Quinoa Salad with Fresh Peas, Mint and Honey

A cool and fresh salad full of green just in time for Spring. 

By | March 19, 2017


In a saucepan, bring broth and quinoa to a boil. Lower heat to a simmer. Cook until water evaporates and quinoa has bloomed. Set quinoa aside to cool.

In a small bowl, combine vinegar, mint, parsley, honey, salt and pepper. Whisk in the olive oil.

In a large bowl mix cooked and cooled quinoa, onions, blanched peas and dressing. Add more salt and pepper if needed. Chill salad before serving.


For the Salad
  • 1 cup quinoa, rinsed uncooked
  • 2 cups low sodium veggie broth
  • ½ cup diced red onion
  • 1 cup blanched fresh peas (frozen peas can be substituted)
For the Dressing
  • 2 tablespoon of fresh mint, chopped fine
  • 1 tablespoon fresh parsley, chopped fine
  • 3 tablespoons Champagne vinegar or white balsamic vinegar
  • 2 teaspoons local honey
  • 2 tablespoons extra virgin olive oil
  • Sea salt and fresh cracked pepper to taste
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