Pea salad is springtime in a bowl |
Food & Drink

Pea salad is springtime in a bowl

Everybody Craves | Meghan Rodgers
Meghan Rodgers
Springtime Pea Tabouli Salad

Spring salads can be so so good. Think of yourself eating whole, fresh ingredients and feeling happy, healthy and full. This springy Mediterranean-inspired dish will deliver on all three.

Springtime pea tabouli salad is filling thanks to the high-fiber peas and protein-packed quinoa (about 8 grams of protein per 1 cup cooked quinoa). It’s also loaded with tons of vitamins and minerals thanks to a bounty of beautiful spring herbs.

Bring this dish to the next family gathering or potluck. It’s vegan, so everyone can enjoy it carefree. It’s also absent of easily spoiled ingredients, so pea tabouli salad does well sitting out at picnics for extended periods of time.


Springtime Pea Tabouli Salad


1 cup dry quinoa (will make about 3 cups cooked)

¼ teaspoon salt

2 cups water

1 cup snow peas, sliced

1 cup snap peas, sliced

1 bunch parsley, chopped

10 sprigs mint, chopped

5 chive stalks, chopped

3 tablespoons extra-virgin olive oil

3 tablespoons rice vinegar (or apple cider vinegar if you prefer the taste)



½ lemon


1. Add dry quinoa to a fine mesh colander and rinse under a running faucet for 30 seconds. Drain well.

2. Combine quinoa, salt and water in a saucepan. Over medium heat, bring to a boil, then cover and reduce heat to a simmer. Cook until the quinoa has absorbed all of the water (about 15 to 20 minutes). Quinoa should be fluffy when turned with a fork. (If you check and there is still water in the saucepan, give it a few more minutes.)

3. Let cooked quinoa cool for 5 to 10 minutes.

4. In a large bowl, combine quinoa, snow and snap peas, parsley, mint and chives and toss until well coated. Season with salt and pepper. Squeeze fresh lemon juice over top of bowl.

5. Marinate in the fridge for 2 to 3 hours.

6. When ready to serve, mix ingredients again and add more olive oil or lemon if more moisture is needed.

Article by Meghan Rodgers,
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