Hey there, my friend. If you are looking for a light, fresh, and ridiculously easy salad, you just found it. This spring quinoa salad is packed with crunchy veggies, fluffy quinoa, and a sweet-tangy honey lemon vinaigrette.
The best part? You can throw it together in under 30 minutes. Whether you need a quick lunch, a side dish for dinner, or something healthy to meal prep, this salad has got you covered.
Utensils You Need
These are the utensils and equipment you need to make this recipe.
- Medium pot with lid
- Fine mesh strainer
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Knife
- Cutting board
- Salad tongs or spoon
Important Info
- Servings: 4 bowls
- Estimated Cost to make this recipe: About $8-$12, depending on your ingredients
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
- Calories per serving: 290
- Cook method: Stovetop
- Season: Spring, Summer
- Course: Salad, Side Dish, Lunch
- Cuisine: International
- Diets: Vegetarian, GlutenFreeDiet
How to Make Spring Quinoa Salad with Honey Lemon Vinaigrette
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 1 cup quinoa, rinsed
- 2 cups water
- 1/2 teaspoon salt
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/2 cup red bell pepper, chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
For the Honey Lemon Vinaigrette:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 small clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Quinoa | Couscous, Bulgur, Brown rice |
| Cherry tomatoes | Grape tomatoes, Diced Roma tomatoes |
| Cucumber | Zucchini, Celery |
| Red bell pepper | Yellow or green bell pepper |
| Red onion | Green onions, Shallots |
| Fresh parsley | Fresh cilantro, Basil |
| Feta cheese | Goat cheese, Shredded mozzarella |
| Olive oil | Avocado oil, Sunflower oil |
| Honey | Maple syrup, Agave syrup |
| Dijon mustard | Yellow mustard, Whole grain mustard |
Instructions
- Rinse the quinoa under cold running water using a fine mesh strainer. This helps remove any bitterness.
- In a medium pot, bring 2 cups of water to a boil. Add the quinoa and salt, then reduce the heat to low. Cover and let it cook for about 12-15 minutes until the water is absorbed.
- Remove from heat, fluff with a fork, and let the quinoa cool for at least 5 minutes.
- While the quinoa is cooling, chop the cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, garlic, salt, and black pepper to make the vinaigrette.
- In a large mixing bowl, combine the cooled quinoa, chopped vegetables, and crumbled feta cheese.
- Pour the vinaigrette over the salad and toss well to combine.
- Taste and adjust seasoning if needed. Serve immediately or chill for 15 minutes before serving.
Helpful Tips
- Let the quinoa cool before mixing with the veggies to keep everything fresh and crisp.
- If you want a more protein-packed salad, add chickpeas, grilled chicken, or shrimp.
- To make it vegan, simply leave out the feta cheese or replace it with a dairy-free alternative.
- Store leftovers in an airtight container for up to 3 days.
- If you want a stronger lemon flavor, add some lemon zest to the vinaigrette.
What to Serve with Spring Quinoa Salad
This salad pairs well with:
- Grilled chicken or fish
- Roasted sweet potatoes
- Hummus and pita bread
- A side of fresh fruit
How Do You Serve the Recipe?
I like to serve this salad in a large bowl with extra feta cheese on top. If you are meal prepping, portion it into individual containers for easy grab-and-go lunches.
Where Do You Serve This Recipe the Most?
This salad is perfect for spring picnics, potlucks, and light lunches. It is fresh, easy to transport, and does not get soggy. You can also serve it at barbecues as a side dish.
Storage
Short-Term Storage (Room Temperature)
- If serving immediately, keep the salad at room temperature for no more than 2 hours. Any longer, and it is best to refrigerate it.
Refrigeration
- Store the salad in an airtight container in the fridge for up to 3 days.
- If making ahead, keep the vinaigrette separate and toss it in before serving.
Freezing
- I do not recommend freezing this salad, as the fresh vegetables will become soggy when thawed. If you must freeze, store only the cooked quinoa and add fresh ingredients when ready to eat.
Frequently Asked Questions
Can I use another grain instead of quinoa?
Yes, you can use couscous, bulgur, or brown rice as a substitute. Just cook them according to their package instructions.
How can I make this salad more filling?
You can add protein like grilled chicken, shrimp, chickpeas, or tofu to make it a complete meal.
Can I make the vinaigrette ahead of time?
Yes, you can make the vinaigrette up to a week in advance. Store it in a sealed jar in the fridge and shake well before using.
Can I add other vegetables to this salad?
Absolutely! You can add avocado, spinach, shredded carrots, or roasted corn for extra texture and flavor.
How do I keep the salad fresh for meal prep?
To keep the salad fresh, store the dressing separately and toss it in just before eating. Also, avoid cutting the veggies too far in advance to prevent them from getting soggy.
Meta Description
Spring quinoa salad with honey lemon vinaigrette is a fresh, healthy, and easy-to-make dish. Perfect for meal prep, picnics, or as a light lunch.