Save up to 88% on Jack Spade and Adidas sunglasses with this exclusive Shop TODAY Deal of the Day!

Quinoa Salad with Snap Peas, Charred Corn and Asparagus
Zach Pagano / TODAY
print recipe
Rating:
2.8125 (32 rated)
Cook time:
Prep time:
Servings:
4

This recipe is great because it can be made ahead and served for days after. The quinoa makes it more filling and keeps the dish lower in carbs.

Technique tip: Cooking quinoa in the oven is a great way to make a large amount of grains without worrying about scorching the bottom or having to watch a boiling-over pot! Make a huge batch and keep the leftovers for meal prep or freeze it for a quick and easy mis-week side dish. 

Swap option: Use your favorite veggies any time of year. This salad rocks with roasted Brussels sprouts and broccolini, or chopped kale and tomatoes.

Ingredients

  • Quinoa

    • 1 cup dry quinoa
    • 2 cups water
    • 1 tablespoon olive oil
    • 1/2 teaspoon salt
  • Salad

    • 1 lemon, zest peeled and juiced
    • 1 tablespoon Champagne vinegar
    • 1/4 cup extra virgin olive oil
    • 1/2 tablespoon Dijon mustard
    • 1 small shallot, chopped into small pieces
    • 3 tablespoons fresh herbs (such as parsley, chives or cilantro), chopped
    • 1/2 teaspoon salt
    • 1 pinch freshly ground black pepper
    • 2 cups frozen corn kernels, charred
    • 1 bunch asparagus, bottom 2-inches removed and cut into bite-sized pieces
    • 2 cups stringless snap peas, cut into bite-sized pieces

Preparation

For the quinoa:

1. Preheat the oven to 350°F.

2. Rinse the quinoa in a fine mesh sieve under cold water and place into an 8- by 8-inch baking dish. Stir in the olive oil and salt.

3. Heat the water in the microwave for 2 minutes. Pour the hot water over the quinoa, give it a stir and cover with foil. Bake for 25 minutes.

4. After 25 minutes of baking, let the dish rest covered for an additional 5 minutes, then remove the foil and fluff the cooked quinoa with a fork.

For the salad:

In a blender or food processor, combine the lemon peels, lemon juice, vinegar, olive oil, Dijon and shallot and blend until smooth. Add the herbs, season with salt and pepper and pulse to combine.

Combine the cooked quinoa, thawed corn (make sure you drain any water off), cut asparagus and snap peas and dressing in a large bowl.

Fold gently to combine and fully coat the salad with dressing. Taste it for seasoning and add salt and pepper if desired. Serve immediately, or store in the fridge for later. The flavors will meld and intensify as the salad marinates in the dressing.