Here is How to Create This Cover-Worthy Quinoa Salad From The Ranch at Live Oak Cookbook

This recipe for Quinoa Salad with Spring Vegetables and Herbs looks so good that The Ranch at Live Oak Cookbook put it on the cover. Published by Rizzoli, the book spills Malibu’s Ranch at Live Oak’s secrets, offering their nutrient-rich, seasonal recipes that will not only fill you up, but make you feel detoxified and healthy. The cookbook is full of dishes for every dietary need, from soy-free to anti-inflammatory, and this bright and colorful quinoa salad is definitely our favorite.  

Quinoa Salad with Spring Vegetables and Herbs

“This lemony quinoa salad features the best of spring—asparagus, snap peas, radishes, mint, dill, green onion, and green garlic, which is mild, tender young garlic.”

Yields: 4 to 6 servings

Each Serving:

  • 288 calories (kcal)
  • 11g fat
  • 0mg cholesterol
  • 38g carbohydrates
  • 14g dietary fiber
  • 10g protein
  • 507mg sodium
  • 1,306 IU vitamin A
  • 42mg vitamin C
  • 70mg calcium
  • 5mg iron


  • 1 cup quinoa, rinsed and drained
  • 1 teaspoon sea salt
  • 1 bunch asparagus (about 1 pound)
  • 2 cups sugar snap or snow peas, trimmed and thinly sliced on an angle
  • 1 bunch radishes, trimmed and sliced (reserve tops for garnish)
  • 1/4 cup loosely packed fresh mint leaves
  • 1 scallion, thinly sliced
  • 2 tablespoons coarsely chopped fresh dill
  • 1 tablespoon minced green (spring) garlic, or 1 garlic clove, minced
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 cup radish tops or wild arugula leaves, for garnish
  • Lemon wedges, for garnish
  • Nasturtium flowers and leaves, for garnish (optional; see Note)

Ingredient Note:

Nasturtium leaves and blossoms have a spicy flavor and the blossoms in particular take on a chive- or onion-like taste; smarten your salads with the petals and leaves.


In a heavy medium saucepan, bring two cups water, the quinoa, and 1/2 teaspoon of the salt to a boil over medium-high heat; reduce the heat and simmer until the liquid has reduced by half; about 10 minutes. Reduce the heat to low, cover, and cook until the quinoa is tender and the water has been absorbed; about 10 minutes longer. Transfer the quinoa to a large bowl and let stand until cooled to room temperature.

Fill a large skillet with one-inch of salted water and bring to a simmer over high heat. Add the asparagus, cover, and cook until crisp-tender; about two minutes. Using tongs, transfer the asparagus to a bowl of ice water to cool. Drain the asparagus and pat dry with a clean kitchen towel. Cut the asparagus on an angle into one-inch pieces and add to the quinoa along with the peas, radishes, mint, scallion, dill, and garlic.

In a small bowl, whisk together the olive oil, lemon zest and juice, and remaining 1/2 teaspoon salt to blend. Pour the dressing over the salad and stir to combine. (The salad can be prepared up to one day ahead. Cover and refrigerate.)

To serve, spoon the salad onto plates and garnish with the radish tops, lemon wedges, and nasturtiums, if using.


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