Spring Quinoa Salad at Home

Spring Quinoa Salad is fresh, straightforward, and packed with amazing ingredients, tossed in a lemon vinaigrette, and pairs evenly with grilled steak for a protein-packed meal.

author’s note

This Is My Spring Reset In A Bowl!

When the weather starts warming up, I always crave fresher meals. After months of heavier comfort food, I want something bright, colorful, and still filling. That’s exactly how this Spring Quinoa Salad came together.

I had a bunch of fresh herbs to use up, some sugar snap peas in the fridge, and a little leftover goat cheese from this beet and goat cheese salad. I had cooked quinoa the night before, so I started tossing everything together. Once I added the lemon vinaigrette and quick-pickled red onions, I knew this wasn’t just a side salad. It was the kind of salad you actually look forward to eating.

Since it was finally warm enough to grill, I added some grilled steak on the side. The bright lemony quinoa with juicy steak is such a good combo.

If you’re looking for a Spring Quinoa Salad that’s fresh, flavorful, and filling, this is the one I keep making on repeat.

How to Make Spring Quinoa Salad

1. Cook quinoa: Follow this guide on how to cook quinoa. I like making quinoa a day before I need it, to give it plenty of time to chill.
2. Prep dressing: Simply pulse everything together in a food processor or blender.
3. Cook steak: Check out my tips below for how to cook the steak.
4. Assemble: It is satisfying to using these Honey Roasted Almonds in this salad.

Quick Tip

Quinoa has a bitter outer layer. Use pre-rinsed quinoa or rinse it well in a fine strainer under running water.

Variations

• Quinoa salad with chicken: Grill marinated chicken and serve over Spring Quinoa Salad.
• Cheese swaps: Use feta instead of goat cheese, or skip it for a dairy-free option.
• Add-ins: Try chopped avocado, roasted chickpeas, or cooled roasted asparagus for variety.
• Make it vegan: Skip the cheese and swap honey for maple syrup in the dressing.

Cooking Steak For This Spring Quinoa Salad

• Oil the grill grates: Roll up paper towels, dip them in oil (I use canola), and use tongs to wipe the grates. This keeps food from sticking and helps with searing.
• Heat fully: A hot grill seals in juices and adds a great crust.
• Rest the steak: After grilling, cover with foil and let it rest for 5-10 mins to stay juicy. Slice against the grain for tenderness.

Storage

Leftovers?

This salad is best fresh. To keep it longer, add dressing only to what you’ll eat and store the rest separately in the fridge for up to 3 days.

Other Popular Salad Recipes:

Healthy

Chickpea Salad Recipe

Salads

Kale and Quinoa Salad

Healthy

Couscous Mediterranean Salad

Salads

Sweet Potato Farro Salad

Ingredients

• 1 cup quinoa (uncooked)
• 1/2 cup diced red onion
• 2 tablespoons red wine vinegar
• Salt
• 1 cup snap peas (sliced)
• 1/2 cup goat cheese (or feta cheese)
• 1/2 cup sliced honey roasted almonds (see note 1)
• 1/2 cup chopped basil
• 1 pound steak (boneless; It is worth New York Strip, 2 (8-ounce) steaks)
• 1-1/2 teaspoons ground cumin
• 1-1/2 teaspoons ground coriander
• 2 large lemons
• 2 tablespoons honey
• 1 teaspoon Dijon-style mustard
• 1/3 cup olive oil

Method

1. Combine diced red onion, red wine vinegar, and 1 teaspoon sea salt in a small bowl. keep nearby and stir occasionally. Cook quinoa according to package directions and allow to cool completely. (Refrigerate to hurry it along if needed). Slice sugar snap peas, chop fresh basil, and keep nearby.
2. Zest and juice lemons to get 3 teaspoons zest and 6 tablespoons juice. Combine lemon zest and juice with all dressing ingredients, except the oil, in a food processor or blender. Season to taste with salt and pepper. (I add 1/2 teaspoon salt and 1/4 teaspoon pepper, but add to preference.) Blend until well incorporated and zest has been broken down. Slowly add oil in a steady stream and pulse until just combined and emulsified. Avoid blending oil for an extended period as it can make the oil taste metallic. Refrigerate until ready to use.
3. In a small bowl, stir together cumin, coriander, and 1 teaspoon each salt and pepper. Sprinkle this mixture evenly on all sides of the steaks. Heat a grill or grill pan to a hot burner (or a large pan to medium-a hot burner). Rub an oil-drenched paper towel over grill grates or ridges in the grill pan. (Or add 1 tablespoon olive oil to the pan.) Place steak on grill or pan (it should sizzle when it hits the pan) and cook 3–5 minutes per side, flipping the steak only once, or until a thermometer (inserted in the thickest part of the steak) registers 130°F (for medium rare). Remove from heat and lightly cover with foil and allow to rest 5–10 minutes.
4. While the steak rests, assemble the salad. In a large bowl, add cooled quinoa, sliced peas, goat cheese, red onion mixture (add it all in, even remaining juices), and basil. Add in dressing to taste; (You may not use all the dressing—add to personal preference—I like a lot!) gently toss the salad. Season to taste with salt and pepper. Sprinkle the almonds on top and serve with sliced steak on the side (cut against the grain).