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Quinoa Salad with Spring Vegetables

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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.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25–45 minutes
  • Yield: Serves 4–6 as a side or 3–4 as a main
  • Category: Salad
  • Method: Boiling
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 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

Instructions

  1. Bring quinoa and water (or broth) to a boil. Reduce to a simmer, cover, and cook about 15 minutes until the liquid is absorbed. Fluff with a fork and let cool.
  2. Blanch peas and asparagus in boiling water for 1–2 minutes, then drain and plunge into ice water to preserve crispness.
  3. Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
  4. Place the cooled quinoa in a large bowl and fold in peas, asparagus, cucumber, radishes, mint, and parsley.
  5. Drizzle the dressing over the salad and toss until evenly coated.
  6. Gently fold in crumbled cheese or optional add-ins like green onions and cherry tomatoes.
  7. Serve immediately or chill for 20–30 minutes to allow flavors to meld.

Notes

  • Swap quinoa for farro, barley, or couscous for varied texture.
  • Add thawed edamame or chickpeas for extra protein.
  • Include diced heirloom tomatoes or bell pepper for extra brightness.
  • Sprinkle with toasted almonds, pistachios, or pumpkin seeds for crunch.
  • Stir in mozzarella pearls or diced avocado for creaminess.

Nutrition

Find it online: https://allcookedup.com/quinoa-salad-with-spring-vegetables/