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Spring Quinoa Salad is fresh, easy, and packed with amazing ingredients, tossed in a lemon vinaigrette, and pairs perfectly with grilled steak for a protein-packed meal.
I can’t help but get excited for all the fresh produce this season brings. (If you love spring flavors, this Citrus and Beet Salad is a must-try!)
Since I’m ready for lighter, fresher meals, I’ve been making Spring Quinoa Salad on repeat. It’s packed with fresh herbs, sugar snap peas, and a bright lemon dressing. Add quick-pickled red onions, candied almonds, and goat cheese, and you’ve got a salad worth craving!
And because it’s finally warm enough to fire up the grill, I threw on some steaks, and they paired perfectly.
How to Make Spring Quinoa Salad
Cookquinoa: Follow this guide on how to cook quinoa. I like making quinoa a day before I need it, to give it plenty of time to chill.
Prep dressing: Simply pulse everything together in a food processor or blender.
Cooksteak: Check out my tips below for how to cook the steak.
Quinoa has a bitter outer layer. Use pre-rinsed quinoa or rinse it well in a fine strainer under running water.
Variation Ideas
Quinoa salad with chicken: Grill marinated chicken and serve over Spring Quinoa Salad.
Cheese swaps: Use feta instead of goat cheese, or skip it for a dairy-free option.
Add-ins: Try chopped avocado, roasted chickpeas, or cooled roasted asparagus for variety.
Make it vegan: Skip the cheese and swap honey for maple syrup in the dressing.
Optional Cooking The Steak
Oil the grill grates: Roll up paper towels, dip them in oil (I use canola), and use tongs to wipe the grates. This keeps food from sticking and helps with searing.
Preheat fully: A hot grill seals in juices and adds a great crust.
Rest the steak: After grilling, cover with foil and let it rest for 5-10 mins to stay juicy. Slice against the grain for tenderness.
Storage
Leftovers?
This salad is best fresh. To keep it longer, add dressing only to what you’ll eat and store the rest separately in the fridge for up to 3 days.
Spring Quinoa Salad is fresh, easy, and loaded with flavor! Tossed in a zesty lemon vinaigrette, it’s perfect alongside grilled steak for a protein boost.
Combine diced red onion, red wine vinegar, and 1 teaspoon sea salt in a small bowl. Set aside and stir occasionally. Cook quinoa according to package directions and allow to cool completely. (Refrigerate to hurry it along if needed). Slice sugar snap peas, chop fresh basil, and set aside.
Zest and juice lemons to get 3 teaspoons zest and 6 tablespoons juice. Combine lemon zest and juice with all dressing ingredients, except the oil, in a food processor or blender. Season to taste with salt and pepper. (I add 1/2 teaspoon salt and 1/4 teaspoon pepper, but add to preference.) Blend until well incorporated and zest has been broken down. Slowly add oil in a steady stream and pulse until just combined and emulsified. Avoid blending oil for an extended period as it can make the oil taste metallic. Refrigerate until ready to use.
In a small bowl, stir together cumin, coriander, and 1 teaspoon each salt and pepper. Sprinkle this mixture evenly on all sides of the steaks. Heat a grill or grill pan to high heat (or a large pan to medium-high heat). Rub an oil-drenched paper towel over grill grates or ridges in the grill pan. (Or add 1 tablespoon olive oil to the pan.) Place steak on grill or pan (it should sizzle when it hits the pan) and cook 3–5 minutes per side, flipping the steak only once, or until a thermometer (inserted in the thickest part of the steak) registers 130°F (for medium rare). Remove from heat and lightly cover with foil and allow to rest 5–10 minutes.
While the steak rests, assemble the salad. In a large bowl, add cooled quinoa, sliced peas, goat cheese, red onion mixture (add it all in, even remaining juices), and basil. Add in dressing to taste; (You may not use all the dressing—add to personal preference—I like a lot!) gently toss the salad. Season to taste with salt and pepper. Sprinkle the almonds on top and serve with sliced steak on the side (cut against the grain).
Recipe Notes
Note 1: I like buying honey roasted almonds (they’re so quick and easy), but if you prefer, check out the post for how to toast or candy almonds.Storage: This salad is best enjoyed fresh. For longer storage, only dress the portion you plan to eat, and keep the dressing and salad separate in the fridge.
Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.
Thanks for stopping by—I hope you find something delicious to make!
These flavors come together beautifully! I usually shy away from red onion or basil but this was simply delicious. I could finish it off easily tonight but I’m forcing myself to save some for lunch tomorrow 🙂
Thank you!
These flavors come together beautifully! I usually shy away from red onion or basil but this was simply delicious. I could finish it off easily tonight but I’m forcing myself to save some for lunch tomorrow 🙂
Thank you!
So happy to hear this! Thanks so much Diane!
Is the calorie count without the steak?
Without!