Spring Pea Quinoa Salad with Lemon Vinaigrette

This post was sponsored by Le Sueur Peas as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

Spring is my favorite season of the year. The flowers are beautiful, the pollen os tolerable and the weather is perfect. In Florida it’s not yet so hot and humid and it’s perfect beach and pool weather.

This week is actually our Spring break, and the beach is where we’re headed. I can’t wait to play with the kids in the sun and sand. Toddlers are so much fun to chase and dig with at the beach!

I also love to make delicious springtime recipes this time of year. Including flavors of the season like mint, lemon and fresh parsley make dishes that much tastier!

I also love to eat peas in the Spring, and my absolute all time favorite peas are Le Sueur® Very Young Small Sweet Peas. My mom use to buy 4 cans every month, so we got to eat them every week. They were so good, a such a sweet memory from my childhood.

My mom use to always serve Le Sueur® Very Young Small Sweet Peas on their own, with just a bit of butter. I like to include them in different recipes though and get creative.

Here I have put them in a quick and easy quinoa spring salad. This salad has radishes, scallions, tomatoes, carrot, mint and Italian parsley.

For the dressing, I made a quick lemon dressing using lemon zest, lemon juice, Dijon mustard and a little salt and pepper. It’s a super easy dressing that makes this salad so delicious!

For the quinoa, I used a trip-color quinoa and cooked it in a saucepan according to package directions. Then I let it cool to room temperature before adding in the extra vegetables.

Le Sueur® Very Young Small Sweet Peas make such a great addition to this salad. They are so sweet, tender and delicious, which makes them pair perfectly with the quinoa. The spicy radishes and spring onions make a great contrast to the sweet peas.

This quinoa salad would be the perfect side dish for Easter dinner, or any Springtime brunch or dinner. You can also use Le Sueur Peas are an easy and convenient side dish or as an ingredients in many types of different main dish.

Le Sueur Very Young Small Sweet Peas are great for cooking too because they stay firm when cooked. They are restaurant quality and provide a superior meal experience.

Families have relied on the Le Sueur brand for decades to deliver consistent quality and simple goodness. For more than 100 years, they’ve been known for their premium breed of petite, sweet peas that are so delicate that the only way to maintain their exquisite tenderness from farm to table is in the iconic Le Sueur can.

I shop for my Le Sueur Peas at my local Publix. You can find Le Sueur Peas by searching for a store near you using the product locator.

Find out more about Le Sueur Vegetables on their website here.  And be sure to keep up to date with Le Sueur on their Facebook Page here.

Spring Pea Quinoa Salad with Lemon Vinaigrette

Yield: 4 servings

Prep Time:20 minutes

Total Time:30 minutes

Ingredients:

For the salad:

  • 1 cup tricolor quinoa
  • 1 (15oz) can Le Sueur® Very Young Small Sweet Peas, drained
  • 1/3 cup chopped radish
  • 1/3 cup matchstick carrots
  • 1/3 cup sliced spring onions
  • 1 medium chopped tomato
  • 1/4 cup chopped fresh mint leaves
  • 1/4 cup chopped fresh Italian parsley leaves

For the Lemon Vinaigrette:

  • the juice of 1 lemon
  • the zest of 1 lemon
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 3-4 tablespoons olive oil

Directions:

For the salad:

Prepare quinoa as directed on package. Let cool to room temperature. Add all vegetables to a large bowl with the quinoa. Mix well.

For the Lemon Vinaigrette:

Add all ingredients to a small bowl and mix well. Pour over quinoa salad and mix well.