Spring Herb Quinoa Salad with Dandelion Greens and Peas

Ali Segersten

Light, refreshing, and full of spring's intoxicating flavors—rosemary, thyme, oregano, and chives, along with fresh dandelion greens, peas, and lemon—this quinoa salad is balanced and super nutritious. I've added salmon and sheep's feta but it can be made vegan too. In fact, once you have the quinoa cooked, and tossed with the simple herb dressing below, the options for creativity are endless.

Quinoa is naturally gluten-free and one of our favorite grains. It is high in protein, antioxidants, fiber, and complex carbohydrates. We cook it at least twice a week. I love that it cooks up in only 15 to 20 minutes!

Here is a tip for cooking quinoa (actually most grains): Be sure to bring the quinoa to a boil when it first goes on the stove and then it bring down to a simmer. If it doesn't boil first, the quinoa can end up mushy and the grains stuck together. Use my recipe here for cooking quinoa on the stove or in the Instant Pot! 

Recipe from our Meal Planner

Spring Herb Quinoa Salad

Spring Herb Quinoa Salad
Servings
6
Cook Time
20 minutes
Prep Time
15 minutes

This simple grain salad makes a fantastic lunch or light dinner. Serve it with a fresh baby green salad tossed with toasted walnuts for a balanced meal. If you are vegan, replace the salmon and sheep's feta with either cooked chickpeas or chopped toasted walnuts.

Ingredients

Quinoa

2 cups quinoa
3½ cups water
¼ teaspoons sea salt

Dressing

⅓ cups freshly squeezed lemon juice
⅓ cups extra virgin olive oil
1 tablespoons minced fresh rosemary
1 tablespoons fresh oregano
1 tablespoons fresh thyme
1 cloves garlic peeled
½ teaspoons Herbamare

Salad

1 cups frozen peas
1 cups smoked salmon (or leftover cooked salmon)
½ cups chopped dandelion leaves
½ cups feta cheese (sheep or cow feta)
½ cups chopped fresh chives
Directions
  1. To cook the quinoa, first rinse well in a fine mesh strainer under running water to remove the bitter saponin coating. Then place into a 2-quart pot with the water and sea salt.
  2. Cover and bring to a boil, then reduce heat to low (or medium-low) and simmer for 15 to 20 minutes. Remove pot from heat and let cool for about 30 to 60 minutes before making this salad.
  3. To make the dressing, place all ingredients into a blender and blend for about 30 seconds. The herbs don't need to be completely pureed into the dressing, just enough to release their potent flavors.
  4. To make the salad, place the cooked quinoa into a large bowl. Pour dressing over it and lightly toss.
  5. Then add all other salad ingredients, gently toss, and serve at room temp. If you quinoa is still warm, the peas will gently cook in the warm quinoa. If not, it is best to lightly cook the frozen peas in a pan of simmering water for about two minutes or so, and then add to the salad. 

Use this recipe in our Meal Planner

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Posted In
spring gluten-free lunch lunchbox ideas quinoa salmon smoked salmon whole grains whole grain salads mother's day recipe
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About the Author

Alissa Segersten, MS, CN

Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.

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