Description
Hey there, friend! This Spring Veggie Quinoa Salad tastes exactly like the season feels—fresh, bright, and full of life. When the weather warms up, this is the kind of meal that makes you feel energized and nourished, not weighed down. Fluffy quinoa, crisp spring vegetables, and a zippy lemon vinaigrette come together in a bowl that’s perfect for lunch, meal prep, picnics, or an easy dinner side. Simple ingredients, big flavor, zero fuss.
Ingredients
Salad
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1 cup uncooked quinoa (or 3 cups cooked), rinsed
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1 bunch asparagus, trimmed and cut into 1-inch pieces
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1 cup peas (fresh or frozen)
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4–5 radishes, thinly sliced
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2 tablespoons fresh parsley or mint, chopped (or a mix)
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Salt and black pepper, to taste
Lemon Vinaigrette
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¼ cup extra-virgin olive oil
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Juice of 1 large lemon (about 3 tablespoons)
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1 teaspoon Dijon mustard
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1 small clove garlic, minced
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1 teaspoon honey or maple syrup
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Salt and black pepper, to taste
Instructions
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Cook the quinoa
Cook quinoa according to package instructions (usually 1 cup quinoa to 2 cups water). Once tender, fluff with a fork and let cool slightly in a large bowl. -
Blanch the vegetables
Bring a pot of salted water to a boil. Add asparagus and peas and cook for 2 minutes until bright green and crisp-tender. Drain and immediately rinse under cold water. Set aside. -
Make the dressing
In a small jar or bowl, combine olive oil, lemon juice, Dijon, garlic, honey, salt, and pepper. Shake or whisk until well combined. -
Assemble the salad
Add blanched vegetables, radishes, and herbs to the quinoa. Pour about ¾ of the dressing over the salad and toss gently. Taste and add more dressing if needed. -
Rest and serve
Let the salad rest for 10–15 minutes (or chill briefly) so the flavors meld. Serve and enjoy!
Notes
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Always rinse quinoa to remove bitterness and keep the grains fluffy.
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Don’t overcook the veggies—quick blanching keeps them crisp and vibrant.
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Make it ahead: This salad tastes even better the next day as the quinoa absorbs the dressing.
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Boost the protein with chickpeas, grilled chicken, salmon, or toasted nuts.
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Add creaminess with crumbled feta or goat cheese just before serving.