Spring Quinoa Salad

Garden Grazing

It's time to get your garden on! All sorts of tasty things are sprouting around DC, especially now after so much rain. I have been creating a variety of fun dishes like salads and soups with my weekly CSA haul from Three Part Harmony Farm, located right here in the HANGRY DISTRICT! Below is my recipe for Spring Quinoa Salad, which is one of my favorite lunch time treats utilizing carrots, radishes, sorrel and chives from Three Part Harmony!

Spring Quinoa Salad

Since I work full-time, I always try to come up with new and interesting things to pack for lunch.  I tend to stay away from sandwiches because I'm a carboholic so I just end up eating the whole loaf of bread by Tuesday.  Instead, I focus on hearty salads, soups and sandwich substitutes (think lettuce wraps).  This salad combines all of the delicious Spring flavors that are in abundance during this time of the year in the DC area.  Try it with all different types of herbs and veggies throughout the year and use #hangrydistrict to share it with me! Enjoy!


What You Need:

1 Cup Dry Quinoa, cooked according to package
1 Bunch Asparagus, woody ends trimmed
1 Bunch Local Carrots
1 tsp. Local Honey (or not, whatever you have is fine)
6 Radishes, thinly sliced
2 Tbsp. Chives, with blossoms, chopped
4 Sorrel Leaves, chiffonade
1/4 Cup Champagne Vinegar*
Generous Drizzle of Olive Oil
Lots of Salt
Squeeze of Lemon Juice

What To Do With It:

Preheat oven to 425º.

While the quinoa is cooking, place carrots in a roasting dish and drizzle with olive oil and salt.  Roast for 25 minutes and drizzle with honey while they are still hot. Set aside to cool.

While the carrots are cooking, place the asparagus in a roasting dish and drizzle with olive oil and salt.  Place in the oven with the carrots and roast for 15 minutes.  Finish with a squeeze of lemon and set aside to cool.

Using kitchen shears, cut carrots and asparagus into 1/4 inch pieces. 

Combine quinoa, carrots, asparagus, radishes and herbs into a large bowl.  Add vinegar, olive oil and salt to taste, mixing well.  Finish with a squeeze of lemon juice and chive blossoms - yes you can eat them!

Chill in the refrigerator overnight for maximum flavor and enjoy for lunch all week!


Gail Taylor of Three Part Harmony Farm sets up the CSA Pick-Up

My Urban garden grows!


*You can substitute the champagne vinegar for your favorite kind or whatever you have on hand such as red wine, apple cider or even plain old white vinegar!  Don't be afraid to try something new!