Spring Quinoa Salad with Honey Lemon Vinaigrette
Share
Email
Prep Time
10m
Cook Time
20m
Total Time
30m
This refreshing Spring Quinoa Salad is packed with nutritious ingredients like peas, feta cheese, bacon, and herbs. Topped with a tangy honey lemon vinaigrette and crushed almonds, this salad is a satisfying and flavorful dish for any occasion.
Recipe Options
Ingredients
Servings:
6
Scale:
Scale
{ $wire.set('scale', input) }) ">
0.25
{ $wire.set('scale', input) }) ">
0.5
{ $wire.set('scale', input) }) ">
1
{ $wire.set('scale', input) }) ">
2
{ $wire.set('scale', input) }) ">
3
{ $wire.set('scale', input) }) ">
4
{ $wire.set('scale', input) }) ">
5
{ $wire.set('scale', input) }) ">
6
For The Salad
For The Dressing
Steps
1
Cook the quinoa according to package directions. I make this the night before and let it chill in the fridge so it separates better for the salad.
2
Bring a pot of water to boil and then turn off the heat. Add the peas and cover until bright green. I do this instead of regular boiling so they don’t get wrinkly! Toss the quinoa with the peas, feta, bacon, herbs, and almonds.
3
Puree all the dressing ingredients in the food processor. Toss the dressing with the salad ingredients. Season generously with salt and pepper. Serve tossed with fresh baby spinach, on crackers, or just by itself!
Notes
The tossed salad can be kept for up to two days without getting weird – it actually soaks up the dressing, and it works great to toss the leftovers with fresh greens. Also, in my opinion, you can never have too much fresh herb-age and mint would be a great addition.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories548kcal
-
Fat31g
-
Saturated Fat5g
-
Carbohydrates47g
-
Fiber6g
-
Sugar6g
-
Protein20g
-
Cholesterol19mg
-
Sodium222mg
Percent Daily Values are based on a 2,000 calorie diet.