Creating this Fresh Spring Pea & Quinoa Salad is surprisingly simple and quick, making it perfect for busy weeknights or effortless entertaining. Follow these step-by-step instructions to bring this delightful dish to life:

1. Cook the Quinoa: Begin by rinsing the quinoa in a fine-mesh sieve under cold water for about a minute. This step removes saponins, a natural coating that can give quinoa a slightly bitter taste. Place the rinsed quinoa and vegetable broth (or water) in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is cooked through. You’ll know it’s ready when the grains have “tails” – the germ of the quinoa separates from the grain. Once cooked, remove from heat and let it stand, covered, for 5 minutes to steam further. Fluff with a fork and set aside to cool slightly. Cooling the quinoa slightly before adding it to the salad prevents it from wilting the fresh herbs and vegetables.
2. Blanch the Fresh Peas: While the quinoa is cooking, prepare the peas. Bring a medium pot of salted water to a rolling boil. Add the shelled fresh peas and blanch for just 1-2 minutes, until they turn bright green and are slightly tender-crisp. Don’t overcook them, as they will lose their vibrant color and become mushy. Immediately drain the peas and plunge them into an ice bath (a bowl of ice water). This stops the cooking process and preserves their bright green color and crisp texture. Let the peas cool in the ice bath for a few minutes, then drain thoroughly. Blanching enhances the sweetness of the peas and makes them more digestible.
3. Prepare the Dressing: In a small bowl, whisk together the fresh lemon juice, lemon zest, and extra virgin olive oil. Season generously with salt and freshly ground black pepper. Taste and adjust seasonings as needed – you may want to add a pinch more salt or a squeeze more lemon juice depending on your preference. The dressing should be bright, tangy, and well-balanced. Whisking vigorously helps to emulsify the dressing, creating a smoother and more cohesive mixture.
4. Chop the Herbs and Red Onion: While the quinoa and peas are cooling, finely chop the fresh mint and dill. Dice the red onion into small, even pieces. For a milder red onion flavor, you can soak the diced onion in cold water for 10 minutes, then drain well before adding it to the salad. This helps to remove some of the sharpness.
5. Assemble the Salad: In a large bowl, gently combine the cooked and slightly cooled quinoa, blanched and cooled peas, chopped mint, chopped dill, and diced red onion. Pour the lemon-olive oil dressing over the salad and toss gently to coat all the ingredients evenly. Be careful not to over-mix, as this can make the quinoa mushy.
6. Add Feta Cheese (Optional): If using feta cheese, gently crumble it over the salad. You can either toss it in lightly or sprinkle it on top for a more visual presentation.
7. Season and Serve: Taste the salad one final time and adjust seasonings if necessary. You may need a little more salt, pepper, or lemon juice to bring all the flavors together. Serve immediately for the freshest flavors and textures, or chill in the refrigerator for later. If chilling, you may want to add a little extra lemon juice and olive oil before serving as the quinoa can absorb some of the dressing over time.