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Spring Quinoa Salad with Honey Lemon Vinaigrette

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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.
Spring Quinoa Salad with Honey Lemon Vinaigrette Image
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Ingredients

Servings: 6
Scale:
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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

  • Calories
    548kcal
    27%
  • Fat
    31g
    1%
  • Saturated Fat
    5g
    0%
  • Carbohydrates
    47g
    2%
  • Fiber
    6g
    0%
  • Sugar
    6g
    0%
  • Protein
    20g
    1%
  • Cholesterol
    19mg
    0%
  • Sodium
    222mg
    11%
Percent Daily Values are based on a 2,000 calorie diet.
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