Quinoa Pea Salad

Servings 4 Serves



  • 1/4 cup extra virgin olive oil
  • 3 tablespoons champagne vinegar
  • 1 large lemon juiced
  • 2 cloves garlic minced
  • 2 sprigs fresh dill chopped
  • sea salt and freshly ground black pepper


  • 2 cups cooked quinoa
  • 1 cup cooked peas
  • 4 green onions sliced
  • 4 asparagus spears woody ends trimmed off and use a vegetable peeler to make asparagus ribbons (peel lengthwise)
  • 1 cup microgreens
  • 1/2 cup mint leaves chopped


  • In a medium bowl, whisk together all ingredients for vinaigrette (oil through pepper) until fully combined.
  • In a large bowl, toss together all ingredients for salad (quinoa through mint). Then saturate evenly with vinaigrette and serve!
Tried this recipe?Let us know how it was!