A light, refreshing dish that perfectly captures the flavors of spring, this quinoa salad features fluffy grains paired with sweet peas, crunchy radishes, and creamy feta cheese. Tossed in a zesty lemon herb dressing, it’s ideal for healthy lunches, picnic spreads, or as a fresh side to grilled mains.

Why You’ll Love This Recipe

This spring quinoa salad is both wholesome and vibrant, making it an excellent addition to any seasonal meal. It’s packed with fresh vegetables and herbs, protein-rich quinoa, and tangy feta, all brought together with a simple lemon-olive oil vinaigrette. Quick to prepare and naturally gluten-free, it’s a great make-ahead option that tastes even better the next day.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 cup fresh or frozen peas
• 4–5 radishes, thinly sliced
• 1/2 cup feta cheese, crumbled or cubed
• 1/4 cup fresh mint leaves
• 1/4 cup fresh parsley, chopped
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt and black pepper to taste

directions

1. Rinse the quinoa thoroughly under cold water using a fine-mesh sieve.
2. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat, fluff with a fork, and let cool.
3. While the quinoa cooks, blanch fresh peas in boiling water for 2 minutes, then transfer to an ice bath to cool. If using frozen peas, simply thaw them—no blanching needed.
4. In a large mixing bowl, combine the cooled quinoa, peas, sliced radishes, feta cheese, mint, and parsley.
5. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
6. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
7. Serve chilled or at room temperature.

Servings and timing

This recipe yields approximately 4 servings and takes about 25–30 minutes to prepare, including cooking and cooling time.

Variations

• Add protein: Top with grilled chicken, salmon, or chickpeas for a heartier meal.
• Change the cheese: Swap feta for goat cheese or shaved Parmesan for a different flavor profile.
• Use other herbs: Try dill, basil, or cilantro in place of mint and parsley.
• Seasonal swap: Substitute peas and radishes with asparagus tips, cucumber, or cherry tomatoes.
• Grain alternatives: Use couscous, bulgur, or farro if you prefer something other than quinoa.

storage/reheating

• Storage: Store in an airtight container in the refrigerator for up to 3 days.
• Reheating: This salad is best served cold or at room temperature, so reheating is not necessary. However, allow refrigerated salad to sit out for 10–15 minutes before serving to bring out its flavors.

FAQs

Can I make this salad in advance?

Yes, this salad holds up well and can be made a day ahead. In fact, the flavors improve as they meld together.

What’s the best way to cool quinoa quickly?

Spread the cooked quinoa on a baking sheet and place it in the refrigerator or a cool spot for faster cooling.

Can I use dried herbs instead of fresh?

Fresh herbs provide better flavor and brightness, but if needed, use one-third the amount of dried herbs.

Is this salad gluten-free?

Yes, quinoa is naturally gluten-free, making this salad suitable for gluten-sensitive individuals.

Can I make this vegan?

Yes, omit the feta or replace it with a vegan feta substitute to make the salad entirely plant-based.

How long will the salad last in the fridge?

The salad will stay fresh for up to 3 days when stored in an airtight container in the refrigerator.

Can I freeze this salad?

Freezing is not recommended, as the texture of the vegetables and quinoa may change upon thawing.

What kind of peas work best?

Both fresh and frozen peas work well. If using fresh, blanch them first; frozen peas can be thawed and added directly.

What can I serve with this salad?

This salad pairs beautifully with grilled meats, fish, or other vegetarian mains like roasted vegetables or stuffed peppers.

Can I add nuts or seeds for crunch?

Yes, toasted almonds, pumpkin seeds, or sunflower seeds can add extra texture and nutrition.

Conclusion

Spring quinoa salad with feta and peas is a refreshing, nutrient-rich dish that’s as versatile as it is flavorful. With its bright vegetables, hearty grains, and zesty dressing, it’s a delightful way to enjoy seasonal produce in a light yet satisfying way. Whether served as a side or enjoyed on its own, this salad is a celebration of freshness and simplicity.

Print