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Spring Vegetable Salad with Quinoa and Goat Cheese


Spring Vegetable Salad with Quinoa and Goat Cheese
Serves 4
This seasonal salad combines all of spring’s best ingredients in one beautiful, fresh dish. Be sure to toss the salad just before serving to ensure the vegetables retain their vibrancy.
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Ingredients
  1. 1¼ cups quinoa
  2. 1¼ pounds fava bean pods
  3. Kosher salt, to taste
  4. 1 bunch asparagus, trimmed and cut into 2- to 3-inch pieces
  5. 1¼ cups shelled peas
  6. 1 bunch radishes, trimmed and sliced
  7. 2 small watermelon radishes, peeled and thinly sliced
  8. 1½ cups pea shoots
  9. ½ cup chopped fresh parsley, plus more to garnish
  10. ¼ cup chopped fresh chives, plus more to garnish
  11. ¼ cup Champagne vinegar or white wine vinegar
  12. 3 tablespoons extra-virgin olive oil
  13. 2 teaspoons Dijon mustard
  14. Freshly ground black pepper, to taste
  15. 6 ounces fresh goat cheese, crumbled
Instructions
  1. Cook quinoa according to package directions. Shell fava beans and discard pods.
  2. Bring a pot of salted water to a boil over high heat. Have a large bowl of ice water ready. Add asparagus to boiling water and cook until crisp-tender, about 2 minutes. Remove with a slotted spoon and transfer to ice bath. Add peas to pot and cook until crisp-tender, about 2 minutes. Transfer to ice bath along with asparagus. Once cool, use a slotted spoon to transfer vegetables to a tea towel to dry. Add more ice to ice bath, if necessary. Add fava beans and cook for 1 minute, then transfer to ice bath. Once cool, drain fava beans. Peel thick outer skin from fava beans so you are left with the tender, bright green centers.
  3. Combine asparagus, peas, and fava beans in a large bowl. Add radishes, pea shoots, and herbs and toss.
  4. Whisk together vinegar, olive oil, and mustard. Season with salt and pepper. Toss vegetables with vinaigrette and season as necessary.
  5. Divide quinoa among 4 plates. Top with dressed vegetables, then sprinkle with goat cheese and additional herbs. Serve immediately.
culture: the word on cheese https://culturecheesemag.com/

Photo Credit Lisa Monahan

Molly Shuster

Molly is a freelance food stylist, writer and recipe developer. She is one of the co-recipe editors of Gather Journal and has had her work published in various publications including Boston Magazine, Yankee Magazine, The New York Times, Food and Wine, Family Fun, The Boston Globe and Edible Vineyard, among others. Molly currently divides her time between New York and Boston.

2 thoughts on “Spring Vegetable Salad with Quinoa and Goat Cheese”

  1. Karin Eide says:

    I have a small Farmstead Goat Cheese business in Humboldt County, California. I market my cheese solely at our local farmer’s market and was wondering if I could share this recipe with my customers? I would give credit of course.

    1. Erika Kubick says:

      We would love that! Feel free to share some of our other fresh goat cheese recipes as well. One can never have enough!

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