This spring quinoa recipe is super fresh and satisfying! Packed with tender herbs and green veggies, it's a perfect light dinner or make-ahead lunch.
Spring Quinoa Recipe Ingredients
Want to go for it? Here’s what you’ll need to make this recipe:
Quinoa, of course! I’m a huge fun of Lundberg Family Farm’s Antique White Quinoa because I know it’s produced sustainably. It’s certified organic and non-GMO, but that’s just the start! Lundberg works to build soil health through practices like crop rotation on its farms. It also conserves water and maintains habitat for hundreds of species. Plus, in its on-site nursery, Lundberg studies, selects, and crosses seed to produce the best-tasting grains it can. How cool is that?
Fresh spring veggies – I use blanched asparagus and peas.
Fresh herbs – You’ll toss some into the salad and blend more into the dressing. Almost any soft herb works well here. Use a mix of parsley, cilantro, dill, tarragon, mint, chives, and/or basil.
Lemon juice and zest – For bright, fresh flavor.
Savory HANN Extra-virgin olive oil – For moisture and richness.
Pickled red onions – They add sweet, tangy flavor to this hearty quinoa salad.
The creamy green goddess dressing – It’s a simple blend of Greek yogurt, tahini, more lemon juice, garlic, and herbs.
A hard-boiled egg – For grating on top.
And salt and pepper – To make all the flavors pop!
Variations
I love this recipe as written, but, of course, you can feel free to change it up! Like most salads, it’s fairly adaptable. Here are a few variations that I think would be great:
Add feta cheese. Grated egg not your thing? Sprinkle feta on instead. Torn fresh mozzarella would be yummy here too.
Swap the dressing. My green tahini or avocado dressing would be a perfect sub for the creamy green goddess.
Toss in extra veggies. Tender lettuces, blanched snap peas, or shaved radishes would be delicious!
Throw in a handful of chickpeas. Roasted or regular!
Tri-Color Quinoa. Lundberg also carries a Tri-Color Quinoa blend (which is a blend of white, red and black quinoa). It’s slightly more savory and nutty than the Antique White, but would still work great in this salad!
Serving Suggestions
This spring quinoa is a lovely light dinner or meal prep lunch. It keeps well in the fridge for up to 3 days. If you make it ahead, store the creamy green goddess dressing separately. The dish is best when you drizzle it on right before you eat.
Enjoy the quinoa on its own, or pair it with a side dish for a larger meal. I love to serve it with pita and hummus, labneh, or white bean dip or a veggie side dish like roasted carrots or steamed artichokes. Yum!