Go Back

Quinoa Spring Salad

This salad is light and bright, perfect for spring and summer months. Cooking the quinoa in advance makes this salad especially quick to prepare!

Course Salad


  • 1 cup frozen green peas, soaked in 1-2 cups boiled water for a few minutes
  • 3 cups precooked (and cooled) white quinoa
  • 1 cup chopped red bell peppers
  • 1/4 cup sliced green onions (green portion)
  • 1/2 - 1 cup diced cucumber
  • 1/4 cup roasted pumpkin seeds or chopped pistachios if nut-free not an issue
  • 2 tbsp shelled hempseeds optional, can omit or use sunflower seeds
  • 2 tbsp chopped basil, parsley, or cilantro
  • 1/4 tsp sea salt
  • freshly ground black pepper to taste
  • 1/4 - 1/3 cup Citrus-Tahini Dressing (see notes for link) adjust amount to preference
  • see notes for other options


  1. In bowl, soak frozen peas in boiling water. Let sit until peas have warmed through. Drain peas and pat dry. In large bowl, combine all ingredients, starting with 1/4 cup of the dressings. Toss through to mix well. Taste, and adjust seasonings to taste and add more dressings if desired. Serve immediately or refrigerate in airtight container. Serves 3-4 as a light salad or 2-3 as a main.

Recipe Notes

  • vegetable/fruit adds or substitutes: you can add these other vegetables to the salad, or substitute for the bell pepper or cucumbers:
    • 1 cup grated carrot
    • 1/2 cup blanched sliced asparagus
    • 1/4 - 1/2 cup diced avocado (not too ripe, with some firmness)
    • 1 cup chopped artichoke hearts
    • 1/2 cup chopped strawberries
  • other ideas: try adding 1/2 cup of black beans or chickpeas, or 1 cup cubed tofu
  • For salad dressings, use the Citrus-Tahini Dressing, or also consider the Basic Chia Dressing from my Plant-Powered Dressings collection.