Quinoa Salad with Spring Vegetables

A bright, nutrient-packed salad featuring fluffy quinoa, tender spring veggies, fresh herbs, and a zesty lemon dressing. It’s a light yet satisfying dish—perfect for lunch, potlucks, or as a side at your next seasonal gathering.

Why You’ll Love This Recipe

I adore how this salad balances wholesome quinoa with crisp, colorful produce and bright flavors. Each bite is refreshing and satisfying, plus the salad comes together easily and keeps well—ideal for make-ahead meals or casual get-togethers.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup quinoa (any variety), rinsed

• 2 cups water or broth

• 1 cup English peas (fresh or thawed frozen)

• 1 cup asparagus tips, blanched and chopped

• 1 cup cucumber, diced

• ½ cup radishes, thinly sliced

• ¼ cup fresh mint, chopped

• ¼ cup fresh parsley or cilantro, chopped

• ¼ cup crumbled feta or goat cheese (optional)

• Optional add-ins: sliced green onions, halved cherry tomatoes

For the dressing:

• 3 tablespoons extra-virgin olive oil

• 2 tablespoons fresh lemon juice

• 1 teaspoon Dijon mustard

• 1 teaspoon honey or maple syrup

• Salt and freshly ground black pepper, to taste

directions

1. I bring quinoa and water (or broth) to a boil, then reduce to a simmer, cover, and cook about 15 minutes until the liquid is absorbed. I fluff with a fork and let it cool.

2. While quinoa cooks, I blanch peas and asparagus in boiling water for 1–2 minutes, then drain and plunge into ice water to preserve crispness.

3. I whisk oil, lemon juice, Dijon, honey, salt, and pepper in a small bowl until well combined.

4. I place the cooled quinoa in a large bowl and fold in peas, asparagus, cucumber, radishes, mint, and parsley.

5. I drizzle the dressing over the salad and toss everything until coated.

6. I gently fold in crumbled cheese or add green onions and tomatoes if using.

7. I serve immediately or chill for 20–30 minutes to let flavors meld.

Servings and timing

• Servings: serves 4–6 as a side or 3–4 as a main

• Prep time: 10 minutes

• Cook time: 15 minutes

• Chill time: optional 20–30 minutes

• Total time: about 25–45 minutes

Variations

• I swap quinoa for farro, barley, or couscous for varied texture.

• I add thawed edamame or chickpeas for extra protein.

• To brighten it up, I include diced heirloom tomatoes or bell pepper.

• I add a sprinkle of toasted almonds, pistachios, or pumpkin seeds for crunch.

• I stir in fresh mozzarella pearls or diced avocado for creaminess.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. If the salad dries out, I refresh it with a little extra olive oil and lemon juice before serving. I don’t typically reheat it—it tastes best chilled or at room temperature.

FAQs

Can I use pre-cooked quinoa?

Absolutely—I often cook quinoa ahead and refrigerate it. Just fluff before using and ensure it’s fully cooled before tossing with dressing.

Can I make this salad vegan?

Yes—I omit the cheese or use a plant‑based alternative, and substitute maple syrup for honey in the dressing.

Can I use other spring vegetables?

Definitely—I swap in blanched broccoli florets, sugar snap peas, or baby zucchini when I want different textures or flavors.

Does the salad get soggy over time?

Not really—the quinoa absorbs some dressing but stays firm. I keep extra dressing on hand to refresh it before serving.

Can I serve it warm?

Yes—it’s lovely warm right after tossing. Just skip the chilling step and serve while quinoa is slightly warm for a cozy variation.

Conclusion

I find this Quinoa Salad with Spring Vegetables wonderfully fresh, versatile, and light—it highlights the best of spring produce in a balanced and tasty bowl. Whether I’m meal-prepping, hosting, or seeking a healthy side, it always hits the spot. I hope it brings brightness and flavor to your table as it does to mine!