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Spring Vegetable Quinoa Salad

Time to raid the fruit and veg stalls and get creative this March!

Try this wonderful salad!


  • 1 cup quinoa, rinsed

  • 2 cups water or vegetable broth

  • 1 cup cherry tomatoes, halved

  • 1 cup asparagus, chopped into 1-inch pieces

  • 1 cup snap peas, trimmed and halved

  • 1 cup baby spinach

  • 1/4 cup fresh basil leaves, chopped

  • 1/4 cup fresh mint leaves, chopped

  • 1/4 cup crumbled feta cheese (optional)

  • 1/4 cup toasted pine nuts (optional)

  • Salt and pepper to taste

For the dressing:

  • 3 tablespoons extra virgin olive oil

  • 2 tablespoons fresh lemon juice

  • 1 clove garlic, minced

  • 1 teaspoon Dijon mustard

  • Salt and pepper to taste


  1. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is cooked and water is absorbed. Remove from heat and let it cool slightly.

  2. While quinoa is cooking, blanch the asparagus and snap peas. Bring a pot of salted water to a boil, then add the asparagus and snap peas. Cook for 1-2 minutes, then immediately transfer to a bowl of ice water to stop the cooking process. Drain and set aside.

  3. In a small bowl, whisk together the ingredients for the dressing - olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper.

  4. In a large mixing bowl, combine cooked quinoa, blanched asparagus and snap peas, cherry tomatoes, baby spinach, chopped basil, and mint leaves.

  5. Pour the dressing over the salad and toss gently to combine. Season with additional salt and pepper if needed.

  6. If desired, sprinkle crumbled feta cheese and toasted pine nuts over the salad before serving.

  7. Serve the salad immediately or refrigerate for at least 30 minutes to allow the flavors to meld together. Enjoy!

This Spring Vegetable Quinoa Salad is packed with nutritious ingredients and makes a perfect healthy meal for March when fresh produce is abundant. Enjoy!


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