Spring Quinoa Salad with Pea Shoots and Radishes

Spring Quinoa Salad with Pea Shoots, Radishes & Honey Lemon Vinaigrette

This fresh salad pays tribute to spring flavors and colors. Use fresh spring pea shoots and radishes to take advantage of seasonal produce. Adding lemon to the vinaigrette gives the salad a wonderful pop of citrusy tanginess.

Yield: Serves 4

Inspired? Create and share by tagging @hallmarkstores.


2 tsp Dijon Mustard
2 tsp Honey
1 ½ Tbsp Lemon Juice
4 Tbsp Olive Oil
1 cup Cooked Quinoa
4 cups Pea Shoots
1 cup Green Peas (fresh or frozen and defrosted)
1 small bunch Radishes, thinly sliced
1 oz Pecorino Romano Cheese, shaved into ribbons with a vegetable peeler
2 Tbsp chopped Chives
Lemon wedges, for garnish (opt)


  1. To make the vinaigrette, whisk together mustard, honey and lemon juice. Add olive oil while whisking.
  2. Assemble salads by gently tossing together quinoa, pea shoots, green peas and radishes on a large serving platter or individual salad plates. Drizzle vinaigrette over top.
  3. Finish salads with cheese and chives. Add lemon wedges on the side for garnish if you’d like.