QUINOA HARVEST SALAD

simple.. healthy. spring.

Tips

GREAT WAY TO USE FOOD SCRAPS!

This is the perfect recipe to reduce food waste. Sometimes vegetables may be too small to use for a dish, or if you have leftover vegetables, throw them in!

Get creative

This salad is a great meal prep base, add additional high power carbs like sweet potatoes or yummy vegetables like eggplants.

Don’t forget the protein, add chicken, salmon, or even a fried egg! This quick and easy grain harvest salad will keep you full and satisfied throughout the day.

quinoa harvest salad

Preparation Time: 10 minutes | Cook Time: 30 minutes | Serving size: 4-6 people

Gather

HARVEST SALAD

• 2 red bell peppers
• 1 cup dry quinoa
• Neutral oil, such as olive or sunflower
• 10 stalks of asparagus, woody stems removed and thinly sliced 
• 1½ cups fresh spring peas (you can keep in pods), sliced thinly; if frozen, thaw and drain
• 2 carrots, thinly sliced or cut into bite-size pieces
• Salt and black pepper, to taste
• ¼ cup shallots, thinly minced
• ⅔ cup chopped mixed fresh basil and chives 
• Feta, optional
• 1 cup thinly sliced almonds, optional

LEMON DRESSING

• 2 lemons, zested and juiced (at least ⅓ cup of lemon juice)
• 5 cloves garlic, minced
• Salt and pepper to taste
• 2 tablespoons honey
• 1 cup olive oil
• 2 teaspoons dried thyme

Follow

salad

1. Preheat the oven to 400 degrees. Rinse the bell peppers and pat dry. Cut in half through the stem. Remove the seeds and place on a baking sheet with parchment, skin side up. Bake for 25-30 minutes. In the meantime, cook quinoa as instructed on the package.
2. Heat 1 tablespoon of oil over medium heat in a large pan. Add asparagus, peas and carrots to the skillet. Season generously with salt and pepper. Saute for 5-10 minutes; vegetable pieces should be tender. 
3. Add shallots and saute for an additional 5-8 minutes; shallots should start to brown, but not be completely brown. Remove the pot from the heat and set aside. 
4. Check to see if the red peppers are done roasting: The skin should be blistering and blackened. Remove from the oven and immediately transfer to a bowl. Wrap with plastic wrap and let cool for 10 minutes. (This will help you skin the peppers.) Once you can handle the peppers, remove the skin and chop, and then add to the vegetable mixture. 
5. Mix the cooked quinoa and vegetables into one large bowl. Season with salt and pepper. Add in fresh herbs. Toss lightly in dressing (see below) and add sliced nuts and feta, if desired

lemon dressing

1. In a small bowl, whisk the lemon juice, garlic, salt, pepper, and honey, if using.
2. Drizzle in the olive oil while whisking and continue to whisk until the dressing is combined. Alternatively, combine everything in a jar or bottle with a tight-fitting lid and shake to combine.
3. If your dressing is too tangy for your taste, add some more olive oil to taste.
4. Add the thyme, if desired, and season to taste. Store in the fridge for up to 1 week. The olive oil will solidify a bit in the fridge. To soften, let sit at room temperature for a few minutes and stir before using.