Spring Quinoa Salad with Honey Lemon Vinaigrette Recipe
There’s something magical about the way fresh spring vegetables, airy quinoa, and a bright, honey-kissed vinaigrette come together in this Spring Quinoa Salad with Honey Lemon Vinaigrette. It’s vibrant, nourishing, and as beautiful as it is delicious. The medley of crisp asparagus, sweet peas, tangy cherry tomatoes, and crunchy radishes tossed together with fluffy quinoa and a zippy burst of honey lemon vinaigrette is pure sunshine in a bowl! It’s my answer to fast lunches, effortless potluck sharing, or a simple dinner side that sings of spring with every colorful bite.
Ingredients You’ll Need
Every ingredient in this dish brings its own sparkle, from the nutty quinoa base to the burst of herbal freshness from parsley and the irresistible tang of feta. Grab a few rainbow veggies and pantry staples, and you’re already well on your way to creating a Spring Quinoa Salad with Honey Lemon Vinaigrette that brightens any table.
- Uncooked quinoa (1 cup): The hearty backbone of the salad, it soaks up the vinaigrette and keeps you full for hours.
- Water or vegetable broth (2 cups): Cooking quinoa in veggie broth adds an extra layer of flavor, but water works just fine too.
- Asparagus cut into 1-inch pieces (1 cup): Brings crisp-tender texture and a fresh green snap with every forkful.
- Fresh peas or thawed frozen peas (1 cup): Sweet and vibrant, peas capture the essence of springtime.
- Cherry tomatoes halved (1 cup): Their juicy pop adds tang, color, and visual appeal.
- Radishes thinly sliced (1/2 cup): They deliver a pleasant crunch and a faint peppery bite.
- Chopped fresh parsley (1/4 cup): Bright and herbal, parsley ties the medley of flavors together.
- Crumbled feta cheese, optional (1/4 cup): For a salty, creamy indulgence that contrasts the veggies and vinaigrette.
- Sliced almonds, toasted (1/4 cup): Adds nutty, toasty crunch—toast them lightly for best flavor!
- Extra virgin olive oil (1/4 cup): The backbone of your vinaigrette, balancing richness with all the fresh flavors.
- Fresh lemon juice (2 tablespoons): Gives zingy brightness in every bite of the salad and vinaigrette.
- Honey (1 tablespoon): Adds a subtle, natural sweetness that mellows the acidity of the lemon.
- Dijon mustard (1 teaspoon): Lends sharpness and helps emulsify the vinaigrette.
- Lemon zest (1 teaspoon): Packs big lemon flavor without any extra tartness.
- Salt and pepper to taste: Enhance and balance the flavors at every step.
How to Make Spring Quinoa Salad with Honey Lemon Vinaigrette
Step 1: Cook the Quinoa
Start by giving the quinoa a good rinse under cold water to wash away any bitterness. Bring your water or vegetable broth to a boil in a saucepan, add the quinoa, and then lower the heat to a gentle simmer. Cook for about 15 minutes—just until the grains are tender and the liquid is absorbed. Remove from heat, cover, and let it rest for 5 minutes. Fluff with a fork and let the quinoa cool to room temperature so it doesn’t wilt your veggies later on.
Step 2: Prep the Spring Vegetables
While the quinoa cools, bring a separate pot of lightly salted water to a boil. Toss in the asparagus and peas and blanch them briefly, just 2–3 minutes, until they turn vivid green and remain lightly crisp. Drain immediately and rinse under cold water to halt the cooking and lock in their lively flavors.
Step 3: Assemble the Salad Base
In a large mixing bowl, combine the cooled quinoa, blanched asparagus, peas, halved cherry tomatoes, radish slices, fresh parsley, crumbled feta cheese if you’re using it, and those irresistible toasted almonds. Give everything a gentle toss so every forkful promises a bit of each ingredient!
Step 4: Whisk the Honey Lemon Vinaigrette
Now the magic happens: in a small bowl, whisk together your olive oil, fresh lemon juice, honey, Dijon mustard, lemon zest, and a good pinch of salt and pepper. Whisk until the dressing becomes creamy and emulsified—the honey and mustard help it come together beautifully. This vinaigrette is what transforms your salad from tasty to unforgettable.
Step 5: Dress and Toss
Pour the honey lemon vinaigrette all over the vegetable and quinoa mixture. Toss everything gently until it’s well coated and every grain and veggie shines. Taste for seasoning and adjust with extra salt, pepper, or a squeeze more lemon if you like. Serve right away or pop it in the fridge to let the flavors mingle!
How to Serve Spring Quinoa Salad with Honey Lemon Vinaigrette
Garnishes
For a finishing touch, scatter a handful of extra parsley, a few more toasted almond slices, or an extra sprinkle of feta cheese over the top. Lemon zest or a twist of cracked black pepper adds fresh flair, making your Spring Quinoa Salad with Honey Lemon Vinaigrette look as lively as it tastes.
Side Dishes
This salad is fantastic as a main dish for lunch or as a dinner side. Pair it with grilled chicken, roasted salmon, or chickpeas for extra dose of protein. Crusty bread or herby pita chips alongside are perfect for scooping up every last bite.
Creative Ways to Present
Transform your Spring Quinoa Salad with Honey Lemon Vinaigrette into mason jar salads for easy grab-and-go lunches, or arrange on a big platter for passing family-style at a party. Spoon it over a bed of baby arugula, add poached eggs on top for a brunch twist, or stuff it into halved avocados for a playful, nutrient-packed presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Spring Quinoa Salad with Honey Lemon Vinaigrette keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors deepen and meld, and the veggies stay crisp—even better for advance meal prepping!
Freezing
While quinoa freezes well, the delicate vegetables and fresh herbs in this salad are best enjoyed fresh. Freezing is not recommended, as it can make the greens and veggies go limp and watery upon thawing.
Reheating
This salad is meant to be served chilled or at room temperature—no reheating needed! If you prefer, let it sit out for 10–15 minutes after refrigeration to take off the chill. That’s all it takes for the flavors to shine.
FAQs
Can I make Spring Quinoa Salad with Honey Lemon Vinaigrette vegan?
Absolutely! Just skip the feta cheese or use a vegan cheese alternative, and be sure your honey is replaced with maple syrup or agave. Everything else is naturally plant-based and bursting with spring flavors.
How do I make it gluten-free?
You’re in luck! Spring Quinoa Salad with Honey Lemon Vinaigrette is fully gluten-free just as written, since quinoa is a seed, not a grain. Be sure any add-ins or sides you serve are gluten-free as well.
Can I swap in different vegetables?
Definitely. Feel free to substitute with whatever crisp, colorful veggies you have: sugar snap peas, blanched green beans, baby spinach, or shredded carrots all work beautifully. The more color, the better!
What’s the best way to toast almonds?
I like to place sliced almonds in a dry skillet over medium heat, stirring for about 2–3 minutes until they’re golden and fragrant. Watch closely, as they can burn quickly. This extra step amplifies their crunch and flavor in the salad.
Can I make the vinaigrette in advance?
Yes! You can prepare the honey lemon vinaigrette and keep it sealed in the refrigerator for up to a week. Just shake or whisk before pouring over the Spring Quinoa Salad with Honey Lemon Vinaigrette; it’s a great way to save time.
Final Thoughts
If you’re searching for a dish that captures the flavors and freshness of the season, I hope this Spring Quinoa Salad with Honey Lemon Vinaigrette wins a spot on your table. With every forkful, you’ll taste the joy of springtime. Let your creativity soar, and don’t forget to share and savor with friends and family!
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Spring Quinoa Salad with Honey Lemon Vinaigrette Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Spring Quinoa Salad with Honey Lemon Vinaigrette is a refreshing and nutritious dish packed with vibrant vegetables, fluffy quinoa, and a zesty dressing. It’s perfect for a light meal or as a side dish for a spring gathering.
Ingredients
- 1 cup uncooked quinoa
- 2 cups water or vegetable broth
- 1 cup asparagus cut into 1-inch pieces
- 1 cup fresh peas or thawed frozen peas
- 1 cup cherry tomatoes halved
- 1/2 cup radishes thinly sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup sliced almonds toasted
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon zest
- Salt and pepper to taste
Ingredients:
Instructions
- Rinse the quinoa: Under cold water.
- Cook the quinoa: In a medium saucepan with water or vegetable broth until tender.
- Blanch the asparagus and peas: In boiling water, then rinse under cold water.
- Combine ingredients: In a large bowl.
- Make the vinaigrette: Whisk together olive oil, lemon juice, honey, Dijon mustard, lemon zest, salt, and pepper.
- Toss and serve: Pour the vinaigrette over the salad and toss gently. Serve immediately or chill until ready to serve.
Notes
- This salad keeps well in the fridge for up to 3 days.
- For extra protein, add grilled chicken or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 10mg
