Spring Quinoa Salad Recipe

When she’s cooking at home, Carla Hall likes to prepare whole-grain salads. “They’re nutritionally awesome and really filling, plus they have a great neutral flavor that’s a blank canvas for anything,” she says. Here, she simmers red quinoa with white wine, tarragon, and thyme, then tosses it with radishes, peas, and lima beans. “It’s important to drain the cooked quinoa or the finished dish will be watered-down and clumpy,” Hall says.

Note from the Food & Wine Test Kitchen

Since this salad isn’t meant to be eaten warm, Carla Hall recommends spreading the cooked quinoa out on a baking sheet to cool to room temperature while preparing the other components of the dish.

Make ahead

The salad can be refrigerated overnight.