Spring Vegetable and Quinoa Easter Celebration Salad

Celebrate Easter with a vibrant and refreshing quinoa salad, showcasing the best of spring vegetables like asparagus and radishes. This dish is light, yet filling, and perfect for a festive meal. Expect a delightful mix of textures and flavors with every bite.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 bunch asparagus, trimmed and cut into bite-sized pieces
• 4 radishes, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint leaves, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. In a medium saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes until quinoa is cooked and liquid is absorbed.
2. Blanch asparagus in boiling water for 2 minutes, then transfer to a bowl of ice water to stop cooking. Drain and set aside.
3. In a large bowl, combine cooked quinoa, asparagus, radishes, and cherry tomatoes.
4. Drizzle olive oil and lemon juice over the salad, season with salt and pepper, and toss gently to combine.
5. Garnish the salad with fresh parsley and mint leaves before serving.

Health Benefits

• Rich in plant-based protein from quinoa
• Packed with vitamins A and C from fresh vegetables
• High in fiber to support digestive health

Nutrition Facts

Calories: 270 | Protein: 9g | Carbs: 40g | Fat: 10g | Fiber: 7g | Sugar: 3g