Spring Green Quinoa Salad with Lemon and Herbs

A fresh, vibrant salad we come back to again and again at Yarrow.

Spring quinoa salad at Yarrow Cookery School

This spring green quinoa salad is light, bright and full of flavour, perfect for easy lunches, small gatherings or as part of a larger table. It is one of those dishes that feels both nourishing and generous, something you can make ahead and keep in the fridge, ready to serve whenever you need it.

Created by Richard in the kitchen at Yarrow Cookery School, it is a simple combination of seasonal greens, soft herbs and lemon, brought together with warm quinoa so everything gently soaks up the dressing.

If you are looking for a healthy quinoa salad recipe, something seasonal with asparagus and peas, or an easy make-ahead salad for entertaining, this is one we think you will return to often.

You could also add crumbled feta to turn it into more of a main course.

Ingredients for spring quinoa salad

• 250 g quinoa

• 200 g asparagus, trimmed and cut into 3 cm pieces

• 100 g fresh or frozen peas• 3 spring onions, finely sliced

• 1⁄2 small cucumber, diced

• 12 g flat leaf parsley, roughly chopped

• 7–8 g fresh mint, torn

• Zest and juice of 1 lemon

• 21⁄2 tbsp extra virgin olive oil

• 1⁄2 tsp runny honey

• Sea salt flakes

• Freshly ground black pepper

• 20 g toasted almonds or pumpkin seeds

Method

1. Cook the quinoa

   Rinse the quinoa well. Place in a saucepan with 500 ml boiling water or light vegetable stock. Simmer for about 15 minutes until tender. Drain if needed and spread on a tray to cool slightly.

   
   

2. Cook the greens

   Bring a saucepan of salted water to the boil. Blanch the asparagus for 2 minutes, then add the peas for the final 30 seconds. Drain and refresh briefly in cold water to keep the colour vibrant.

   
   

3. Make the dressing

   In a large bowl whisk together the lemon zest, lemon juice, olive oil and honey. Season well with salt and pepper.

   
   

4. Assemble the salad

   Add the quinoa to the bowl with the dressing while still slightly warm and toss well. Fold through the asparagus, peas, cucumber, spring onions, parsley and mint.

   
   

5. Finish

   Transfer to a serving platter and scatter with toasted almonds or pumpkin seeds. Serve at room temperature.

A note from Yarrow

This is a dish that holds beautifully in the fridge, making it ideal for preparing ahead of time. The flavours continue to develop as it sits, and it is just as good the next day. If you would like to make this the centre peice of the table simply add feta.

At Yarrow Cookery School, we are always drawn to food like this. Simple, seasonal, and designed to be shared. www.yarrowcookeryschool.com