Spring Quinoa Salad with Zesty Lemon Vinaigrette & Grilled Steak: Your Ultimate Healthy Spring Meal

Embrace the vibrant essence of spring with this incredibly fresh, easy, and satisfying Spring Quinoa Salad. Bursting with seasonal flavors and packed with nutritious ingredients, this salad is brightened by a lively lemon vinaigrette. It pairs exquisitely with a perfectly grilled steak, creating a protein-packed and wholesome meal that’s ideal for weeknight dinners, special gatherings, or invigorating meal prep.

Why This Spring Quinoa Salad Will Be Your New Favorite

As the chill of winter fades and the days grow longer, there’s an undeniable excitement for all the fresh produce that spring brings. If you, like us, are ready to trade heavy comfort foods for lighter, more vibrant meals, then this Spring Quinoa Salad is about to become a staple in your kitchen. We’ve been making it on repeat, and for good reason! It’s not just a salad; it’s a harmonious blend of textures and flavors that captivates your taste buds and nourishes your body.

This recipe distinguishes itself with its thoughtful combination of ingredients: wholesome quinoa provides a satisfying base, while crisp sugar snap peas and a generous amount of fresh basil inject bursts of garden-fresh flavor. The tang of quick-pickled red onions cuts through richness, creamy goat cheese adds a luxurious touch, and sweet, crunchy honey-roasted almonds provide an irresistible textural contrast. All these wonderful components are brought together by a bright, zippy lemon vinaigrette that truly makes every bite sing.

And with the weather finally warm enough to fire up the grill, we couldn’t resist adding a perfectly seasoned grilled steak. The savory, smoky notes of the steak offer an ideal counterpoint to the salad’s freshness, making for a truly complete and unforgettable meal. This salad isn’t just worth craving; it’s designed to be effortlessly delicious and incredibly versatile, fitting seamlessly into any spring menu. For another taste of spring’s bounty, our Citrus and Beet Salad is another must-try!

Essential Ingredients for a Vibrant Spring Quinoa Salad

Creating an outstanding Spring Quinoa Salad begins with selecting high-quality, fresh ingredients. Each component plays a vital role in building the layered flavors and inviting textures of this dish. Here’s a deeper dive into what you’ll need:

• Quinoa: This ancient grain forms the hearty foundation of our salad. It’s naturally gluten-free, a complete protein, and rich in fiber, making it an incredibly healthy choice. Its subtle nutty flavor and fluffy texture absorb the dressing beautifully.
• Red Onion: Diced red onion adds a sharp, pungent kick that is wonderfully mellowed by a quick pickling process in red wine vinegar. This infuses the onion with a tangy sweetness, transforming it into a vibrant, indispensable element.
• Red Wine Vinegar: Essential for quick-pickling the red onions, this vinegar adds a crucial acidic brightness that balances the salad’s flavors.
• Sugar Snap Peas: These crisp, sweet, and succulent pods are a seasonal highlight of spring. Sliced thinly, they contribute a delightful crunch and a burst of fresh, green flavor.
• Goat Cheese or Feta Cheese: Crumbled goat cheese lends a creamy texture and a distinct, tangy flavor that elevates the salad. Alternatively, feta cheese provides a saltier, more crumbly Mediterranean twist. For a dairy-free option, you can easily omit it.
• Sliced Honey Roasted Almonds: These nuts are a game-changer, offering a sweet, savory crunch that complements the zesty dressing and fresh vegetables. Their caramelized coating adds a unique depth. (See recipe notes for alternatives if you prefer to make your own or use different nuts.)
• Fresh Basil: Aromatic and peppery, fresh basil is a cornerstone of spring flavors. Chopped generously, it infuses the salad with a vibrant herbaceous note that’s simply irresistible.

For the Zesty Lemon Vinaigrette:

• Lemons: Fresh lemon juice and zest are paramount for this vinaigrette, providing the bright, acidic, and aromatic backbone.
• Honey: A touch of honey balances the lemon’s tartness, adding a subtle sweetness that rounds out the dressing.
• Dijon-style Mustard: This acts as an emulsifier, helping the dressing come together smoothly, while also adding a delicate tang.
• Olive Oil: A good quality extra virgin olive oil provides the rich body for the vinaigrette, binding all the flavors.

Step-by-Step Guide to Crafting Your Spring Quinoa Salad

Creating this delicious Spring Quinoa Salad is a rewarding process, broken down into simple, manageable steps. Planning a little ahead, especially for the quinoa, makes assembly a breeze!

1. Preparing Your Quinoa and Quick-Pickled Onions

Begin by preparing your quinoa. It’s crucial to rinse uncooked quinoa thoroughly under cold running water in a fine-mesh strainer until the water runs clear. This removes saponin, a natural coating that can cause bitterness. Follow the package directions for cooking; typically, this involves a 1:2 ratio of quinoa to water or vegetable broth. Once cooked, let the quinoa sit covered for a few minutes off the heat, then fluff with a fork. For the best salad texture and to prevent a warm salad, it’s ideal to cook the quinoa a day in advance and allow it to chill completely in the refrigerator. While the quinoa cooks or cools, prepare your quick-pickled red onions. In a small bowl, combine the diced red onion with 2 tablespoons of red wine vinegar and 1 teaspoon of sea salt. Stir well and set aside, stirring occasionally, allowing the onions to soften and infuse with tangy flavor. This typically takes about 15-20 minutes.

2. Crafting the Zesty Lemon Vinaigrette

The vibrant lemon vinaigrette is the heart of this salad’s flavor. Start by zesting and juicing your two large lemons. You’ll aim for approximately 3 teaspoons of lemon zest and 6 tablespoons of fresh lemon juice. In a food processor or blender, combine the lemon zest and juice with the honey and Dijon-style mustard. Season with salt and pepper to taste – a good starting point is about ½ teaspoon of salt and ¼ teaspoon of pepper, but adjust to your personal preference. Blend these ingredients until they are well incorporated and the lemon zest has been finely broken down. Then, with the food processor or blender running on low speed, slowly drizzle in the ⅓ cup of olive oil in a steady, thin stream. This gradual addition is essential for emulsifying the dressing, resulting in a smooth and creamy consistency. Be careful not to over-blend the oil, as prolonged blending can sometimes give olive oil a metallic flavor. Once emulsified, refrigerate the vinaigrette until you are ready to assemble the salad; this allows the flavors to meld beautifully.

3. Preparing Fresh Vegetables and Toppings

While your quinoa chills and your dressing waits, prepare the remaining fresh components for the salad. Take your sugar snap peas and thinly slice them to create delicate, crunchy pieces. Next, finely chop the fresh basil leaves to release their wonderful aromatic oils. Ensure your goat cheese (or feta) is crumbled and ready. If you’re not using store-bought honey-roasted almonds, prepare them now by toasting or candying them as per your preference (see recipe notes for more details).

4. Assembling Your Spring Quinoa Salad

Once all your ingredients are prepped and chilled, assembly is quick and enjoyable. In a large mixing bowl, combine the completely cooled quinoa, the thinly sliced sugar snap peas, the crumbled goat cheese (or feta), the quick-pickled red onion mixture (including any residual juices from the bowl, as they add extra flavor!), and the freshly chopped basil. Now, it’s time to add the star dressing. Pour in the lemon vinaigrette gradually, tossing gently until the salad ingredients are evenly coated to your desired level. You might not use all the dressing; adjust the amount based on your personal preference – some like a heavily dressed salad, while others prefer a lighter touch. Taste the salad and adjust the seasoning with additional salt and pepper if necessary. Just before serving, sprinkle the delicious sliced honey-roasted almonds over the top of the salad to ensure they remain delightfully crunchy.

Optional: Perfectly Grilled Steak for a Protein Boost

To transform this delightful salad into a truly hearty and protein-packed meal, we recommend adding a perfectly grilled steak. The savory richness of the steak beautifully complements the bright, fresh flavors of the quinoa salad, creating a balanced and satisfying dining experience. Here’s how to achieve a perfectly cooked steak, whether you’re using an outdoor grill or an indoor grill pan.

1. Preparing and Seasoning Your Steak

For this recipe, we suggest using 1 pound of boneless steak, such as New York Strip, typically yielding two 8-ounce steaks. Begin by patting your steaks thoroughly dry with paper towels; this is a critical step for achieving a superior sear and crust. Our simple yet incredibly flavorful rub consists of just two key spices: 1½ teaspoons of ground cumin and 1½ teaspoons of ground coriander, mixed with 1 teaspoon each of salt and pepper. Sprinkle this aromatic blend evenly over all sides of your steaks, pressing it gently to adhere. This spice mixture adds an earthy, warm depth that complements the fresh salad beautifully.

2. Grilling Your Steak to Perfection

• Oil the Grill Grates: Before placing your steak, ensure your grill grates or grill pan ridges are properly oiled. A great technique is to roll up a few paper towels, dip them in a high-smoke-point oil (like canola or grapeseed), and use tongs to carefully wipe the hot grates. This prevents sticking, helps create beautiful grill marks, and promotes an even sear.
• Preheat Fully: Achieving a hot cooking surface is paramount for a juicy, well-seared steak. Whether you’re using an outdoor grill or a cast-iron grill pan, preheat it to high heat. You want to hear a distinct sizzle the moment the steak touches the surface. A super-hot grill or pan instantly sears the exterior, locking in the flavorful juices and creating a delicious caramelized crust. If using a pan, you can add about 1 tablespoon of olive oil to the hot pan just before adding the steak.
• Cook and Monitor Doneness: Place your seasoned steaks on the screaming hot grill or pan. Cook for 3 to 5 minutes per side, flipping the steak only once. Resist the urge to move or press down on the steak, as this interferes with crust formation. For accurate doneness, use an instant-read meat thermometer inserted into the thickest part of the steak. Aim for 130°F (54°C) for a perfect medium-rare. Adjust cooking times slightly for your preferred level of doneness (e.g., 135-140°F for medium).
• Rest the Steak: This step is non-negotiable for tender, juicy steak! Once your steak reaches your desired internal temperature, remove it from the heat and transfer it to a clean cutting board. Lightly tent it with aluminum foil and allow it to rest for 5 to 10 minutes. Resting allows the juices, which concentrate in the center during cooking, to redistribute throughout the entire cut of meat, resulting in a significantly more tender and flavorful steak.
• Slice Against the Grain: After resting, it’s time to slice. Always slice your steak against the grain. This means cutting perpendicularly across the muscle fibers, which shortens them and makes each bite exceptionally tender and easier to chew. Serve the sliced steak immediately alongside your vibrant Spring Quinoa Salad.

Customizing Your Spring Quinoa Salad: Variation Ideas

The beauty of this Spring Quinoa Salad lies in its adaptability. While delicious as is, it’s also a fantastic canvas for your creativity. Feel free to swap ingredients based on what you have, what’s in season, or your dietary preferences. Here are some inspiring variation ideas:

• Alternative Proteins: Beyond grilled steak, this salad welcomes other proteins. Try grilling marinated chicken breast or thighs, then slicing and serving them over the salad. Pan-seared shrimp, flaky baked salmon, or even crispy roasted chickpeas make excellent vegetarian protein additions. For a plant-based boost, pan-fried or baked tofu cubes would also be delicious.
• Cheese Alternatives: If goat cheese isn’t your favorite, consider other cheeses. Crumbled feta cheese offers a tangier, saltier profile. Shaved Parmesan cheese adds a nutty, savory depth. For a dairy-free version, simply omit the cheese or use a plant-based crumbly alternative.
• Additional Veggie Boosts: Enhance the nutritional value and texture with extra vegetables. Diced avocado adds a creamy, healthy fat element. Roasted red bell peppers or sun-dried tomatoes offer a sweeter, deeper flavor. Tender, cooled roasted asparagus is another fantastic spring addition. Fresh cucumber, cherry tomatoes, or even blanched broccoli florets can also be incorporated.
• Make It Vegan: To make this salad entirely plant-based, simply omit the goat cheese. For the dressing, swap the honey for an equal amount of maple syrup or agave nectar. The resulting vegan quinoa salad is equally flavorful and satisfying.
• Nut and Seed Swaps: If honey-roasted almonds aren’t available or you prefer something different, try toasted pecans, walnuts, or even pepitas (pumpkin seeds) for a different kind of crunch and earthy flavor. Ensure they are lightly toasted to bring out their best taste.
• Herb Variations: While basil is wonderful, don’t be afraid to experiment with other fresh herbs. A mix of fresh parsley and mint can add a refreshing zest, or a hint of fresh dill can bring a unique aromatic quality.

Meal Prep and Storage Tips for Maximum Freshness

To ensure your Spring Quinoa Salad remains absolutely delicious and vibrant, especially if you’re planning for leftovers or meal prepping, proper storage is paramount. While this salad is undoubtedly best enjoyed fresh, you can certainly prepare components ahead of time or store leftovers effectively.

The golden rule for maintaining optimal freshness is to only dress the portion of the salad you plan to eat immediately. The cooked quinoa, prepared vegetables (sugar snap peas, red onions), cheese, almonds, and the lemon vinaigrette should all be stored separately in airtight containers in the refrigerator. This method prevents the fresh ingredients from becoming soggy or losing their crisp texture from sitting in the dressing. When you’re ready for another serving, simply scoop your desired amount of the dry salad ingredients into a bowl, add a spoonful or two of the lemon vinaigrette, toss gently, and enjoy.

When stored separately, the individual components of this salad will remain fresh and flavorful in the refrigerator for up to 3 days. If you’ve already tossed the entire salad with dressing, it is still delicious, but for the best texture and freshness, try to consume it within 1-2 days. The optional grilled steak can also be cooked ahead of time and stored separately in an airtight container for up to 3-4 days, making it excellent for quick meal assembly throughout the week.

Other Refreshing Salad Recipes to Explore

If you’ve loved the fresh, wholesome goodness of this Spring Quinoa Salad, you’ll be thrilled to discover more vibrant and delicious recipes in our collection. We’re passionate about creating salads that are both nourishing and exciting. Expand your culinary horizons with these other highly-rated and popular salad recipes:

• Spring Salad with Asparagus: A delightful celebration of spring, featuring tender asparagus and a medley of fresh greens, perfect for any seasonal meal.
• Chickpea Salad (RAVE Reviews!): A fantastic, highly-rated chickpea salad that’s hearty, satisfying, and packed with flavor, making it excellent for lunch or a light dinner.
• Quinoa Salad with Avocado: Indulge in the creamy richness of avocado combined with the nutty goodness of quinoa in this incredibly healthy and satisfying salad.
• Greek-Inspired Couscous Salad: Take your taste buds on a Mediterranean journey with this bright and tangy couscous salad, loaded with classic Greek flavors like feta, olives, and fresh herbs.
• For even more easy, wholesome, and delicious quinoa recipes, be sure to explore our full collection here!

Spring Quinoa Salad with Lemon Vinaigrette & Grilled Steak

By Chelsea Lords

This incredibly fresh, easy, and flavorful Spring Quinoa Salad, tossed in a zesty lemon vinaigrette, is the perfect vibrant dish for spring. Serve it alongside succulent grilled steak for a truly protein-packed and satisfying spring meal that’s both healthy and delicious.

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 4 servings

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Equipment

• Food processor or blender

Ingredients

For the Salad:

• 1 cup quinoa, uncooked (rinsed well)
• ½ cup diced red onion
• 2 tablespoons red wine vinegar
• Salt and pepper, to taste
• 1 cup sugar snap peas, thinly sliced
• ½ cup goat cheese or crumbled feta cheese
• ½ cup sliced honey-roasted almonds (see note 1)
• ½ cup chopped fresh basil

For the Optional Steak Addition:

• 1 pound boneless steak (e.g., New York Strip, 2 (8-ounce) steaks)
• 1½ teaspoons ground cumin
• 1½ teaspoons ground coriander
• 1 teaspoon sea salt
• 1 teaspoon black pepper

For the Lemon Vinaigrette:

• 2 large lemons (for 3 teaspoons zest and 6 tablespoons juice)
• 2 tablespoons honey
• 1 teaspoon Dijon-style mustard
• ⅓ cup olive oil
• Salt and pepper, to taste

Instructions

1. Prepare Quinoa and Onions: In a small bowl, combine the diced red onion, red wine vinegar, and 1 teaspoon of sea salt. Stir well and set aside, stirring occasionally, to quick pickle. Cook the quinoa according to package directions and allow it to cool completely (refrigerate for quicker cooling if needed). While the quinoa cools, thinly slice the sugar snap peas and finely chop the fresh basil, setting them aside.
2. Make the Lemon Vinaigrette: First, zest and juice your lemons to yield approximately 3 teaspoons of lemon zest and 6 tablespoons of lemon juice. In a food processor or blender, combine the lemon zest, lemon juice, honey, and Dijon-style mustard. Season with salt and pepper to taste; a good starting point is about ½ teaspoon salt and ¼ teaspoon pepper, but adjust to your preference. Blend until all ingredients are well incorporated and the lemon zest is finely broken down. With the blender or food processor running on low speed, slowly drizzle in the olive oil in a steady stream until the dressing is just combined and emulsified. Avoid over-blending the oil, as prolonged blending can sometimes impart a metallic taste. Refrigerate the vinaigrette until you are ready to use it.
3. Cook the Optional Steak: In a small bowl, mix together the ground cumin, ground coriander, 1 teaspoon of salt, and 1 teaspoon of pepper. Rub this spice mixture evenly over all sides of your boneless steaks. Heat a grill or grill pan to high heat. If using a large pan, heat to medium-high. Prepare your cooking surface by rubbing oil-drenched paper towels over the grill grates or pan ridges (or add 1 tablespoon of olive oil to the pan). Place the seasoned steak on the hot surface – it should sizzle immediately. Cook for 3 to 5 minutes per side, flipping only once, until a meat thermometer inserted into the thickest part registers 130°F (54°C) for a perfect medium-rare. Adjust cooking time for desired doneness.
4. Rest and Slice Steak: Once cooked, remove the steak from the heat and transfer it to a clean cutting board. Lightly tent the steak with aluminum foil and allow it to rest for 5 to 10 minutes. This resting period is crucial as it allows the juices to redistribute throughout the meat, ensuring a tender and moist steak. After resting, slice the steak against the grain into desired portions.
5. Assemble the Salad: While the steak rests, or when you are ready to serve, assemble your beautiful salad. In a large mixing bowl, combine the completely cooled quinoa, sliced sugar snap peas, crumbled goat cheese (or feta), the quick-pickled red onion mixture (including all the tangy juices), and the chopped fresh basil.
6. Dress and Serve: Add the prepared lemon vinaigrette to the salad ingredients. Start with a conservative amount and gently toss the salad until all components are evenly coated to your liking. You may not use all the dressing; adjust based on your personal preference for how “dressed” you like your salad. Taste and adjust seasoning with additional salt and pepper if necessary. Finally, sprinkle the sliced honey-roasted almonds over the top of the salad just before serving to maintain their crunch. Serve the vibrant Spring Quinoa Salad alongside your perfectly sliced grilled steak.

Recipe Notes

Note 1: Honey Roasted Almonds: For convenience, we recommend using store-bought honey-roasted almonds, which are quick and easy to find. If you prefer to make them yourself or want a different flavor, you can easily toast or candy your own almonds at home for this recipe.

Storage: This Spring Quinoa Salad is truly at its best when enjoyed fresh. For optimal flavor and texture, particularly if you’re preparing it in advance or saving leftovers, we highly recommend dressing only the portion of the salad you intend to eat immediately. Store any remaining cooked quinoa, prepared vegetables, cheese, almonds, and the lemon vinaigrette separately in airtight containers in the refrigerator. When stored this way, the individual components will remain fresh and delicious for up to 3 days. If the entire salad has been tossed with dressing, it is best consumed within 1-2 days.

Nutrition Information

Serving: 1 serving | Calories: 775kcal | Carbohydrates: 66g | Protein: 34g | Fat: 43g | Saturated Fat: 11g | Cholesterol: 71mg | Sodium: 98mg | Potassium: 803mg | Fiber: 7g | Sugar: 30g | Vitamin A: 478IU | Vitamin C: 45mg | Calcium: 109mg | Iron: 6mg

Nutrition information is automatically calculated and should be used as an approximation.

Love this recipe? We’d be thrilled to hear your thoughts! Leave a comment below and share your experience with this delightful Spring Quinoa Salad.