Spring Quinoa Salad

5

23

Save to FavoritesPrintJump to Recipe

This post may include affiliate links. Thank you for your support.

This spring quinoa salad combines quinoa with roasted asparagus and radishes, fresh parsley and pistachios all tossed in a simple lemon dressing. It’s fresh, flavorful and perfect for meal prep. Vegan + gluten-free.

My latest salad obsession is here! It’s a quinoa salad loaded with all things spring — garlic, scallions, asparagus, parsley and the prettiest of radishes.

I know you’re going to love this salad! I’ve made it twice already and Isaac and I are hooked on its robust flavor. I seriously won’t be shocked if I end up making it again this week. We DO have asparagus in the fridge right now.

Spring quinoa salad in a serving bowl.

Why I Love This Recipe

  • It has all the components of a good meal-sized salad… protein, smart carbs, healthy fats, veggies and satisfaction factor!
  • It’s light, flavorful and jam-packed with tons of fresh veggies and herbs!
  • Quick and easy to whip up – you only need 10 ingredients (plus seasonings) and one bowl!
  • It holds up well in the fridge so it’s the perfect meal prep recipe. Prep this over the weekend and have lunch ready to go for the entire week!
Ingredients measured out to make Spring Quinoa Salad: red pepper flakes, pistachios, garlic, radishes, quinoa, sea salt, olive oil, asparagus, lemon juice, maple syrup, scallions and parsley.

Ingredients Needed

  • quinoa – the perfect base for this salad! Quinoa is a good source of protein, high in fiber, rich in vitamins and minerals and naturally gluten-free. It’s also a complete protein, which means it has all nine essential amino acids including lysine… a rare find when it comes to plant-based foods. In terms of quinoa brands, Ancient Harvest organic quinoa has always been my go-to. Feel free to use any type of quinoa you like from white, black, red to tri-color. Any variety will work for this recipe.
  • asparagus and radishes – adds flavor and a great texture to the salad.
  • olive oil, fresh lemon juice, garlic, maple syrup, sea salt, and red pepper flakes – instead of an elaborate dressing, we’re using these six ingredients to add a light and refreshing flavor to the salad. Avocado oil and honey would work as substitutes.
  • parsley and scallions – to add freshness and brighten the flavor.
  • pistachios – the pistachios add a nice crunch and some healthy fats!
Collage of six photos showing the steps to make Spring Quinoa Salad: roasting asparagus and radishes, cooking quinoa making the dressing and then tossing all the salad ingredients together.

How to Make

Cook quinoa: Follow the directions on the back of the package to cook the quinoa (you can also follow my full tutorial on how to cook quinoa) until it has softened. Remove from heat, fluff and let cool. I usually like to make the quinoa for this salad a day in advance and store it in the fridge until I’m ready to assemble the salad. Prepping it in advance is just so the quinoa doesn’t heat up the other salad ingredients. Of course it’s fine to cook it the same day and just let it cool before using it. I do this all the time when I’m in a rush!

Roast veggies: In a medium bowl mix asparagus and radishes with olive oil as well as salt and pepper, to taste. Spread in a single layer on a baking sheet lined with parchment paper. Place baking sheet in a 400°F preheated oven and cook vegetables for 20-30 minutes or until they have reached your desired texture. If your asparagus spears are really thin, they may need to be taken out of the oven a bit earlier than the radishes.

Combine ingredients: Once roasted, remove the veggies from the oven and allow to cool for 20 minutes. In a large salad bowl, whisk together lemon juice, olive oil, garlic, maple syrup, sea salt and red pepper flakes. Add the asparagus, radishes, quinoa, parsley and scallions to the bowl and toss well to combine. Portion into bowls and top with pistachios before serving. Enjoy!

A bite of spring quinoa salad on a fork.

Notes and Substitutions

Protein – The quinoa adds a good amount of plant-based protein to this salad but, you could always add more protein by adding a can of beans (chickpeas or any white bean would be delicious) or adding in some chopped grilled chicken. This apple cider vinegar chicken or air fryer chicken breast would be yummy.

Mix-ins – Feel free to switch up your mix-ins for this quinoa salad… I often do! Sometimes I change up the veggies based on what I have on hand (I love using broccoli and peas) and add extra fresh herbs like fresh dill or mint (so good!). Feel free to get creative and make this salad your own!

Toppings – When serving this salad feel free to add your desired topping. Here are some ideas: avocado, feta cheese, goat cheese, almonds and hemp seeds.

Two bowls of spring quinoa salad.

What to Serve with Spring Quinoa Salad

Honestly, this salad pairs well with just about anything! It’s delicious and filling on its own, but it’s also the perfect side for cookouts and potlucks. Here are some pairing ideas:

  • Grilled Curry Chicken – looking for a little extra flavor? Try this curry chicken recipe.
  • Blackened Salmon – the creamy and refreshing quinoa salad is the perfect way to balance out the spice from the salmon.
  • The Best Tempeh Veggie Burger – make these delicious vegan burgers as your main and serve this salad alongside it!
  • Baked Falafel – because this quinoa salad reminds me of tabbouleh and has Mediterranean vibes, I think it would be delicious paired with homemade falafel and creamy hummus.
Spring quinoa salad in a bowl.

How to Store

This spring quinoa salad stores super well and is great for meal prep! I love meal prepping this salad for lunches throughout the week! It stores so well and even tastes better the next day as the ingredients have time to soak up more of the flavors. To store, place leftovers in an airtight container in the fridge for up to 5 days.

More Quinoa Recipes to Try

More Salad Recipes to Try

Be sure to check out all of my quinoa recipes as well as the full collection of salad recipes on EBF!

Want to save this recipe? Enter your email below and we’ll send the recipe to your inbox. Plus you’ll get great new recipes every week!
5 from 6 votes

Spring Quinoa Salad

This spring quinoa salad combines quinoa with roasted asparagus and radishes, fresh parsley and pistachios all tossed in a simple lemon dressing. It's fresh, flavorful and perfect for meal prep.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 -6

Ingredients  

  • 1 cup dry quinoa
  • 1 lb. fresh asparagus, trimmed and chopped into 1 inch pieces
  • 1 bunch radishes, quartered
  • ¼ cup olive oil + 2 teaspoons
  • juice of 1 lemon
  • 3 cloves garlic, minced
  • 2 teaspoons pure maple syrup
  • 1 teaspoon fine sea salt
  • pinch crushed red pepper flakes
  • cup chopped Italian parsley
  • 5 scallions, chopped (green part only)
  • ¼ cup chopped shelled pistachios

Instructions 

  • Preheat oven to 400°F and line a baking sheet with parchment paper.
  • Cook quinoa by following the directions on the back of the package. Remove from heat and let cool. (This step can be done ahead of time.)
    Quinoa cooked in a pot.
  • In a medium bowl, mix asparagus and radishes with 2 teaspoons of olive oil. Season with salt and pepper, to taste and spread in a single layer on prepared baking sheet.
    Vegetables to be roasted on a sheet pan.
  • Place in oven and roast for 20-30 minutes or until the vegetables have reached your desired texture. Toss them around the 15 minute mark. Note: If your asparagus spears are really thin, they may need to be taken out of the oven a bit earlier than the radishes.
  • Once roasted, remove the veggies from the oven and allow to cool for 20 minutes.
  • In a large salad bowl, whisk together ¼ cup olive oil, lemon juice, garlic, maple syrup, sea salt and red pepper flakes.
    Whisking together a dressing.
  • Add the asparagus, radishes, quinoa, parsley, scallions and pistachios to the bowl with the dressing and toss well to combine. Taste and add more salt and pepper, if needed. Enjoy!
    Mixing together salad ingredients.

Nutrition

Serving: 1/4 recipe | Calories: 367kcal | Carbohydrates: 42g | Protein: 10g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 588mg | Potassium: 639mg | Fiber: 6g | Sugar: 9g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad
Cuisine: American
Keyword: spring quinoa salad
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
Chicken fajita filling on a sheet pan with a wooden spoon. Tortillas are resting on the bottom of the sheet pan.
Get Your FREE High-Protein Meal Plan
Struggling to eat enough protein? Subscribe to my email list and I’ll send you a 3-Day High-Protein Meal Plan with a Shopping List!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




23 Comments

  1. Salad looks delicious. I will try Ancient Harvest now that I know more nutrients are retained than the huge Costco bags I usually buy. Thanks!

  2. If you change your blog name to “Eating Big Salads,” does it mean I have to call you Salad instead of Bird? …Big? Big Salad?

    I don’t like change. The bird stays.

  3. I actually have a box of Ancient Harvest quinoa in my pantry right now. Radishes are on my list of foods I have yet to conquer. I’m loving them in this salad though!

  4. Wow, this looks amazing. I’m already having summer withdrawals as we head into winter here in the Southern Hemisphere! I may just have to make this salad to trick my mind.. Thank you for sharing! 🙂

  5. Eating Big Salads. It works!

    You’re photos look amazing, I’d faceplant my screen to have a bite!

  6. Hi Brittany,

    Great salad recipe! I made this for dinner tonight. Took a picture and tagged you on IG (amlu2707). I did not have pistachios on hand so added sprouted pumpkin seeds instead. Thanks for the recipe!

    1. 5 stars
      Give me quinoa and any veggie and I’m sold but this salad is over the top YUM with that dressing!! It tastes so light and fresh–it’s the perfect summer dish that I’ll be meal prepping again for this next week!

      1. Ah yay! I am SO glad you are loving this salad, Erica. Thank you for coming back and sharing your review & star rating, I really appreciate it!

  7. This salad looks incredible!!! Definitely making (I’ve been on a quinoa kick lately). Great combo of ingredients!

  8. Wow,looks yummy! What is the serving size for this recipe. It was cut I will be a chaperone for my son’s kindergarten field trip to the zoo May 20th. I will like to make this. I always take a salad, but this one is more filling.

  9. Don’t you just love when you find a new favorite salad recipe?? I can see why you want to keep making this one!!!

  10. Gorgeous salad and beautiful pictures. I have asparagus and radishes growing in the garden so I can’t wait to make this salad once I harvest!

    1. YAY! I am pumped to hear that you are loving this salad, Katie. Thank you for your review & star rating, I so appreciate it!