As soon as the weather starts getting warmer, I love to eat fresh salads. This spring quinoa salad has all the essential components for a delicious salad: protein, cheese, fresh veggies, herbs and fiber! I think it is so important that a salad is not only nutrient dense, but also filling and satiating. The base of this salad being quinoa makes it filled with fiber and some extra protein, ensuring that you’ll be satisfied after eating!
Being a work from home girlie, having lunches on my rotation or waiting for me in the fridge is so important so I’m not left without options. The worst thing is coming down for lunch only to find I don’t have any healthy options available! If you eat meat, this spring quinoa salad would also be great with some grilled chicken or salmon.
Ingredients for spring quinoa salad
- Quinoa: This is a grain cooked just like rice, but is much more nutrient dense by being high in fiber and protein. I actually love the texture and flavor of quinoa, especially for this spring quinoa salad. I prefer tricolor quinoa because I find just quite quinoa can be a bit mushy, red quinoa stays a bit more al dente. Check out this Organic Tri-Color Quinoa, which is affordable and accessible!
- Veggies: I used Asparagus, Peas, Arugula, and herbs! All of these ingredients are seasonal, making this spring quinoa salad even tastier!
- Feta Cheese: I LOVE feta cheese!! It is so salty and briny, making it perfect to add to this mild quinoa salad. I would recommend using a block of feta and crumbling it yourself instead of pre-crumbled feta for the best flavor.
- Dressing: I could argue that the dressing is the most important part of a salad. I always do equal parts olive oil to acid and then season. For this dressing I really wanted a fresh springy flavor, which is why I only used fresh lemon juice. I also love added a touch of honey to balance the acidity. The parmesan also adds so much flavor to this dressing.
- Toppings: What’s a salad without some fun toppings!? I topped this salad with crushed pistachios to add a salty crunch! I also added cannellini beans for some extra protein and fiber.
Similar recipes!
- Crunchy Asian Quinoa Salad
- Vegan Rainbow Pasta Salad
- Kale and Sweet Potato Salad (30 Minute Recipe)
- Chimichurri Pasta Salad
Spring Quinoa Salad
DifficultyMedium
Servings6
Prep time30 minutes
Cook time20 minutes
Total time50 minutes
A fresh and flavorful salad with a base of quinoa topped with fresh spring-time veggies. This salad is perfect for a lunch meal prep or even a dish for a summer barbecue.
Ingredients
For the Salad
- 1 Cup Tri-Color Quinoa, Uncooked
- 1.5 Cups Asparagus
- 1/2 Cup Peas
- 1 Can Cannellini Beans
- 2 Cups Baby Arugula
- 1/2 Cups Crumbled Feta
- 1 Tbsp Basil, Minced
- 1 Tbsp Mint, Minced
- 1 Tsp Salt
- 2 Tbsp Crushed Pistachios
For the Dressing
- 1/4 Cup Extra Virgin Olive Oil
- 1/4 Cup Fresh Lemon Juice
- 1 Tsp Dijon Mustard
- 1 Tsp Grated Garlic
- 1/2 Tsp Salt
- 1/2 Tsp Black Pepper
- 1 Tbsp Honey
- 1/4 Cup Parmesan Cheese
Instructions
- 1
Cook the quinoa according to package. Season with salt.
- 2
Blanch chopped asparagus and peas in boiling water for 2-3 minutes. Then add to an ice bath to stop cooking process.
- 3
In a small jar with a lid, combine all of the dressing ingredients. Shake until all combined.
- 4
In a large bowl, combine the cooked quinoa, veggies, feta and herbs.
- 5
Top with dressing and toss until well combined.
- 6
Serve right away or refrigerate for later!
