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
- 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)
- 1/2 lemon
- Add dry quinoa to a fine mesh colander and rinse under a running faucet for 30 seconds. Drain well.
- 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.)
- Let cooked quinoa cool for 5 to 10 minutes.
- 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.
- Marinate in the fridge for 2 to 3 hours.
- When ready to serve, mix ingredients again, and add more olive oil or lemon if more moisture is needed.