Quinoa Salad with Spring Vegetables Recipe

Name: Quinoa Salad with Spring Vegetables
Yield: 4 servings
Cuisine: American
Ingredients: 1 tablespoon unsalted butter; 1 cup red quinoa, rinsed and drained; 1/2 cup white wine; 2 tarragon sprigs; 2 thyme sprigs; 1 cup frozen lima beans; 1 cup frozen peas; 3 tablespoons fresh lemon juice; 2 teaspoons Dijon mustard; 2 teaspoons honey; 3 tablespoons extra-virgin olive oil; Salt; Freshly ground pepper; 5 radishes, very thinly sliced

Servings: persons

1 tablespoon unsalted butter
1 cup red quinoa, rinsed and drained
1/2 cup white wine
2 tarragon sprigs
2 thyme sprigs
1 cup frozen lima beans
1 cup frozen peas
3 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
2 teaspoons honey
3 tablespoons extra-virgin olive oil
Salt
Freshly ground pepper
5 radishes, very thinly sliced

1
In a medium saucepan, melt the butter.
2
Add the quinoa and cook over moderate heat, stirring, until toasted, about 2 minutes.
3
Add 11/2 cups of water along with the wine, tarragon and thyme and bring to a boil.
4
Cover and simmer over low heat for 20 minutes, until the quinoa is tender; drain any excess liquid.
5
Discard the herb sprigs.
6
Spread the quinoa on a large rimmed baking sheet and let cool to room temperature.
7
Meanwhile, fill a large bowl with ice water.
8
In a small saucepan of salted boiling water, cook the lima beans for 2 minutes.
9
Add the peas and cook for 1 minute longer.
10
Drain and immediately transfer the vegetables to the ice bath.
11
When cool, drain again.
12
In a large bowl, whisk the lemon juice with the mustard, honey and olive oil; season with salt and pepper.
13
Stir in the quinoa, lima beans, peas and radishes and season with salt and pepper.
14
Serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 1 cup red quinoa, rinsed and drained, 1/2 cup white wine, 2 tarragon sprigs, and more.

Yes, Quinoa Salad with Spring Vegetables falls under the Salads category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quinoa Salad with Spring Vegetables

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