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Spring Quinoa Salad with Honey Lemon Vinaigrette

A vibrant and nutritious salad packed with protein-rich quinoa, fresh vegetables, and a zesty honey lemon vinaigrette, perfect for meal prep or as a refreshing side dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American, Healthy
Calories: 300
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 cup quinoa Choose high-protein quinoa as your base.
  • 1 ¾ cups water Essential for cooking the quinoa to perfection.
  • 1 small bunch asparagus (trimmed) Adds a crisp, fresh taste and load of nutrients.
  • 3 pieces scallions (finely chopped) For a mild onion flavor.
  • 1 cup shelled peas (fresh or thawed from frozen) Offers a sweet flavor and vibrant color.
  • ¼ cup fresh dill (chopped) Enhances the salad’s herbal notes.
  • ¼ cup fresh mint (chopped) Introduces a refreshing essence.
  • 1 avocado sliced To serve, provides healthy fats.
  • ¼ cup toasted almonds To serve, adds crunch.
Dressing Ingredients
  • ¼ cup olive oil For the dressing base.
  • ¼ cup fresh lemon juice Brightens and balances flavors.
  • 1 tablespoon honey Adds a subtle sweetness.
  • 1 teaspoon dijon mustard Offers depth and flavor.
  • Kosher salt to taste Enhances all flavors.

Method
 

Cook the Quinoa
  1. Combine quinoa and water in a medium-sized pot. Bring to a boil, lower the heat, cover, and simmer for 12 minutes until fluffy. Remove from heat and let it sit, covered, for another 10 minutes.
Prepare the Asparagus
  1. Bring a large pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes until just tender. Transfer to a bowl of ice water to halt cooking; then slice into 1-inch pieces.
Make the Dressing
  1. In a jar, add olive oil, lemon juice, lemon zest, honey, dijon mustard, and salt. Shake well to combine.
Assemble the Salad
  1. In a large mixing bowl, toss the cooled quinoa, blanched asparagus, scallions, peas, dill, and mint. Pour in the dressing, season with salt and pepper to taste, and mix gently.
Serve
  1. Enjoy the salad chilled or at room temperature, topped with sliced avocado and a handful of toasted almonds.

Notes

For a vegan version, substitute honey with agave syrup. Swap quinoa with farro or barley for a different texture. Use seasonal vegetables to customize the salad. Make the salad a few hours ahead for enhanced flavor.