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When Easter meals start leaning heavy — ham, potatoes, casseroles — this quinoa spring veggie salad is exactly the kind of side dish you want on the table. It’s fresh, colorful, and light, but still filling enough that it doesn’t feel like an afterthought.
This is also one of those recipes that works just as well for Easter as it does for spring lunches, potlucks, or meal prep. It’s bright, flexible, and always a hit with people who want something fresh on their plate.
Why Everyone Loves This Recipe
This salad manages to be light and filling — which is a rare win for holiday side dishes. The quinoa adds substance, the veggies keep it fresh, and the lemon dressing ties everything together.
It’s colorful, make-ahead friendly, and perfect for guests who want something fresh but still satisfying.
Quinoa Spring Veggie Salad Recipe
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6–8
Ingredients
- 1 cup uncooked quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup asparagus, chopped into bite-sized pieces
- 1 cup frozen peas
- ½ cup cucumber, diced
- ¼ cup red onion, finely diced
- ¼ cup fresh parsley or mint, chopped
Lemon Dressing
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Add quinoa and water (or broth) to a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 12–15 minutes, until liquid is absorbed. Fluff with a fork and let cool slightly.
- While quinoa cooks, bring a small pot of water to a boil. Add asparagus and cook for 2–3 minutes until tender-crisp. Add peas for the last 30 seconds, then drain and rinse with cold water.
- In a large bowl, combine cooked quinoa, asparagus, peas, cucumber, red onion, and herbs.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Pour dressing over salad and toss gently to combine. Adjust seasoning to taste.
Tips & Easy Swaps
What I love most about this recipe is that you can pretty much add anything you have in the fridge. If you have some baby carrots, herbs or anything else, add it! Here are a few more easy swaps and ideas to spice up this simple quinoa salad recipe:
- Extra protein: Add chickpeas or white beans.
- Cheesy option: Sprinkle with feta or goat cheese just before serving.
- Herb swap: Dill or basil work well if you don’t have parsley or mint.
- Gluten-free: Naturally gluten-free as written.
Storage & Travel Tips (Great for Easter & Potlucks)
- Make ahead: This salad can be made 1–2 days in advance and stored covered in the refrigerator.
- Quick tip – I personally think this recipe tastes better if you make it the day before. It gives all the ingredients time to meld together and the flavors really come through. It’s still good if you have to make it the day of your party, but if you’re able, I highly recommend doing it the day before.
- Traveling: Transport in an airtight container and toss again before serving.
- Serving tip: Let sit at room temperature for 10–15 minutes before serving for best flavor.
- Leftovers: Keep refrigerated for up to 3 days.
Final Thoughts
This quinoa spring veggie salad is the kind of side dish that quietly steals the show. It’s fresh, light, and colorful — and exactly what you want alongside a cozy Easter spread or spring meal.
Save this one now, because it works for Easter and makes an excellent leftover lunch the next day.
Please note: This website contains affiliate links. As an Amazon Associate, we earn from qualifying purchases at no additional cost to you.
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