snap peas, trimmed
• 1 cup radishes, thinly sliced
• 1 cup strawberries, hulled and quartered
• 2 cups baby spinach
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh chives
• 1/4 cup extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 2 cloves garlic, minced
• Salt and pepper, to taste

Directions

1. Rinse the quinoa in a fine mesh strainer and add it to a medium saucepan with the water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the quinoa is tender and the water is absorbed. Remove from heat and let cool.
2. While the quinoa is cooking, blanch the asparagus and sugar snap peas in boiling salted water for 2-3 minutes, or until they are tender but still crisp. Drain and rinse with cold water to stop the cooking process.
3. In a large bowl, combine the cooked quinoa, blanched vegetables, sliced radishes, quartered strawberries, baby spinach, parsley, mint, and chives.
4. In a small bowl, whisk together the olive oil, white wine vinegar, garlic, salt, and pepper. Pour the dressing over the salad and toss to combine.
5. Serve the salad chilled or at room temperature, garnished with additional fresh herbs if desired.

This delicious and healthy recipe incorporates several of the top spring foods for optimizing health. View the top 7 here >

Marsha Fenwick, C.N.P.  R.R.T.