Spring Green Salad with Parsley, Blue Cheese, and Quinoa Recipe

Introduction

This fresh and vibrant spring green salad combines tender baby leaves, aromatic parsley, and tangy blue cheese for a delightful mix of flavors and textures. With the addition of quinoa and a zesty lemon dressing, it makes a light yet satisfying dish perfect for any season.

Ingredients

• 300g baby leaf spring greens, any tough stalks removed, leaves finely sliced
• ½ large bunch of parsley, chopped
• 250g ready-cooked quinoa
• 1 small red onion, finely sliced
• 100g blue cheese, crumbled (ensure vegetarian if needed)
• 1 lemon, zested and juiced
• 1 tsp Dijon mustard
• 1 tbsp rapeseed oil
• 35g walnuts, roughly chopped (optional)

Instructions

1. Step 1: Boil water in a kettle. Place the spring greens in a large heatproof bowl and pour boiling water over them. Let them stand for 2 minutes to soften slightly. Drain well and spread the greens on kitchen paper to remove excess water. Allow to cool for 2 minutes.
2. Step 2: In a large bowl, combine the chopped parsley, cooked quinoa, and finely sliced red onion. Add the cooled spring greens and gently toss to mix.
3. Step 3: Sprinkle the crumbled blue cheese over the salad and gently toss with your hands to combine evenly.
4. Step 4: In a small jug, whisk together the lemon zest and juice, Dijon mustard, and rapeseed oil to create the dressing. Pour the dressing over the salad and toss gently to coat all the ingredients.
5. Step 5: Transfer the salad to a large serving platter or individual bowls. Scatter the chopped walnuts on top if using, and serve immediately.

Tips & Variations

• For added crunch and flavor, try substituting walnuts with toasted pecans or almonds.
• If you prefer a milder cheese, feta can be a great alternative to blue cheese.
• Use fresh lemon juice for the dressing to brighten up the salad with a natural zing.
• To keep the salad fresh longer, serve the dressing on the side and toss just before eating.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 1 day. Keep the dressing separate if possible to prevent the greens from wilting. When ready to eat, gently toss the salad with the dressing again. This salad is best enjoyed fresh and does not reheat well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw spring greens instead of blanching them?

Yes, you can skip the blanching step if you prefer a crisper texture. Blanching softens the greens slightly for a more tender salad, but raw leaves will provide more crunch.

Is this salad suitable for a vegetarian diet?

Absolutely. Just be sure to use vegetarian-friendly blue cheese, as some varieties contain animal rennet.

Spring Green Salad with Parsley, Blue Cheese, and Quinoa Recipe

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★★★★★

4.9 from 114 reviews

• Author: Ethan
• Total Time: 12 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A fresh and vibrant spring green salad featuring tender baby leaf greens, aromatic parsley, nutty quinoa, sharp blue cheese, and a zesty lemon dressing, perfect for a light and nutritious meal or side dish.

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Ingredients

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Salad

• 300g baby leaf spring greens, any tough stalks removed, leaves finely sliced
• ½ large bunch of parsley, chopped
• 250g ready-cooked quinoa
• 1 small red onion, finely sliced
• 100g blue cheese, crumbled (ensure vegetarian if needed)
• 35g walnuts, roughly chopped (optional)

Dressing

• 1 lemon, zested and juiced
• 1 tsp Dijon mustard
• 1 tbsp rapeseed oil

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Instructions

1. Prepare the greens: Put the kettle on to boil. Place the baby leaf spring greens into a large heatproof bowl and cover them with boiling water from the kettle. Let the greens stand for 2 minutes to soften slightly. Drain the greens well, then transfer them onto a plate lined with kitchen paper. Spread the greens out in a single layer to absorb excess water, and allow them to cool for 2 minutes.
2. Mix salad ingredients: In a large bowl, toss together the chopped parsley, ready-cooked quinoa, and finely sliced red onions. Add the softened spring greens and scatter the crumbled blue cheese over the top. Gently toss the salad with your hands to combine all ingredients without bruising the greens.
3. Make the dressing: In a small jug, whisk together the lemon zest and juice, Dijon mustard, and rapeseed oil until emulsified and well combined.
4. Dress and serve: Pour the dressing over the salad and toss gently to coat everything evenly. Transfer the salad to a large serving platter or spoon into individual bowls. If using, scatter the roughly chopped walnuts on top. Serve immediately for the freshest taste.

Notes

• This salad is best served immediately to enjoy the fresh flavors and crisp textures.
• To make it vegetarian, ensure the blue cheese used is free from animal rennet.
• Walnuts can be omitted or substituted with other nuts like pecans or almonds as preferred.
• The salad can be prepared a few minutes ahead, but avoid dressing it too far in advance to prevent wilting.
• For a gluten-free version, ensure the quinoa is certified gluten-free.

• Prep Time: 10 minutes
• Cook Time: 2 minutes (softening greens only)
• Category: Salad
• Method: No-Cook
• Cuisine: International

Keywords: spring green salad, parsley salad, blue cheese salad, quinoa salad, lemon dressing, fresh salad