Vibrant Quinoa Spring Salad

This Quinoa Salad with Spring Vegetables is one of those recipes that always feels like a celebration of the season. The combination of quinoa and vibrant, fresh vegetables like peas, radishes, and cucumbers makes for a light yet filling dish. I love how simple it is to put together, and it's always a hit with my family, especially when I'm looking for a healthy, flavorful meal that's perfect for spring gatherings or meal prep! It's refreshing, nutritious, and just packed with color and taste.

I first made this salad for a neighborhood potluck last spring, and it disappeared faster than anything else on the table. Now it's my go-to contribution for gatherings when I want something that pleases everyone without spending hours in the kitchen.

Ingredients

• 1 cup quinoa: rinsed thoroughly to remove bitterness
• 2 cups water or vegetable broth: for more flavor
• 1 cup cherry tomatoes: their natural sweetness balances the nutty quinoa
• 1 cup cucumber: adds refreshing crunch
• 1 cup radishes: provides a peppery bite and gorgeous color
• 1/2 cup red onion: gives a mild sharpness
• 1/4 cup fresh parsley: brightens the entire dish
• 1/4 cup olive oil: use good quality for best flavor
• Juice of 1 lemon: freshly squeezed makes all the difference
• Salt and pepper: to taste

Step-by-Step Instructions

Cook the Quinoa:

Combine quinoa and water or vegetable broth in a medium saucepan. Bring to a boil over medium high heat, then immediately reduce to low, cover with a tight fitting lid, and simmer for exactly 15 minutes. The perfect quinoa should be tender but still have a slight bite to it. Remove from heat and let stand covered for 5 minutes, then fluff with a fork and allow to cool for about 10 minutes.

Prepare the Vegetables:

While the quinoa cooks, prepare all your vegetables. Slice cherry tomatoes in half, dice cucumber into uniform small pieces, thinly slice radishes, and finely chop the red onion. The key here is consistent sizing so every bite has balanced flavors. Chop parsley just before adding to maintain its brightness.

Make the Dressing:

In a small bowl, whisk together the olive oil and freshly squeezed lemon juice until well combined. Season generously with salt and freshly ground black pepper. I like to add a pinch of lemon zest here too for extra brightness.

Combine Everything:

In a large serving bowl, add slightly cooled quinoa and all chopped vegetables. Pour the dressing over everything and gently fold together using a large spoon or spatula. Be careful not to overmix or the vegetables will break down too much.

Taste and Adjust:

Always taste before serving and adjust seasonings as needed. Sometimes a little extra lemon juice or salt makes all the difference. Let the salad sit for at least 15 minutes before serving to allow flavors to meld together.

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The humble radish is actually my secret star ingredient in this recipe. Many people overlook them, but they add this perfect peppery crunch that balances the softer textures. My daughter, who normally picks them out of everything, actually requests extra radishes in this salad!

Make Ahead Tips

This salad is perfect for planning ahead. You can cook the quinoa up to three days before assembling the final dish. Store it in an airtight container in the refrigerator once completely cooled. I find that preparing the dressing and storing it separately until just before serving keeps everything at its freshest. When ready to serve, simply combine all components and give it a good toss.

Endless Variations

One thing I love about this quinoa salad is how adaptable it is to whatever is fresh and in season. In summer, swap in diced bell peppers and corn kernels. For fall, try roasted butternut squash and dried cranberries. Winter calls for roasted root vegetables and toasted walnuts. The quinoa base remains constant while the mix-ins reflect whatever looks best at the market that day.

Protein Boosters

To transform this from a side dish into a complete meal, add a protein source. I often add a can of rinsed chickpeas or white beans for plant-based protein. Crumbled feta cheese adds a tangy creaminess that pairs beautifully with the fresh vegetables. For non-vegetarians, grilled chicken breast or flaked salmon makes this a substantial dinner option. My teenage son particularly loves it with diced avocado and hard-boiled eggs for his post-workout meal.

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Make It A Meal

This quinoa salad pairs wonderfully with simple grilled proteins for a complete dinner. Try it alongside herbed grilled chicken, broiled salmon, or marinated tempeh. For a lighter meal, serve smaller portions in lettuce cups for an elegant appetizer. I often make a double batch and use it throughout the week in different ways like stuffing it into pita with hummus for lunches.

Recipe FAQs

→ Can I make this quinoa salad ahead of time?

Yes! This salad actually improves with time as the flavors meld together. You can prepare it up to 3 days in advance and store it in an airtight container in the refrigerator. Just give it a quick toss before serving to redistribute the dressing.

→ What protein can I add to make this a complete meal?

While quinoa already provides good plant-based protein, you can boost the protein content by adding chickpeas, grilled chicken, shrimp, feta cheese, or tofu. For a vegan option, roasted chickpeas or edamame work wonderfully.

→ Can I substitute other vegetables based on what's in season?

Absolutely! This salad is adaptable to whatever vegetables are in season. In summer, try corn and bell peppers; in fall, roasted butternut squash and kale; in winter, roasted Brussels sprouts and dried cranberries.

→ How do I properly cook quinoa so it's not mushy?

The key to perfect quinoa is using the right liquid ratio (1:2 quinoa to liquid), rinsing it well before cooking to remove the bitter saponin coating, and letting it rest covered for 5-10 minutes after cooking before fluffing with a fork.

→ Is this salad suitable for people with dietary restrictions?

This salad is naturally gluten-free, vegan, and dairy-free. It's suitable for many dietary needs, though always check specific ingredient labels if you have severe allergies. For lower carb needs, you could replace some of the quinoa with additional vegetables.

→ What herbs can I use besides parsley?

Fresh mint, basil, dill, or cilantro would all work beautifully in this salad. You could use a single herb or a combination depending on your preference. Chives and tarragon also pair wonderfully with spring vegetables.