FARMERS MARKET QUINOA SALAD

With Snap Peas, Fennel, Radishes, and Lemon Vinaigrette

Make Elyse’s tasty salad recipe: Get the FREE printable PDF version of this recipe here.

The ingredients in this hearty quinoa salad celebrate the start of summer and the opening of farmers markets across the country. This picnic-perfect salad is packed with a rainbow of seasonal veggies and is tossed with a refreshing lemon vinaigrette.

The secret to take this salad from goodness to greatness is to buy local produce from your farmers market or CSA (Community Supported Agriculture). Local produce is picked at the peak of freshness and is higher in both nutrients and flavor.

Serve this salad with any marinated and grilled protein (steak, chicken, tempeh, fish) for an easy summer dinner. My personal favorite marinade is the Mighty Marinade in Run Fast. Eat Slow.

Since this salad is made with kale instead of wilty-lettuce, the leftovers stay fresh for up to 4 days. An easy solution for packable work lunches for busy runners or on-the-go moms. Also my 9-year-old daughter loves this salad—kid tested and approved.

FARMERS MARKET QUINOA SALAD RECIPE

Serves 6

1 cup quinoa, rinse in a mesh strainer, drain (some brands are pre-washed)
1 bunch kale (stems removed, wash, dry, chop)
1 cup chopped sugar snap peas (stems removed)
1 cup chopped radishes (quarter, then slice)
1 cup thinly sliced fennel (remove core and top), can sub grated carrot
3 green onions (scallions), white and green parts sliced or 1/2 shallot, minced
½ cup thick-grated Parmesan (or crumbled feta)
½ cup salted, roasted almonds, chopped or salted sunflower seeds

Dressing:

1/2 cup extra-virgin olive oil
1/3 cup fresh-squeezed lemon juice
2 tablespoons apple cider vinegar
1 tablespoon honey (or maple syrup)
1 tablespoon Dijon mustard
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper

Cook the quinoa:

In a medium saucepan over high heat, bring to a boil the quinoa and 1 1⁄2 cups water (if you are not rinsing your quinoa, add an extra splash of water). Reduce the heat to low and simmer, covered, until the quinoa bursts open and all the water has been absorbed, 15 minutes. Transfer to a large bowl, fluff with a fork, and set aside to cool.

Make the dressing:

Combine the above in a glass jar with a lid and shake to emulsify. Stir in any remaining honey.

Combine:

Toss the kale with half of the dressing. Add the cooled quinoa, seasonal veggies, cheese, nuts or seeds, and remaining dressing. Toss well until combined. Taste and add another splash of lemon juice, if needed or more salt and pepper.

Chill for one hour prior to eating. Store leftovers in the fridge for up to 4 days.