Name: Spring Quinoa Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 cup green peas (frozen, soaked in 1-2 cups boiled water for a few minutes); 3 cups white quinoa (cooked and cooled); 1 cup organic red bell pepper (chopped); ¼ cup green onions (sliced, green portion); 1 cup cucumber (diced); ¼ cup pumpkin seeds (roasted. or chopped pistachios); 3 tbsp basil (chopped. or parsley or cilantro); ¼ tsp salt (optional); black pepper (freshly ground, to taste); ⅓ cup Citrus-Tahini Dressing (see note)

Summary

This salad is light and bright, perfect for spring and summer months. Cooking the quinoa in advance makes this salad especially quick to prepare!

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Yields4 ServingsPrep Time20 minsTotal Time20 mins

Ingredients

1 cup green peas (frozen, soaked in 1-2 cups boiled water for a few minutes)

3 cups white quinoa (cooked and cooled)

1 cup organic red bell pepper (chopped)

¼ cup green onions (sliced, green portion)

1 cup cucumber (diced)

¼ cup pumpkin seeds (roasted. or chopped pistachios)

3 tbsp basil (chopped. or parsley or cilantro)

¼ tsp salt (optional)

black pepper (freshly ground, to taste)

⅓ cup Citrus-Tahini Dressing (see note)

Directions

In a bowl, soak frozen peas in boiling water. Let sit until peas have warmed through.

Drain peas and pat dry.

In a large bowl, combine all ingredients, starting with ¼ cup of the dressing. Toss through to mix well.

Taste, and adjust seasonings to taste and add more dressings if desired.

Serve immediately or refrigerate in airtight container.

Serves 3–4 as a light salad or 2–3 as a main.

Chef's Notes

Citrus-Tahini Dressing
Recipe here.

Substitutions
As a substitute for the bell pepper or cucumber, you could also try: 1 cup grated carrot, 1 cup blanched sliced asparagus, 1 cup diced avocado (not too ripe, with some firmness), or 1 cup halved organic cherry or grape tomatoes.

Salad Booster
Try adding in ½ – 1 cup of black beans or chickpeas, or organic cubed tempeh or tofu. You will want to use a touch more dressing with extra ingredients like this.

Recipe from Vive le Vegan! by Dreena Burton adapted for WHOLE Life Club (WLC).