This spring quinoa salad with asparagus, peas, and dill is what I affectionately refer to as an “ugly salad”. But what it lacks in aesthetic appeal, it more than makes up for in flavor. It’s a celebration of spring vegetables and stores beautifully in the fridge for several days. Make it on Sunday and lunch is taken care of for the week.
Why You’ll Love This Recipe
- It’s a celebration of two iconic (and delicious) spring vegetables: asparagus and peas.
- It holds up well in the fridge, making it perfect for meal prep.
- The combination of quinoa and white beans gives this salad a boost of protein, so it’s a great meat-free meal option.
- The bright lemony dressing and the fresh, herbaceous dill pack loads of flavor into this simple quinoa salad.
Making The Spring Quinoa Salad with Asparagus and Peas
The great thing about spring vegetables is that they’re quick cooking. The most time-consuming part of this recipe is waiting for the oven to preheat. After that, it just takes some chopping and tossing to throw this easy spring quinoa salad together.
The Ingredients
For the quinoa salad, you’ll need…
- Asparagus – Spring is asparagus season, so you’ll likely be able to find it at a pretty good price this time of year. Look for firm, straight stalks about the thickness of a pencil with tightly closed, compact tips.
- Avocado oil – This is my preferred oil for roasting vegetables due to its high smoke point and mild flavor.
- Quinoa – For aesthetic purposes, I like to use yellow quinoa because it lets the green veggies really pop. However, any kind of quinoa is great for this recipe, so use what you like.
- Peas – Spring is also pea season, so if you want to use fresh peas, this is the perfect time to do it. Otherwise, frozen peas work just as well.
- White beans – Any can of white beans works. Chickpeas are also a great option.
- Pepitas – I keep roasted, salted pepitas (shelled pumpkin seeds) on hand for adding crunch to salads. I also like that they stick to the springy green color scheme we’ve got going on. But feel free to use any nut or seed you like.
- Fresh dill – This is one of the key flavors in this salad. It goes so well with spring vegetables and the bright lemony dressing.
- Green onions – Green onions are another perfect spring vegetable. Plus, they’re a great way to add a subtle onion flavor without overpowering the dish.
And for the lemony dressing, you’ll need…
- Olive oil – This is a great opportunity to use a bold, grassy, peppery olive oil to really pep up the flavors.
- Lemon – You’ll use both the zest and the juice to amp up the bright, citrusy flavor of lemon.
- White wine vinegar – This mild vinegar works nicely with the lemon juice. You can swap in apple cider vinegar instead but it does have a stronger flavor. I’d suggest starting with just a tablespoon and see how it tastes.
- Honey – This helps to balance out the sour acidity of the lemon. Feel free to swap in maple syrup if preferred.
- Dijon mustard – This adds a nice depth to the vinaigrette and helps it emulsify. A brown or spicy mustard would also work.
- Salt, black pepper, & garlic powder – To round out the flavors.
The Method
Step 1 – Cook the asparagus.
Preheat the oven to 400° Fahrenheit. Line a large baking sheet with parchment paper and set aside.
Trim the bottom ¼ of the asparagus stalks, removing the woody ends. Chop the asparagus stalks into 1-inch pieces. Add the cut asparagus to the baking sheet and drizzle with the avocado oil and a pinch of salt. Toss to coat the asparagus and then spread into an even layer. Roast in the preheated oven for 10-12 minutes until bright green and crisp-tender. When done, remove from oven and set aside.
Step 2 – Cook the quinoa
Rinse the quinoa with cold water and drain well. Add the quinoa to a medium sauce pan with the water and a pinch of salt. Bring to a boil, then reduce heat to low and cover. Let simmer for 15-17 minutes until the grains are translucent and the liquid has been absorbed. Remove from the heat, stir in the peas, and cover. Let sit for 10 minutes to steam the peas.
Step 3 – Prepare the rest of the ingredients
While the quinoa is cooking, chop the dill and the white and light green parts of the green onions. Drain and rinse the white beans. Set aside.
Step 4 – Make the vinaigrette
In the bottom of a large bowl, combine the olive oil, white wine vinegar, lemon juice and zest, honey, Dijon mustard, salt, black pepper, and garlic powder. Whisk together to combine and emulsify.
Step 5 – Combine the salad and serve
Add the cooked quinoa and peas, roasted asparagus, white beans, herbs, and pepitas to the bowl. Toss to coat everything evenly with the vinaigrette. Taste and adjust seasoning as needed.
Serve immediately or chill in the fridge until ready to serve.
How to store leftovers
Grain salads store well in the fridge, which is why I love making them on a Sunday to eat for lunch throughout the week. Store any leftovers of this salad in an airtight container in the fridge for up to 4 days.
Looking for more quinoa salad recipes?
This dandelion greens quinoa salad is a great spring side dish. This roasted beet quinoa salad features that perfect combination of sweet orange and feta cheese. And this roasted Brussels sprouts quinoa salad includes apple, dried cranberry, and an incredible honey dijon vinaigrette. Or fire up the grill for this grilled summer vegetable quinoa salad that’s loaded with herbs and topped with a delicious tahini dressing.
Spring Quinoa Salad with Asparagus, Peas, & Dill
Ingredients
- 1 pound asparagus
- 1-2 tablespoons avocado oil
- ½ cup quinoa
- ¾ cup + 2 tablespoons water
- ½ cup peas fresh or frozen
- 1 can white beans 15.5 ounces
- ¼ cup roasted salted pepitas
- ¼ cup fresh dill lightly packed
- 2 green onions
- ¼ cup olive oil
- 2 tablespoons white wine vinegar
- 1 lemon juice and zest
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Instructions
- Preheat the oven to 400° Fahrenheit. Line a large baking sheet with parchment paper and set aside.
- Trim the bottom ¼ of the asparagus stalks, removing the woody ends. Chop the asparagus stalks into 1-inch pieces. Add the cut asparagus to the baking sheet and drizzle with the avocado oil and a pinch of salt. Toss to coat the asparagus and then spread into an even layer. Roast in the preheated oven for 10-12 minutes until bright green and crisp-tender. When done, remove from oven and set aside.
- Rinse the quinoa with cold water and drain well. Add the quinoa to a medium sauce pan with the water and a pinch of salt. Bring to a boil, then reduce heat to low and cover. Let simmer for 15-17 minutes until the grains are translucent and the liquid has been absorbed. Remove from the heat, stir in the peas, and cover. Let sit for 10 minutes to steam the peas.
- While the quinoa is cooking, chop the dill and the white and light green parts of the green onions. Drain and rinse the white beans. Set aside.
- In the bottom of a large bowl, combine the olive oil, white wine vinegar, lemon juice and zest, honey, Dijon mustard, salt, black pepper, and garlic powder. Whisk together to combine and emulsify.
- Add the cooked quinoa and peas, roasted asparagus, white beans, herbs, and pepitas to the bowl. Toss to coat everything evenly with the vinaigrette. Taste and adjust seasoning as needed.
- Serve immediately or chill in the fridge until ready to serve. Store leftovers in an airtight container in the fridge for up to 4 days.
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