April, for most of us, means it's time to head outside again, and your taste buds are probably craving something fresh and vibrant after months of hearty winter comfort foods. Here's why you should celebrate the season with fresh peas!

Believe it or not, right around now is pretty much exactly when peas hit their sweet spot. And, whether you're finding the first tender peas at the farmers market or taking advantage of high-quality frozen peas picked at peak freshness, each bite tastes as strangely sweet, earthy and satisfying as this season itself.

Fresh mint, meanwhile, is just emerging in gardens and markets. Combined with protein-rich quinoa, this dish gives you the energy boost you need for longer days while feeling clean and revitalizing. It's perfect for the first meal of the season you eat out on the patio when the weather is finally warm enough to do so.

Spring Pea And Mint Quinoa Salad With Lemon-Herb Vinaigrette

Serves 4-6

Ingredients:

1 cup quinoa, rinsed

1½ cups fresh or frozen peas

¼ cup fresh mint leaves, chopped

3 cups baby spinach or arugula

4-5 radishes, thinly sliced

2 tablespoons chives, chopped

⅓ cup toasted pine nuts or chopped almonds

For the vinaigrette:

3 tablespoons fresh lemon juice

¼ cup olive oil

1 teaspoon Dijon mustard

1 garlic clove, minced

Salt and pepper to taste

Instructions:

Cook quinoa according to package directions. Let cool completely.

If using fresh peas, blanch in boiling water for 2 minutes, then shock in ice water. If using frozen, just thaw.

Whisk together all vinaigrette ingredients.

Combine quinoa, peas, mint, spinach, radishes and chives in a large bowl.

Toss with vinaigrette and top with nuts. Serve immediately or chill for up to 4 hours.

Keeps well for 3 days in the fridge — just add greens fresh if meal prepping!