Quinoa Salad with Spring Vegetables (Easter) - photo 1
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Quinoa Salad with Spring Vegetables (Easter)

Salads Easter 45 min Medium 23 wyświetleń ~25.33 PLN * - (0)
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Description

A light, colorful quinoa salad with spring vegetables: asparagus, young carrots, radishes, green peas, and sorrel, served with creamy cottage cheese and hard-boiled eggs. The dish combines the nutty flavor of quinoa with the crunchiness of the vegetables and the fresh, slightly tangy accent of sorrel and lemon. Perfect as an addition to the Easter table instead of heavier mayonnaise salads — refreshing and filling at the same time. It looks impressive thanks to the green asparagus shoots and pastel spots of radishes; serve in a large bowl or decoratively on a platter. It pairs wonderfully with roasted meats, cold cuts, or as a standalone dish for a light lunch.

Ingredients Used

Ingredients (16)

Servings:
4
  • Quinoa 200 g
  • Chicken egg 4 szt. (~240 g)
  • Asparagus 400 g
  • Carrot 2.5 szt. (~200 g)
  • Radish 150 g
  • Green peas 150 g
  • Sorrel 30 g
  • Cottage cheese 200 g
  • Olive oil 30 ml
  • Lemon juice 30 ml
  • Mustard 15 g
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • Dill 0.8 pęczek (~15 g)
  • ✨ Opcjonalne
  • Walnuts 50 g
  • Honey 15 ml
💰 Szacowany koszt dania: ~25.33 PLN (6.33 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Quinoa

1

Rinse the quinoa in a fine sieve under cold water for about 30 seconds, shaking vigorously until the water runs clear. This will remove the bitterness. Set the sieve aside to let the quinoa drain.

Ingredients: Quinoa
Use a fine metal sieve and a large bowl underneath the sieve. Rinsing is important — skip it only if you bought pre-rinsed quinoa.
2

Pour the rinsed quinoa into a pot, add 400 g (ml) of water (ratio 1:2), and add 1 g of salt. Bring to a boil over high heat, cover with a lid, reduce the heat to low, and cook for 12-15 minutes until the grains are soft and the spiral tails (germ) are revealed.

Ingredients: Quinoa, Salt
Use a saucepan with a diameter of 18-20 cm with a well-fitting lid. Do not lift the lid while cooking — the steam helps to cook the quinoa evenly.
3

After cooking, remove the pot from the heat and let it sit covered for 5 minutes. Then uncover and fluff the grains with a fork to aerate them — the quinoa should be fluffy, not mushy.

Ingredients: Quinoa
Use a fork to separate the grains, do not stir vigorously with a spoon, as it will become a sticky mass.

Vegetables

4

Prepare the asparagus: snap off the tough ends (bend the stalk and break it at the natural breaking point). If the stalks are thick, peel the bottom 1/3 of the stem with a peeler. Cut the stalks into 3-4 cm pieces (set aside the tips for decoration).

Ingredients: asparagus
Use your hands to snap the asparagus — it will break naturally at the point where the tough part begins. Peel only the lower part, not the entire stalks.
5

Wash the carrot and cut it into thin sticks or diagonal slices. Cut the radishes in half or into slices. If you are using fresh peas, rinse them; if using frozen, thaw and drain on a paper towel.

Ingredients: Carrot, Radish, Green peas
Use a cutting board and a sharp knife. Cut the radishes evenly for an aesthetic look and to provide a uniform crunch.
6

Blanch the asparagus in a large pot of boiling, lightly salted water for 1-2 minutes (depending on thickness), until they are bright green and tender-crisp. Immediately transfer to a bowl of ice water to stop the cooking process and preserve the color.

Ingredients: asparagus
For blanching, use a colander or slotted spoon. The time of 1-2 minutes is key — cooking too long will make the asparagus mushy.

Eggs

7

Place 4 eggs in a small pot, cover them with cold water. Bring to a boil, and once boiling, cook for 8-9 minutes over medium heat to achieve hard-boiled eggs with a creamy yolk. After cooking, transfer to cold water and cool for 5 minutes, then peel.

Use a pot that allows the eggs to not be tightly packed. Cooling in cold water makes peeling the shell easier.

Dressing

8

In a small bowl, combine olive oil (30 g), lemon juice (30 g), mustard (15 g), salt (1 g), and pepper (1 g). If you want a sweeter balance, optionally add honey (15 g). Whisk or use a fork until the dressing becomes emulsified and slightly thick.

Ingredients: Olive oil, Lemon juice, Mustard, Salt, Black pepper, Honey
Use a small bowl and a whisk or fork. Gradually add salt and pepper — you can always adjust the seasoning after mixing with the quinoa.

Assembly

9

In a large bowl, combine: slightly cooled quinoa (fluffed with a fork), blanched asparagus, carrot, radishes, peas, and chopped dill. Add crumbled cottage cheese and gently mix using two spoons or your hands.

Ingredients: Quinoa, asparagus, Carrot, Radish, Green peas, Cottage cheese, Dill
It's best to mix in a large, wide bowl — use two spoons or your hands in clean gloves to avoid crushing the cottage cheese. Mix gently to preserve the textures.
10

Drizzle the salad with the prepared dressing and gently toss to coat the ingredients evenly. Season to taste with salt and pepper. If using honey, check the sweet-sour balance.

Ingredients: Salt, Black pepper, Honey, Olive oil, Lemon juice, Mustard
Add the dressing gradually — you can always add more. After adding the dressing, let the salad sit for 5-10 minutes to allow the flavors to meld.

Decoration and serving

11

Cut the eggs in half or quarters and place them on top of the salad along with the reserved asparagus tips. Optionally sprinkle with toasted, chopped walnuts for crunch.

Ingredients: asparagus
Arrange decoratively: eggs evenly spaced and a few whole asparagus spears on top. Toast the nuts in a dry pan for 2-3 minutes until you can smell the aroma.

Serving

12

Serve the salad at room temperature or slightly chilled. It tastes best within the first 2 hours after preparation, when the quinoa is still fluffy and the vegetables are crunchy.

Ingredients: Quinoa
Serve in a wide bowl or on a platter for easy serving. If preparing in advance, keep it without eggs and nuts, adding them just before serving.

Fun Fact

💡

Quinoa comes from the Andean regions, but in Poland, it has become a popular alternative to grains; it can easily be replaced with millet to give the dish a more local character.

Best for

Wielkanoc lekki obiad piknik

Tips

🍽️ Serving

Serve in a large, shallow bowl to showcase the colors. For guests, prepare a bowl with extra dressing and a separate bowl with chopped nuts. You can also serve the salad on cabbage or lettuce leaves as an impressive appetizer.

🥡 Storage

Store in the refrigerator in an airtight container for up to 24 hours. If you plan to prepare in advance, keep quinoa and vegetables separate from eggs and nuts, and store the dressing in a separate jar. For reheating: quinoa can be lightly warmed in the microwave (30-60 s) — do not add eggs or nuts at that time; add the dressing fresh.

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