I love salads that showcase the moment when seasons collide. I guess I could call them solstice salads? Where you are still getting the best of a previous season when the eyes are being seduced by the wants the new stuff in the produce section. This Asparagus Quinoa Salad with Snap Peas, Tomatoes & Sherry Vinaigrette is what happens when spring produce meets summer abundance. Blanched asparagus and snap peas bring that crisp, grassy spring energy, while juicy tomatoes and sweet corn lean fully into summer. Tossed with protein-packed quinoa and a simple yet elegant sherry vinaigrette, this vegetable-forward quinoa salad is fresh, textured, and perfectly balanced. It meal preps like a dream and is also enough to hold its own at any picnic, dinner party, or weeknight table.

Why This Asparagus Quinoa Salad with Snap Peas and Tomatoes Works:

• Flavor Contrast: The asparagus in late spring are more robust and less sweet, providing a slightly bitter backdrop for the sweet veggies to bounce off
• Textural Contrast: The asparagus, snap peas are cut small, to match the size of the corn kernels and chickpeas, so the whole salad is rubbly and provides so much pop in every bite.
• Substance: It is vegetarian but has so much substance from the quinoa, the chickpeas, the abundance of veggies and the seeds.
• Meal prep friendly: This is a salad that holds up for DAYS in the fridge. Just be sure to use my proprietary quinoa cooking technique!

Asparagus Quinoa Salad with Snap Peas and Tomatoes FAQ:

Can I make this Asparagus Quinoa Salad ahead of time?

Yes! It meal preps like a dream and will hold up in the refrigerator for up to four days. If you plan to serve this salad at a dinner party, make and store all the components separately and toss a few hours before. The asparagus and snap peas may get a little less vibrant in color if you overcook them, so watch out for that.

Do I really need to blanch and shock the snap peas and asparagus?

Yes. This move is critical for achieving the correct texture of the veggies for this salad. Blanching and shocking “takes the raw” off veggies while leaving them crispy and verdant. It is a must for this recipe.

Can I use frozen corn for this recipe?

Yes. Thaw and pat dry before adding so the salad doesn’t become watery.

What proteins would go well with this salad?

Grilled chicken, salmon, or extra chickpeas all work well. The base is sturdy enough to support additions.

Is this Asparagus Quinoa Salad with Snap Peas Tomatoes & Sherry Vinaigrette gluten free?

Yep! It sure is!

Spring Chopped Veggie and Quinoa Salad with Sherry Vinaigrette

Course: Salads

Servings

2-4

servings

Serves 2 as a main or 4 as a side.

Ingredients

• 1 cup dried quinoa

• 1/2 lb. asparagus

• 4 oz. snap peas

• 2 ears corn, shucked and broken in half

• 1 cup sliced cherry tomatoes 

• 1 cup chick peas, drained and rinsed

• 2 oz. feta cheese, crumbled 

• 2 tbsp sliced chives

• 2-3 tbsp sunflower seeds

• Kosher salt 

• black pepper

• Sherry Vinaigrette

• 1 tbsp honey

• 2 tsp Dijon Mustard

• 3 tbsp sherry vinegar

• 6 tbsp extra virgin olive oil 

• 1 small garlic clove, grated (optional)

• Kosher salt 

• black pepper

Directions

• Prepare the dressing: Whisk together the honey, Dijon mustard, and sherry vinegar until combined. While continuously whisking, slowly drizzle in the olive oil until fully emulsified into the dressing.  Add the garlic clove, if using. Season the dressing to taste with Kosher salt and black pepper. 
• Cook the quinoa: In a fine-mesh strainer, rinse the quinoa under cool water for about 15 seconds, then transfer it to a 2- to 3-quart pot. Add 1 1/2 cups of water and a pinch of kosher salt to the quinoa, and bring to a boil over high heat. Reduce the heat to low, cover the pot with a tight-fitting lid and steam the quinoa until the water has absorbed and the quinoa is tender, about 18 minutes. Transfer the quinoa to a baking sheet or large plate and spread it out so it cools quickly. We want it to be no warmer than room temperature when we compose the salad. 
• Bring 4–5 quarts of water and 2-3 tablespoons of Kosher salt to a boil in a large pot. Prepare an ice bath by filling a large bowl halfway with ice, then add enough water so the bowl is two-thirds full. Make sure the ice bath is large enough to fit the asparagus, snap peas and corn. Add the asparagus and snap peas to the boiling water and cook for 45-60 seconds. Using a spider strainer or something similar (a regular strainer will work, just not as well), remove the asparagus and snap peas from the boiling water and plunge into the ice bath.  Don’t drain the boiling water, because you will use it for the corn. Bring the water you cooked the veggies in back to a boil, then add the corn. Cook the corn for 2 minutes, then remove and add to the ice bath with the asparagus and snap peas. Drain the veggies from the ice bath and pat them dry gently with a clean dish towel or a few paper towels. This is vital, because if the veggies are wet, the dressing will not cling to them well. They don’t need to be bone dry, just mostly dry.
• Cut the asparagus and snap peas into 1/2 inch pieces on the bias and add to a large bowl. Cut the kernels off the cobs and add to the bowl. Add the halved tomatoes, chick peas and quinoa to the bowl. Add the feta cheese and a few tablespoons of dressing to the salad and toss. Season taste with Kosher salt and pepper and add more dressing as desired. Top the salad with the sliced chives and sunflower seeds.

Notes

• I am an independent blogger and product reviews I share are based on my own opinions.  Some of the links in this post are affiliate links and when used to make a purchase I may earn a commission. I link to these products because of their quality and not because of the commission I receive from your purchases.

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