Spring salads can be so so good! Think of yourself eating whole, fresh ingredients and feeling happy, healthy, and full. This springy Mediterranean-inspired dish will deliver on all three.

Springtime pea tabouli salad is filling thanks to the high-fiber peas and protein-packed quinoa (about 8 grams of protein per 1 cup cooked quinoa). It’s also loaded with tons of vitamins and minerals thanks to a bounty of beautiful spring herbs.

Bring this main or side dish to the next family gathering or potluck. It’s vegan so everyone can enjoy it care-free. It’s also absent of easily-spoiled ingredients, so pea tabouli salad does well sitting out at picnics for extended periods of time.

Springtime pea tabouli salad_3


SPRINGTIME PEA TABOULI SALAD

Ingredients

  • 1 cup dry quinoa (will make about 3 cups cooked)
  • 1/4 tsp salt
  • 2 cups water
  • 1 cup snow peas, sliced
  • 1 cup snap peas, sliced
  • 1 bunch parsley, chopped
  • ~10 springs mint, chopped
  • ~5 chive stalks, chopped
  • 3 tbsp extra virgin olive oil
  • 3 tbsp rice vinegar (or apple cider vinegar if you prefer the taste)
  • salt
  • pepper
  • 1/2 lemon

Directions

  1. Add dry quinoa to a fine mesh colander and rinse under a running faucet for 30 seconds. Drain well.
  2. Combine quinoa, salt, and water in a saucepan. Over medium-heat, bring the pan to a boil, then add a lid and reduce heat to a simmer. Cook until the quinoa has absorbed all of the water (about 15 to 20 minutes). Quinoa should be fluffy when turned with a fork. (If you check and there is still water in the saucepan, give it a few more minutes.)
  3. Let cooked quinoa cool for 5 to 10 minutes.
  4. In a large bowl, combine quinoa, snow and snap peas, parsley, mint, and chives and toss until well-coated. Season with salt and pepper. Squeeze fresh lemon juice overtop of bowl.
  5. Marinate in the fridge for 2 to 3 hours.
  6. When ready to serve, mix ingredients again, and add more olive oil or lemon if more moisture is needed.

Springtime pea tabouli salad_2


Also see, Explore the fresh flavors of classic tabouli, quinoa salad.


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Author

Meghan is a full-time writer exploring the fun facts behind food. She lives a healthy lifestyle but lives for breakfast, dessert and anything with marinara. She’s thrown away just as many meals as she’s proud of.