Spring Quinoa Salad

5 from 3 votes

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.

Prep Time20

Cook Time10

Total Time30

Course: Salad

Cuisine: American

Keyword: spring quinoa salad

Servings: servings

Author: Chelsea Lords

Cost: $7.84

Equipment

Food processor or blender

Ingredients

Salad

1 cup quinoa uncooked
1/2 cup diced red onion
2 tablespoons red wine vinegar
Salt and pepper
1 cup snap peas sliced
1/2 cup goat cheese or feta cheese
1/2 cup sliced honey roasted almonds see note 1
1/2 cup chopped basil

Optional Steak Addition

1 pound steak boneless; I recommend New York Strip, 2 (8-ounce) steaks
1-1/2 teaspoons ground cumin
1-1/2 teaspoons ground coriander

Dressing

2 large lemons
2 tablespoons honey
1 teaspoon Dijon-style mustard
1/3 cup olive oil

US - Metric

Instructions

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).

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.

Nutrition