Quinoa salad with spring vegetables

Try this refreshing Quinoa Salad with vibrant spring vegetables for a delightful burst of flavors and textures. Perfect for a light and healthy meal!

Ingredients:

• 1 tablespoon unsalted butter
• 1 cup red quinoa, rinsed and drained
• 1/2 cup white wine
• 2 tarragon sprigs
• 2 thyme sprigs
• 1 cup frozen lima beans
• 1 cup frozen peas
• 3 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 2 teaspoons honey
• 3 tablespoons extra-virgin olive oil
• Salt
• Freshly ground pepper
• 5 radishes, very thinly sliced

Instructions:

1. Start by melting the butter in a medium saucepan. Stir in the quinoa and cook over medium heat until it becomes golden brown, approximately 2 minutes. Pour in 11⁄2 cups of water, along with the wine, tarragon, and thyme. Bring the mixture to a boil, then reduce the heat, cover the pan, and let it simmer gently for about 20 minutes until the quinoa is cooked through. Remove any excess liquid and discard the herb sprigs. Spread the cooked quinoa on a large baking sheet with edges, allowing it to cool down to room temperature.
2. While the quinoa is cooling, prepare an ice water bath in a large bowl. Boil some water in a small saucepan with salt, then cook the lima beans for 2 minutes. Add the peas and cook for an additional minute. Drain the vegetables and immediately transfer them to the ice bath to cool. Once cooled, drain them again.
3. In a large bowl, mix together lemon juice, mustard, honey, and olive oil. Season the mixture with salt and pepper. Add the cooked quinoa, lima beans, peas, and radishes to the bowl and toss everything together. Adjust the seasoning with more salt and pepper if needed. Serve the dish.

Summary:

• Calories: 1545 kcal
• Fat: 65 g
• Protein: 44 g
• Carbs: 183 g
• Potassium: 2269 mg
• Magnesium: 508 mg