Spring Quinoa Salad Recipe
This Spring Quinoa Salad recipe is loaded with asparagus, peas, cucumber, red onions and with an easy and delicious homemade vinaigrette.
We are about to launch our new blog design and I’m very excited!!! I’m sure you guys are going to love everything about it because all the changes that we’ve made so far will help you to navigate better though the site. We’ll have a new recipe index with a list of all the ingredients I normally use to cook, more recipe categories and so on. The blog will have a new colour theme (it’s so pretty!!!) and also a new logo, which I loooove. Also, we’re going to have new sections about Life, Travel and also a Shop page with my favorite kitchen utensils and small appliances. I’m also adding nutritional information for the recipes. Great, right?! This is something that I’m very happy about because you guys have asked me to add this for a long time and finally it’s here.
So, because I’m very busy right now working on this project and taking care of my little boy I’ve been cooking recipes that are insanely easy to make. This Spring Quinoa Salad is one good example of that. I normally cook a good amount of quinoa and leave it in the fridge inside of a plastic container for about 4-5 days. It makes my life very easy because when it’s lunchtime the only thing I need to do is to chop all the veggies that I’m planning to use in my salad. After this first step I just add them to a bowl with quinoa and pour some homemade vinaigrette that I also have on hand.
Isn’t that easy? YES, it is!! I really suggest you try to do that one time and you’ll see how your lunchtime will be more relaxing! This spring quinoa salad is all what you need to feel good and energized during your day. And because quinoa is packed with protein you don’t even need to add meat or chicken in this salad. But if you do, please make this delicious salmon! It goes really, really, really well with this spring quinoa salad. Enjoy!
Spring Quinoa Salad Recipe
Ingredients
- 2 cups cooked quinoa
- 1 cup cucumber — diced
- 1 cup roasted asparagus — cut in three parts
- ½ cup red onions — diced
- 1 cup cooked green peans
- 1/3 cup homemade vinaigrette
- Salt and ground fresh black pepper to taste
Instructions
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In a big bowl add all the ingredients (except the vinaigrette) and mix together until combine.
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Pour the vinaigrette and stir to combine.
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Put in the fridge for 15 minutes and serve it cold. Enjoy!
Nutrition Information
Amount per serving (1/4) — Calories: 259, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Sodium: 461mg, Potassium: 222mg, Carbohydrates: 32g, Fiber: 4g, Sugar: 3g, Protein: 9gIf you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!
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Can you specify on some of these whether th service size pertains to it being a main or a side dish? Trying to cut down on wasting food in my household. This looks great and can’t wait to try it with your salmon recipe!
Yes, of course. This salad serves 4 people. Hope it helps 😉
I did red and white quinoa with sautéed onion, spinach, english peas, sun dried tomatoes and chopped up mozzarella balls. Then I added the vinaigrette. It is incredible! Thanks!
Sounds insanely good! You’re very welcome 😉
Which Salmon recipe goes well with this? I do not see a link in the description. Thanks!
This baked salmon is amazing and goes really well with this salad.