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Lunch Today: Spring Pea and Quinoa Salad
Paula Gallagher on
As we bid farewell to the frosty days of winter and welcome the vibrant hues of spring, it's time to celebrate the arrival of fresh, in-season produce. Among the stars of the springtime harvest are peas, bursting with flavor, nutrients, and versatility. Not only do they add a pop of vibrant green to your plate, but peas also offer a plethora of health benefits. So, let's dive into why eating in season is so important and explore some delightful recipes featuring spring peas.Why Eating in Season Matters:
- Peak Flavor and Nutritional Value: Produce in season not only tastes better but also offers more nutrients. Spring peas harvested during their season are sweeter, fresher, and more delicious compared to those available out of season.
- Supports Local Farmers: Choosing in-season produce supports local farmers and promotes sustainable agricultural practices. By purchasing locally grown peas, you reduce the carbon footprint associated with transporting food over long distances.
- Budget-Friendly: In-season produce tends to be more abundant and therefore more affordable. So, not only are you getting the best quality, but you're also saving some green in your wallet.
- Variety and Creativity: Eating in season encourages culinary creativity. As different fruits and vegetables come into season throughout the year, you'll find yourself experimenting with new flavors and dishes.
Now, let's put those spring peas to delicious use with this healthy recipe.
This vibrant and nutritious Spring Pea and Quinoa Salad is packed with protein, fiber, and vitamins, making it a satisfying vegetarian dish perfect for any springtime meal or gathering.
Spring Pea and Quinoa Salad with Lemon-Dijon Dressing
Ingredients:
For the Salad:
1 cup quinoa, rinsed
2 cups vegetable broth or water
1 1/2 cups fresh peas, shelled
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh mint leaves, chopped
Salt and pepper to taste
For the Lemon-Dijon Dressing:
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 clove garlic, minced
1 teaspoon honey or maple syrup (optional for sweetness)
Salt and pepper to taste
Instructions:
- Cook the Quinoa: In a medium saucepan, combine quinoa and vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is cooked and liquid is absorbed. Remove from heat and let it cool.
- Blanch the Peas: Bring a pot of water to a boil. Add shelled peas and blanch for 1-2 minutes until they turn bright green. Immediately transfer peas to a bowl of ice water to stop the cooking process. Drain and set aside.
- Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, honey or maple syrup (if using), sea salt, and pepper until well combined. Adjust seasoning to taste.
- Assemble the Salad: In a large mixing bowl, combine cooked quinoa, blanched peas, halved cherry tomatoes, diced cucumber, finely chopped red onion, chopped parsley, and chopped mint leaves. Toss gently to combine.
- Add the Dressing: Pour the lemon-Dijon dressing over the salad and toss until everything is evenly coated.
- Season to Taste: Taste and adjust seasoning with sea salt and freshly ground pepper as needed.
- Serve: Transfer the salad to a serving dish or individual plates. Garnish with additional fresh mint or parsley leaves if desired. Serve immediately or refrigerate until ready to serve.
ENJOY!
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