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Thursday, July 18, 2024

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Spring Pea Quinoa Salad – The Rose Desk


Final week I attempted a quinoa salad on the Dallas Arboretum Meals and Wine Competition that blew my thoughts and I needed to attempt my hand at recreating it. Due to that dish, you all get a model new recipe! I’m so in love with this wholesome Spring Pea Quinoa Salad.

With peas, radishes, contemporary mint, and microgreens, this quinoa salad is ideal for spring – particularly in case you have contemporary peas within the backyard. Surprisingly, that is the primary quinoa recipe right here on The Rose Desk. The champagne French dressing pairs completely with the goat cheese and inexperienced onions. Moreover, this straightforward salad tastes so contemporary and has some fabulous crunch from the cucumber, radishes, and Marcona almonds.

I actually may eat this daily for lunch! This might be an incredible facet dish with virtually something from the grill: shrimp, rooster, and even lamb lollipops. We ate this with Lemon Rosemary Complete Grilled Rooster and Grilled Asparagus and it was excellent!

Spring Pea Quinoa Salad

1 cup raw quinoa
1 cup contemporary or frozen peas
1 cup halved cherry tomatoes
1 cup chopped cucumber
4-6 sliced radishes
4 inexperienced onions, sliced
4 oz goat cheese
1 Tbsp chopped marcona almonds
1-2 Tbsp contemporary mint
Champagne French dressing, recipe follows
Microgreens
or watercress

  1. Prepare dinner quinoa in keeping with package deal instructions. Let cool.
  2. If utilizing frozen peas, prepare dinner peas in keeping with package deal instructions.
  3. Toss cooked quinoa with peas, tomatoes, cucumber, radishes, goat cheese, inexperienced onions, marcona almonds, and chopped mint. Add champagne French dressing if serving instantly; if refrigerating, use half of the French dressing and toss with the remaining French dressing proper earlier than serving.
  4. High with microgreens, watercress, or contemporary mint.

Champagne French dressing

2 Tbsp champagne vinegar
1 tsp dijon mustard
Pinch sugar
Salt, pepper
1/2 cup olive oil

  1. Whisk collectively champagne vinegar, dijon mustard, a pinch granulated sugar, and salt and pepper.
  2. Slowly whisk in olive oil to emulsify. Style and alter salt and pepper as wanted.

Take pleasure in springtime,

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