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Quinoa Salad with Ramps, Peas and Herbs

Quick Information

45 min



2 1/2 ounces ramps or scallions

1 red onion

1/4 cup plus 2 tablespoons olive oil, divided

1 1/2 teaspoons salt, divided


2 tablespoons lemon juice
zest from 1/2 lemon
1 teaspoon sugar


2 tablespoons minced parsley (Pantry Friendly: 1 Tbsp. dried parsley)

2 tablespoons minced mint (Pantry Friendly: 1 Tbsp. dried mint)

1/4 cup toasted pumpkin seeds

1/2 bulb fennel, thinly sliced

1 cup snap peas, trimmed and sliced in half lengthwise

Miners lettuce and sprouts to garnish (optional)


Preheat the oven to 425° F. Trim the roots off of the ramps. Peel the onion and cut into 1 inch wedges. Toss the ramps and onions with 2 tablespoons of olive oil and 1/2 teaspoon salt. Spread onto a parchment lined baking sheet and roast for 15-20 minutes. Once cool enough to handle, separate out the onions, setting them aside, then finely chop the ramps and place them in a large bowl.

Add the remaining 1 teaspoon salt and 1/4 cup olive oil, the lemon juice, lemon zest, sugar, parsley and mint to the large bowl with the ramps. Stir until the sugar has dissolved and the dressing is well mixed. Add the quinoa and  toss to combine. Just before serving add the roasted red onions, pumpkin seeds, fennel and peas. Toss well. Serve with miners lettuce and sprouts.

*Recipe courtesy of food blogger, Sasha Swerdloff of Tending the Table

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Nutritional Facts

Serving Size: 4

Amount Per Serving

Calories 580

Calories from Fat

Total Fat 28g

Saturated Fat 3.5g

Trans Fat 0g

Cholesterol 0mg

Sodium 880mg

Total Carbohydrate 67g

Dietary Fiber 2g

Total Sugars 8g

Protein 17g