Spring Quinoa Salad with Peas.
Spring quinoa salad with peas is a healthy and flavorful fresh spring salad with a nutty crunch from sliced almonds and a light sweetness from the delicious dressing. Have it as your lunch or on the side of your protein with dinner, either way, you will quickly fall in love with this light and fresh meal.
As soon as the weather starts to warm up I immediately start craving foods that are light, bright, and full of fresh ingredients.
I love having a salad at lunch especially in the warm months because I prepare it ahead of time and have a nice cold, refreshing lunch in no time.
This delicious, satisfying salad is full of protein, fresh greens, and nuts so there are lots of different flavors and textures to keep you satisfied all day long. Not to mention it is perfect for meal prep and just gets better the longer it hangs out in the fridge.
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Ingredients for spring quinoa salad
Spring Quinoa Salad with Peas Ingredients:
- Chicken Stock – chicken stock adds a ton of flavor to the cooked quinoa that you just can’t get from water.
- White Quinoa – quinoa is a gluten-free whole grain. You could also use couscous or brown rice if you are not a huge fan of quinoa.
- Peas – I like to use frozen peas. They add a yummy sweetness as well as some protein to the salad.
- Raw, Sliced Almonds – almonds give this salad the crunch that it needs while also providing the salad with a boost of healthy fats to give you energy and keep you full.
- Fresh Flat-Leaf Parsley – fresh herbs are so bright and flavorful but if you don’t love herbs, feel free to leave this ingredient out. It will still be delicious.
Quinoa Salad Dressing Ingredients:
- Green Onions
- Olive Oil
- Garlic
- Raw Honey
- White Wine Vinegar
Be sure to check out the full recipe and ingredient list below
Items needed to make the quinoa salad recipe:
- Large mixing bowl
- Mini food processor
- Pot with a steamer basket
How To Make Spring Quinoa Salad with Peas
Cook the quinoa
Cook the quinoa according to the package directions, but instead of cooking the quinoa in water, cook it in chicken stock to add lots of flavor to it.
Steam the peas
To steam the peas, place a small pot over high heat and put a few inches of water in the bottom. Bring to a boil and place a steamer basket on top of the pot and place the peas inside.
Tips
- Make the quinoa the day before I want to eat the salad so it can chill in the fridge and be light and fluffy in the salad.
- If you don’t have a steamer basket simply put the peas in the bottom of the pot and cover it with a lid. You could also steam them in the microwave if you prefer!
Steam the peas for about 5 minutes until they are just cooked and bright green. Set aside to cool.
Next, mince the parsley and give the green onions a rough chop (we will blend the onions later).
Make the dressing
To make the vinaigrette add the dressing ingredients to a food processor or blender and blend until smooth. Season to taste.
Optional: If you don’t want to blend the dressing, simply shake the ingredients in a glass jar with a tight-fitting lid (add sliced green onion directly to the quinoa salad instead). I like to use a mason jar or weck jar to do this. You can also use a salad dressing bottle like this one.
Assemble the spring quinoa salad with peas
Place the cooked and chilled quinoa and peas in a large bowl. Add the chopped fresh parsley and the sliced almonds. Drizzle the dressing on top and toss to combine.
Storage and Meal Prep Tips
- The tossed salad can be refrigerated for up to 4 days.
- You can double or triple this recipe very easily. It makes a great meal prep recipe and is perfect for dining al fresco in the warmer months.
- It is just perfect alongside your favorite grilled protein.
Enjoy this delicious springtime quinoa salad. Be sure to leave me a rating or comment letting me know if you try it out!
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Spring Quinoa Salad with Peas
Ingredients
For the Salad
- 1 1/2 cups Chicken Stock
- 1 cup White Quinoa uncooked
- 16 oz Frozen Peas
- 1/2 cup Raw Sliced Almonds
- 1/2 cup Flat-Leaf Parsley
For the Dressing
- 1 cup Green Onions
- 1/3 cup Olive Oil
- 1 clove Garlic
- 1 tablespoon Raw Honey
- 3 tablespoons White Wine Vinegar
- Salt and Pepper to taste
Instructions
- Cook the quinoa according to the package directions, but instead of cooking the quinoa in water, cook it in chicken stock to add lots of flavor to it.
- To steam the peas, place a small pot over high heat and put a few inches of water in the bottom. Bring to a boil and place a steamer basket on top of the pot and place the peas inside.Steam the peas for about 5 minutes until they are just cooked and bright green. Set aside to cool.
- Next, mince the parsley and give the green onions a rough chop (we will blend the onions later).
- To make the vinaigrette add the dressing ingredients to a food processor or blender and blend until smooth. Season to taste.
- Place the cooked and chilled quinoa and peas in a large bowl. Add the chopped fresh parsley and the sliced almonds. Drizzle the dressing on top and toss to combine.
- The tossed salad can be refrigerated for up to 4 days.
Notes
- Optional: If you don’t want to blend the dressing, simply shake the ingredients in a glass jar with a tight-fitting lid (add sliced green onion directly to the quinoa salad instead). I like to use a mason jar or weck jar to do this. You can also use a salad dressing bottle like this one.
- You can double or triple this recipe very easily. It makes a great meal prep recipe and is perfect for dining al fresco in the warmer months.
- It is just perfect alongside your favorite grilled protein.