32+ Fresh and Flavorful Spring Quinoa Recipes to Try This Season

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Spring is the season of fresh, vibrant ingredients, and quinoa makes the perfect base for creating light, nutritious, and delicious dishes.

Quinoa, known for its versatility and protein-packed content, is ideal for celebrating the abundance of spring vegetables, herbs, and fruits.

Whether you’re looking to enjoy a refreshing quinoa salad, a warm quinoa bowl, or a savory side dish, there are endless possibilities to explore.

In this blog article, we’ve compiled a collection of over 32 spring quinoa recipes that will inspire you to cook with seasonal ingredients and embrace the flavors of the season.

From light salads to hearty bowls, there’s something for everyone to enjoy!

32+ Fresh and Flavorful Spring Quinoa Recipes to Try This Season

Quinoa is the perfect canvas for spring’s freshest ingredients, and these 32+ spring quinoa recipes will allow you to enjoy a range of flavors, textures, and nutrients.

Whether you’re making a quick salad for lunch or a more substantial meal for dinner, quinoa offers endless possibilities to create dishes that are not only delicious but also nourishing.

With the season’s best produce, you can infuse your meals with color, vibrancy, and fresh flavors.

These recipes will help you celebrate the beauty of spring while enjoying wholesome, satisfying meals that are perfect for the season.

Spring Quinoa Salad with Lemon Vinaigrette

This light and refreshing quinoa salad is the perfect dish for spring. Packed with fresh, vibrant vegetables and tossed in a zesty lemon vinaigrette, it’s a healthy, gluten-free meal that can be enjoyed as a main or a side. The combination of quinoa, peas, radishes, and herbs gives this salad a delightful crunch, while the lemon dressing brings all the flavors together for a perfect seasonal dish.

Ingredients:

1 cup quinoa
1 ½ cups water
1 cup peas (fresh or frozen)

1 cup radishes, thinly sliced
1 cup cucumber, diced
¼ cup red onion, finely chopped

½ cup fresh parsley, chopped
½ cup fresh mint, chopped
1/4 cup olive oil

Juice of 1 lemon
1 tsp Dijon mustard
Salt and pepper to taste

Instructions:

Rinse quinoa under cold water to remove any bitter coating.
In a medium saucepan, bring 1 ½ cups of water to a boil. Add the quinoa, reduce to a simmer, and cover. Cook for about 15 minutes, or until the water is absorbed and the quinoa is tender. Let it sit covered for 5 minutes, then fluff with a fork.

Meanwhile, blanch the peas in boiling water for 2-3 minutes, then drain and cool under cold water.
In a large mixing bowl, combine the cooked quinoa, peas, sliced radishes, diced cucumber, and red onion.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until the dressing is smooth.

Pour the dressing over the quinoa mixture and toss gently to coat.
Add the chopped parsley and mint, and toss again to combine.
Serve chilled or at room temperature.

This Spring Quinoa Salad with Lemon Vinaigrette is a bright, flavor-packed dish that celebrates the season’s best produce. It’s perfect for a spring picnic, as a side dish for grilled meats, or as a light meal on its own. The tangy dressing ties everything together, while the fresh herbs and veggies add layers of flavor and texture. Easy to prepare and packed with nutrients, it’s sure to become a seasonal favorite.

Spring Quinoa and Asparagus Stir-Fry

This hearty stir-fry combines quinoa with seasonal asparagus and other spring vegetables for a colorful, wholesome meal. The quinoa acts as a protein-packed base, while the tender asparagus, bell peppers, and green onions bring brightness and crunch. The savory stir-fry sauce adds depth of flavor, making this dish a satisfying yet light option for a weeknight dinner or meal prep.

Ingredients:

1 cup quinoa
2 cups vegetable broth or water
1 bunch asparagus, chopped into 1-inch pieces

1 red bell pepper, julienned
1 yellow bell pepper, julienned
4 green onions, chopped

2 cloves garlic, minced
2 tbsp soy sauce or tamari (for gluten-free)
1 tbsp sesame oil

1 tbsp olive oil
1 tsp honey or maple syrup
Salt and pepper to taste

1 tbsp sesame seeds (optional)

Instructions:

Rinse the quinoa under cold water. In a medium saucepan, bring the vegetable broth or water to a boil, then add quinoa. Reduce to a simmer, cover, and cook for 15 minutes until the water is absorbed and quinoa is fluffy. Set aside.

Heat sesame oil and olive oil in a large skillet or wok over medium-high heat. Add the garlic and sauté for 1 minute, until fragrant.
Add the chopped asparagus and bell peppers to the skillet, stirring frequently. Cook for 4-5 minutes, or until vegetables are tender-crisp.
In a small bowl, whisk together soy sauce, honey, and a pinch of salt and pepper.

Add the cooked quinoa and green onions to the skillet, followed by the soy sauce mixture. Stir to combine and cook for an additional 2 minutes, allowing the flavors to meld together.
Garnish with sesame seeds (optional) before serving.

The Spring Quinoa and Asparagus Stir-Fry offers a satisfying balance of flavors and textures, making it a perfect dish for busy days when you want something both quick and nutritious. The quinoa provides a complete protein, while the crisp vegetables deliver essential vitamins and minerals. This dish is also versatile—feel free to swap out the asparagus for any other spring veggie or protein to customize it to your liking. A healthy, tasty, and colorful meal that is as delicious as it is nourishing!

Spring Quinoa Breakfast Bowl with Berries and Almonds

Start your spring mornings with this wholesome quinoa breakfast bowl that combines protein-packed quinoa with sweet seasonal berries, crunchy almonds, and a drizzle of honey. It’s a nutrient-dense, customizable meal that’s perfect for busy mornings or a leisurely weekend breakfast. With fresh berries, toasted almonds, and a touch of cinnamon, this dish will leave you feeling energized and satisfied all morning.

Ingredients:

1 cup quinoa

2 cups water or almond milk
1 cup mixed berries (strawberries, blueberries, raspberries)
¼ cup sliced almonds, toasted

1 tbsp honey or maple syrup
½ tsp ground cinnamon
1 tsp vanilla extract

A pinch of salt

Instructions:

Rinse quinoa under cold water, then cook it in water or almond milk according to package instructions (about 15 minutes). Once cooked, fluff with a fork and stir in the cinnamon and vanilla extract for added flavor.

While quinoa cooks, toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes, stirring occasionally, until golden brown.
In a bowl, layer the cooked quinoa with mixed berries, toasted almonds, and a drizzle of honey or maple syrup.
Serve warm or chilled, depending on your preference.

The Spring Quinoa Breakfast Bowl is a delightful way to enjoy quinoa in the morning. The natural sweetness from the berries and honey balances the nuttiness of the quinoa, while the toasted almonds add a satisfying crunch. It’s the perfect way to start your day with energy-boosting nutrients like fiber, protein, and antioxidants. This bowl can easily be customized with your favorite nuts, seeds, or fruits, making it a versatile and delicious spring breakfast option.

Spring Quinoa and Pea Soup

This vibrant and comforting quinoa and pea soup is a perfect way to enjoy spring’s fresh flavors. With a light yet hearty broth, the quinoa adds a lovely texture, while the peas bring a natural sweetness. Infused with herbs like thyme and mint, this soup is a cozy, nourishing dish that works beautifully for lunch or as a starter for dinner. It’s easy to prepare and packed with protein and fiber, making it a well-rounded meal.

Ingredients:

1 cup quinoa
6 cups vegetable broth
2 cups frozen or fresh peas

1 medium onion, chopped
2 cloves garlic, minced
1 carrot, diced

1 celery stalk, diced
1 tsp dried thyme
1 tsp fresh mint, chopped (optional)

1 tbsp olive oil
Salt and pepper to taste
Lemon wedges (for serving)

Instructions:

Rinse quinoa under cold water to remove any residue. Set aside.
Heat olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5 minutes until the vegetables soften.

Add garlic and thyme to the pot, cooking for an additional minute until fragrant.
Pour in the vegetable broth, followed by the quinoa. Bring the soup to a boil, then reduce the heat and simmer for about 15 minutes until the quinoa is cooked and the broth has thickened slightly.
Add the peas to the soup and cook for another 5 minutes, or until the peas are tender.

Season the soup with salt, pepper, and fresh mint (if using). Serve with a squeeze of lemon juice.

This Spring Quinoa and Pea Soup is a perfect balance of lightness and heartiness, making it an ideal meal to enjoy during the transition from winter to spring. The quinoa provides a nourishing base, while the peas offer a burst of sweetness, and the fresh mint adds a subtle, refreshing flavor. It’s an easy-to-make, wholesome soup that can be enjoyed on its own or paired with a side salad for a complete meal. This recipe is also versatile—feel free to add your favorite greens or vegetables to make it even more seasonal!

Spring Quinoa Stuffed Bell Peppers

These Spring Quinoa Stuffed Bell Peppers are a colorful and nutritious way to celebrate the season’s bounty. Each bell pepper is filled with a flavorful quinoa mixture, including fresh herbs, roasted vegetables, and a touch of feta cheese for extra creaminess. This dish is a perfect combination of textures, and it’s a satisfying vegetarian meal that can be served as a main or as a side dish for any occasion.

Ingredients:

4 large bell peppers (any color)
1 cup quinoa

2 cups vegetable broth or water
1 cup cherry tomatoes, halved
1 small zucchini, diced

1 small yellow onion, diced
1/2 cup crumbled feta cheese
2 tbsp fresh basil, chopped

1 tbsp olive oil
1 tsp garlic powder
1 tsp dried oregano

Salt and pepper to taste

Instructions:

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers, removing the seeds and membranes. Place them in a baking dish, cut side up.

In a saucepan, bring the vegetable broth or water to a boil. Add the quinoa, reduce the heat, and simmer for about 15 minutes until the quinoa is cooked and fluffy. Set aside.
While the quinoa cooks, heat olive oil in a skillet over medium heat. Add the onion, zucchini, and cherry tomatoes. Sauté for 5-7 minutes until the vegetables are tender.
In a large bowl, combine the cooked quinoa, sautéed vegetables, crumbled feta cheese, chopped basil, garlic powder, oregano, salt, and pepper.

Stuff the quinoa mixture into each bell pepper, pressing it down gently to pack the filling.
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender.
Serve warm.

These Spring Quinoa Stuffed Bell Peppers are a delicious and healthy option for anyone looking to enjoy spring’s freshest flavors. The combination of quinoa, roasted vegetables, and creamy feta cheese makes each bite satisfying and full of texture. These stuffed peppers can easily be customized with different veggies or cheeses depending on what’s in season. Whether served as a light meal or as a side to grilled dishes, this recipe is a guaranteed crowd-pleaser.

Spring Quinoa and Avocado Toast

This Spring Quinoa and Avocado Toast is a delicious and nutritious way to start your day or enjoy a light lunch. The crispy toast is topped with a layer of creamy avocado, protein-packed quinoa, and fresh spring vegetables like arugula and radishes. It’s a simple yet satisfying dish that blends healthy fats, fiber, and plant-based protein. Perfect for anyone looking for a quick, flavorful, and energizing meal.

Ingredients:

2 slices whole-grain bread
1 cup cooked quinoa
1 ripe avocado

1/4 cup radishes, thinly sliced
1/2 cup arugula
1 tbsp olive oil

Juice of 1/2 lemon
Salt and pepper to taste
Red pepper flakes (optional)

Instructions:

Toast the slices of bread until golden and crispy.
While the bread toasts, mash the ripe avocado in a bowl. Add olive oil, lemon juice, salt, and pepper. Mix until smooth and creamy.

Spread a generous layer of the avocado mixture over each slice of toast.
Top the avocado toast with a spoonful of cooked quinoa, spreading it evenly across the surface.
Add the sliced radishes and a handful of arugula on top.

Sprinkle with red pepper flakes, if desired, for a bit of heat.
Serve immediately.

This Spring Quinoa and Avocado Toast is an easy and delicious way to embrace the flavors of the season. The creamy avocado pairs beautifully with the nutty quinoa and the peppery arugula, while the radishes add a nice crunch and a touch of freshness. This dish is perfect for breakfast, brunch, or a light snack, and it’s a great way to fuel your day with whole grains, healthy fats, and vibrant vegetables. Quick to prepare, it’s an ideal choice for busy mornings or a mid-day meal.

Spring Quinoa with Roasted Vegetables and Pesto

This Spring Quinoa with Roasted Vegetables and Pesto is a vibrant and satisfying dish that combines the earthy flavor of quinoa with a mix of seasonal roasted vegetables. Topped with a fragrant, homemade pesto sauce, this dish is bursting with freshness and depth of flavor. It’s an easy, hearty meal perfect for a spring lunch or dinner, providing a nutritious, plant-based option full of vitamins, fiber, and healthy fats.

Ingredients:

1 cup quinoa

2 cups water or vegetable broth
1 medium zucchini, chopped
1 red bell pepper, chopped

1 small sweet potato, peeled and cubed
1 tbsp olive oil
Salt and pepper to taste

1/4 cup fresh basil leaves
1/4 cup pine nuts or walnuts
1/4 cup Parmesan cheese (optional)

1 garlic clove
1/3 cup olive oil (for pesto)
1 tbsp lemon juice

Instructions:

Preheat your oven to 400°F (200°C). On a baking sheet, toss the chopped zucchini, bell pepper, and sweet potato with olive oil, salt, and pepper. Roast for 20-25 minutes until the vegetables are tender and slightly caramelized.
While the vegetables roast, rinse the quinoa under cold water. Bring the vegetable broth or water to a boil in a medium saucepan. Add the quinoa, reduce heat to a simmer, cover, and cook for 15 minutes, or until the water is absorbed and the quinoa is fluffy. Set aside.

To make the pesto, combine the basil, pine nuts (or walnuts), Parmesan cheese (optional), garlic, olive oil, and lemon juice in a food processor. Blend until smooth, adding more olive oil if needed to reach your desired consistency.
Once the vegetables and quinoa are ready, combine them in a large bowl. Add the pesto and toss until well coated.
Serve warm or chilled.

Spring Quinoa with Roasted Vegetables and Pesto is a wholesome and colorful dish that brings together the flavors of the season. The quinoa acts as a perfect base for the roasted vegetables, and the homemade pesto adds a rich, herbaceous layer of flavor. This meal is not only filling but also highly nutritious, making it a fantastic choice for those looking to eat more plant-based or simply enjoy a light yet satisfying meal. It’s easy to prepare and can be enjoyed as a main dish or a side for a larger meal.

Spring Quinoa and Beet Salad with Goat Cheese

This Spring Quinoa and Beet Salad with Goat Cheese is a delightful and refreshing dish that combines the earthiness of roasted beets with the light, nutty flavor of quinoa. Topped with creamy goat cheese and a tangy balsamic vinaigrette, this salad is both savory and sweet, making it a perfect dish for spring gatherings or a light lunch. It’s vibrant, packed with antioxidants, and full of fiber, offering a satisfying combination of textures and flavors.

Ingredients:

1 cup quinoa
2 cups water or vegetable broth
2 medium beets, peeled and cubed
1 tbsp olive oil
4 oz goat cheese, crumbled
1/4 cup walnuts, chopped (optional)
1/4 cup fresh parsley, chopped
1 tbsp balsamic vinegar
2 tbsp olive oil (for dressing)
Salt and pepper to taste

Instructions:

Preheat your oven to 400°F (200°C). Toss the cubed beets with 1 tablespoon of olive oil, salt, and pepper. Place them on a baking sheet and roast for 30-35 minutes, or until tender and slightly caramelized.
Rinse the quinoa under cold water. In a medium saucepan, bring the vegetable broth or water to a boil. Add the quinoa, reduce the heat, and simmer for about 15 minutes until the quinoa is cooked and fluffy. Set aside to cool.
For the dressing, whisk together balsamic vinegar, olive oil, salt, and pepper in a small bowl.
In a large bowl, combine the quinoa, roasted beets, walnuts, and parsley. Gently toss to combine.
Crumble the goat cheese on top of the salad, drizzle with the balsamic dressing, and toss again to combine.
Serve immediately or chill in the refrigerator for an hour before serving.

This Spring Quinoa and Beet Salad with Goat Cheese is a gorgeous, flavorful dish that combines the sweetness of roasted beets with the creamy tang of goat cheese. The quinoa offers a hearty base, while the walnuts add a nice crunch and depth of flavor. This salad is perfect for spring, showcasing vibrant colors and fresh ingredients. Whether enjoyed as a light lunch or as a side to your favorite protein, it’s a versatile and healthy dish that will become a staple in your seasonal recipe rotation.

Spring Quinoa with Avocado and Citrus Dressing

This Spring Quinoa with Avocado and Citrus Dressing is a refreshing and healthy meal that features quinoa as the base, paired with creamy avocado, crisp vegetables, and a tangy citrus dressing. Perfect for spring, this dish is light yet filling and offers a balance of healthy fats, protein, and fiber. It’s quick to prepare, making it ideal for busy weeknights or a make-ahead lunch option.

Ingredients:

1 cup quinoa
2 cups water or vegetable broth
1 ripe avocado, diced
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 cup red onion, thinly sliced
1/4 cup fresh cilantro, chopped
1 tbsp olive oil
Juice of 1 orange
Juice of 1 lime
Salt and pepper to taste

Instructions:

Rinse the quinoa under cold water. Bring the vegetable broth or water to a boil in a medium saucepan. Add the quinoa, reduce heat to low, and cover. Cook for 15 minutes, or until the quinoa is tender and all the liquid is absorbed. Let it sit for 5 minutes, then fluff with a fork.
While the quinoa is cooking, prepare the citrus dressing by whisking together olive oil, orange juice, lime juice, salt, and pepper in a small bowl.
In a large mixing bowl, combine the cooked quinoa with the diced avocado, cherry tomatoes, cucumber, and red onion. Toss gently to combine.
Pour the citrus dressing over the salad and toss again to coat evenly.
Garnish with chopped cilantro and serve immediately.

This Spring Quinoa with Avocado and Citrus Dressing is a light, nutritious dish that captures the fresh and bright flavors of spring. The quinoa provides a filling base, while the avocado adds richness and creaminess, balanced by the citrus dressing’s tangy notes. This salad is perfect for a quick lunch, a side dish, or even a picnic. It’s also easily customizable—add your favorite veggies or protein for a more substantial meal. Simple, refreshing, and packed with nutrients, this dish is sure to become a springtime favorite!

Spring Quinoa with Asparagus and Lemon

This Spring Quinoa with Asparagus and Lemon is a fresh and light dish perfect for showcasing the bright flavors of the season. With the earthiness of quinoa paired with the crispness of sautéed asparagus and a tangy lemon dressing, it makes for a satisfying and vibrant meal. This dish is not only nutritious, with a great balance of protein and fiber, but it’s also incredibly easy to prepare, making it an ideal choice for busy spring days.

Ingredients:

1 cup quinoa
2 cups vegetable broth or water
1 bunch asparagus, trimmed and chopped
1 tbsp olive oil
Juice and zest of 1 lemon
2 tbsp fresh parsley, chopped
2 tbsp Parmesan cheese (optional)
Salt and pepper to taste

Instructions:

Rinse the quinoa under cold water. Bring vegetable broth or water to a boil in a medium saucepan. Add quinoa, reduce heat, cover, and simmer for about 15 minutes, until cooked and fluffy. Set aside.
Heat olive oil in a large skillet over medium heat. Add the chopped asparagus and sauté for 4-5 minutes until tender but still vibrant green. Season with salt and pepper to taste.
In a small bowl, whisk together the lemon juice, zest, and a pinch of salt and pepper.
In a large bowl, combine the cooked quinoa, sautéed asparagus, and lemon dressing. Toss to combine.
Sprinkle with chopped parsley and Parmesan cheese (if using). Serve warm or chilled.

Spring Quinoa with Asparagus and Lemon is a wonderfully light and flavorful dish that celebrates the fresh, vibrant ingredients of the season. The earthy quinoa provides a hearty base, while the asparagus adds a crisp, fresh texture. The bright lemon dressing brings everything together with a burst of citrus that elevates the entire dish. This recipe is not only delicious but also quick and easy, making it an excellent addition to your spring recipe collection. It’s perfect for a light lunch or as a side dish to complement your favorite protein.

Spring Quinoa with Peas and Mint

This Spring Quinoa with Peas and Mint is a refreshing and vibrant salad that captures the essence of spring. The sweet peas and fragrant mint provide a burst of freshness that pairs beautifully with the nutty quinoa. This simple dish is perfect for spring picnics or a quick, healthy lunch, and it’s packed with protein, fiber, and antioxidants. The addition of a light lemon dressing makes it both tangy and satisfying, ideal for warmer weather.

Ingredients:

1 cup quinoa
2 cups vegetable broth or water
1 cup fresh peas (or frozen, thawed)
1/4 cup fresh mint, chopped
Juice of 1 lemon
2 tbsp olive oil
Salt and pepper to taste

Instructions:

Rinse the quinoa under cold water. In a medium saucepan, bring vegetable broth or water to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is tender and fluffy. Set aside to cool slightly.
While the quinoa cooks, blanch the peas in boiling water for 2 minutes, then drain and rinse with cold water to stop the cooking process. If using frozen peas, just thaw them.
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the dressing.
In a large bowl, combine the cooked quinoa, peas, and mint. Drizzle with the lemon dressing and toss gently to combine.
Serve immediately or refrigerate for 30 minutes for a chilled salad.

This Spring Quinoa with Peas and Mint is a light, refreshing dish that’s perfect for celebrating the season. The peas add a sweet, tender crunch, while the mint provides a burst of fresh flavor that pairs perfectly with the quinoa. The simple lemon dressing brings a tangy, zesty element that elevates the dish even further. This dish is quick to prepare and incredibly versatile, making it an excellent choice for a healthy lunch, a side dish at dinner, or even a picnic treat. It’s an easy, nutritious, and delicious way to enjoy spring’s bounty.

Spring Quinoa and Spinach Stuffed Portobello Mushrooms

These Spring Quinoa and Spinach Stuffed Portobello Mushrooms are a delicious and nutritious vegetarian dish, perfect for a light spring dinner. The hearty quinoa combined with sautéed spinach makes a filling stuffing for the meaty mushrooms. This recipe is elevated with garlic, Parmesan, and a touch of lemon, creating a rich, flavorful combination. It’s a great option for a plant-based meal that’s both satisfying and full of spring flavors.

Ingredients:

4 large Portobello mushrooms, stems removed and gills scraped
1 cup quinoa
2 cups vegetable broth or water
2 cups fresh spinach, chopped
1 tbsp olive oil
2 cloves garlic, minced
Juice of 1/2 lemon
1/4 cup Parmesan cheese (optional)
Salt and pepper to taste

Instructions:

Preheat your oven to 375°F (190°C). Place the Portobello mushrooms on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 10-12 minutes until tender.
While the mushrooms roast, rinse the quinoa and cook it in vegetable broth or water according to package instructions (about 15 minutes).
In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant. Add the chopped spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper.
Once the quinoa is cooked, combine it with the sautéed spinach mixture in a bowl. Add lemon juice and Parmesan cheese (if using) and stir to combine.
Spoon the quinoa-spinach mixture into the roasted Portobello mushrooms. Return the stuffed mushrooms to the oven for an additional 5 minutes, until heated through.
Serve warm.

Spring Quinoa and Spinach Stuffed Portobello Mushrooms are a flavorful, satisfying dish that perfectly balances the richness of the mushrooms with the lightness of quinoa and fresh spinach. The garlic and lemon add a lovely depth of flavor, while the Parmesan (optional) provides a touch of creaminess. This recipe is a wonderful way to enjoy the flavors of spring in a plant-based form and is perfect for a healthy, filling dinner or a show-stopping appetizer for your next gathering. It’s simple to make yet full of vibrant, fresh ingredients that make it a springtime favorite.

Spring Quinoa Salad with Radishes and Cucumbers

This Spring Quinoa Salad with Radishes and Cucumbers is a vibrant and refreshing dish that highlights the crispness of seasonal vegetables. The quinoa serves as a nutty base, while the radishes and cucumbers add a delightful crunch and coolness. Tossed in a tangy lemon dressing, this salad is light yet filling, perfect for a healthy lunch or a side dish to any spring meal. The fresh herbs and slight sweetness of the dressing elevate this dish to a whole new level of deliciousness.

Ingredients:

1 cup quinoa
2 cups water or vegetable broth
1 cup radishes, thinly sliced
1 cucumber, thinly sliced
1/4 cup fresh dill, chopped
2 tbsp olive oil
Juice and zest of 1 lemon
1 tsp honey (optional)
Salt and pepper to taste

Instructions:

Rinse the quinoa under cold water. In a medium saucepan, bring water or vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender. Let it cool for a few minutes.
While the quinoa cooks, slice the radishes and cucumber. Set aside.
In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey (if using), salt, and pepper to create the dressing.
In a large mixing bowl, combine the cooled quinoa, radishes, cucumber, and fresh dill. Pour the dressing over the mixture and toss gently to combine.
Serve immediately or refrigerate for a chilled salad.

This Spring Quinoa Salad with Radishes and Cucumbers is the perfect way to enjoy the crisp, fresh vegetables of spring. The quinoa provides a satisfying base, while the radishes and cucumbers add a refreshing crunch that pairs wonderfully with the bright lemon dressing. The addition of fresh dill gives the salad a herby aroma that enhances the flavor profile. This salad is light, healthy, and full of vibrant colors, making it an ideal choice for a spring picnic, light lunch, or as a side dish to your favorite meal. It’s quick, easy, and guaranteed to impress.

Spring Quinoa and Strawberry Salad

This Spring Quinoa and Strawberry Salad is a sweet and savory dish that combines the earthy flavor of quinoa with the juicy sweetness of fresh strawberries. The addition of feta cheese adds a creamy, tangy contrast, while the balsamic glaze provides a rich depth of flavor. This salad is perfect for spring gatherings, offering a balance of fresh, seasonal ingredients with a light yet satisfying texture. It’s a delicious and nutritious option for a spring lunch or side dish.

Ingredients:

1 cup quinoa
2 cups water or vegetable broth
1 1/2 cups fresh strawberries, sliced
1/4 cup crumbled feta cheese
2 tbsp fresh basil, chopped
1 tbsp olive oil
1 tbsp balsamic vinegar
Salt and pepper to taste

Instructions:

Rinse the quinoa under cold water. In a medium saucepan, bring water or vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender. Let it cool.
While the quinoa cooks, slice the strawberries and set aside.
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
In a large bowl, combine the cooled quinoa, sliced strawberries, crumbled feta cheese, and chopped basil.
Drizzle the balsamic dressing over the salad and toss gently to combine.
Serve immediately or refrigerate for a chilled option.

Spring Quinoa and Strawberry Salad is a perfect dish for the season, combining the sweet juiciness of strawberries with the savory richness of feta cheese. The quinoa serves as a hearty base, while the balsamic glaze adds a sophisticated touch. The fresh basil complements the flavors with its aromatic notes. This salad is not only delicious but also versatile—it can be served as a main dish or as a vibrant side for any meal. It’s a refreshing way to enjoy seasonal fruits and vegetables while getting a nutrient-packed dish that’s perfect for spring.

Spring Quinoa and Roasted Beet Salad

This Spring Quinoa and Roasted Beet Salad is a beautifully colorful and nutrient-dense dish that highlights the earthy sweetness of roasted beets. The quinoa adds protein and texture, while a tangy vinaigrette dressing ties everything together. The roasted beets, when combined with arugula and walnuts, create a dish that’s as delicious as it is visually stunning. It’s perfect for a light lunch or as a side to your spring dinner table.

Ingredients:

1 cup quinoa
2 cups water or vegetable broth
2 medium-sized beets, peeled and diced
1 tbsp olive oil
2 cups arugula
1/4 cup walnuts, chopped
2 tbsp balsamic vinegar
1 tbsp olive oil
Salt and pepper to taste

Instructions:

Preheat the oven to 400°F (200°C). Place the diced beets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
Rinse the quinoa under cold water. In a medium saucepan, bring water or vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked through. Let it cool.
While the quinoa and beets are cooking, prepare the dressing by whisking together balsamic vinegar, olive oil, salt, and pepper.
In a large bowl, combine the cooked quinoa, roasted beets, arugula, and chopped walnuts.
Drizzle with the balsamic dressing and toss gently to combine.
Serve immediately or refrigerate for a chilled salad.

This Spring Quinoa and Roasted Beet Salad is a stunning and flavorful dish that takes full advantage of spring’s vibrant colors and flavors. The roasted beets bring an earthy sweetness that pairs beautifully with the nutty quinoa and the peppery arugula. Walnuts add a nice crunch, and the tangy balsamic dressing brings everything together. This salad is not only a feast for the eyes but also a healthy, satisfying meal full of vitamins, fiber, and healthy fats. Whether served as a main or side dish, it’s the perfect way to celebrate the flavors of spring.

Spring Quinoa with Avocado and Cherry Tomatoes

This Spring Quinoa with Avocado and Cherry Tomatoes is a light and flavorful dish that’s perfect for the warmer months. The creamy avocado pairs beautifully with the juicy burst of cherry tomatoes, while the quinoa provides a nutty, hearty base. This dish is drizzled with a tangy lime dressing that ties everything together. It’s a refreshing, healthy option that makes for a quick and easy lunch or a light dinner.

Ingredients:

1 cup quinoa
2 cups water or vegetable broth
1 pint cherry tomatoes, halved
1 avocado, diced
1/4 cup fresh cilantro, chopped
Juice and zest of 1 lime
2 tbsp olive oil
Salt and pepper to taste

Instructions:

Rinse the quinoa under cold water. In a medium saucepan, bring water or vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and fluffy. Let it cool slightly.
While the quinoa cooks, halve the cherry tomatoes and dice the avocado. Set them aside.
In a small bowl, whisk together the lime juice, lime zest, olive oil, salt, and pepper to make the dressing.
In a large bowl, combine the cooled quinoa, cherry tomatoes, avocado, and fresh cilantro.
Drizzle the dressing over the quinoa mixture and toss gently to combine.
Serve immediately or refrigerate for a chilled salad.

This Spring Quinoa with Avocado and Cherry Tomatoes is a fresh and satisfying dish that’s bursting with flavor. The creamy avocado and juicy tomatoes offer a delightful contrast to the nutty quinoa, while the lime dressing provides a zesty kick. It’s the perfect dish for a quick, nutritious lunch or dinner that highlights the best of spring’s fresh produce. Simple to make yet full of vibrant flavors, this recipe will quickly become a seasonal favorite.

Spring Quinoa and Carrot Salad with Tahini Dressing

This Spring Quinoa and Carrot Salad with Tahini Dressing is a nutrient-packed, vibrant dish that brings together the earthiness of quinoa and the natural sweetness of grated carrots. The creamy tahini dressing provides a rich, nutty flavor that complements the crunchy vegetables. This salad is not only delicious but also a great source of fiber, protein, and healthy fats, making it a satisfying option for a light lunch or side dish.

Ingredients:

1 cup quinoa
2 cups water or vegetable broth
2 large carrots, grated
1/4 cup raisins (optional)
2 tbsp fresh parsley, chopped
2 tbsp tahini
1 tbsp lemon juice
1 tbsp olive oil
1 tsp maple syrup or honey (optional)
Salt and pepper to taste

Instructions:

Rinse the quinoa under cold water. In a medium saucepan, bring water or vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is tender. Let it cool slightly.
Grate the carrots and set aside.
In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup or honey (if using), salt, and pepper to create the dressing.
In a large bowl, combine the cooled quinoa, grated carrots, raisins (if using), and chopped parsley.
Drizzle the tahini dressing over the salad and toss to combine.
Serve immediately or refrigerate for a chilled salad.

This Spring Quinoa and Carrot Salad with Tahini Dressing is a hearty yet refreshing dish that combines the nutritional benefits of quinoa and carrots. The sweet raisins add a pop of flavor, and the creamy tahini dressing gives the salad a rich, satisfying element. It’s perfect for a light, healthy lunch or as a side dish to accompany any spring meal. This salad is both nourishing and packed with flavor, making it a must-try for anyone looking for a springtime recipe that’s as wholesome as it is delicious.

Spring Quinoa with Pea Shoots and Lemon Herb Vinaigrette

This Spring Quinoa with Pea Shoots and Lemon Herb Vinaigrette is a light, refreshing dish that celebrates the best of spring’s fresh produce. The tender quinoa pairs beautifully with the crisp, slightly sweet pea shoots, while the lemon herb vinaigrette provides a tangy burst of flavor. This simple yet flavorful dish is perfect for a spring lunch, offering a nutrient-dense meal that is both satisfying and vibrant.

Ingredients:

1 cup quinoa
2 cups water or vegetable broth
2 cups fresh pea shoots (or arugula)
1/4 cup fresh mint, chopped
2 tbsp olive oil
Juice of 1 lemon
1 tsp Dijon mustard
Salt and pepper to taste

Instructions:

Rinse the quinoa under cold water. In a medium saucepan, bring water or vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until quinoa is cooked through. Let it cool.
While the quinoa is cooking, rinse and prepare the pea shoots (or arugula) and chop the fresh mint.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the vinaigrette.
In a large bowl, combine the cooked quinoa, pea shoots, and chopped mint.
Drizzle with the lemon herb vinaigrette and toss gently to combine.
Serve immediately or refrigerate for a chilled salad.

Spring Quinoa with Pea Shoots and Lemon Herb Vinaigrette is a refreshing and vibrant dish that highlights the fresh, tender flavors of spring. The pea shoots provide a mild, crisp texture that complements the nutty quinoa, while the lemon herb vinaigrette brings a bright, tangy element to the salad. This dish is simple to prepare yet full of fresh, seasonal ingredients that make it a perfect choice for a springtime meal. Whether served as a side or a light main dish, it’s a flavorful and nutritious addition to your spring recipe collection.

Spring Quinoa and Asparagus Salad

This Spring Quinoa and Asparagus Salad is a simple yet elegant dish that showcases the tender, earthy flavors of asparagus, perfectly paired with nutty quinoa. Roasted asparagus adds a smoky depth to the salad, while fresh lemon zest and a light vinaigrette bring bright, zesty notes. It’s a versatile dish that can be served as a main course or side and is ideal for any spring gathering, offering a satisfying balance of flavor and texture.

Ingredients:

1 cup quinoa
2 cups water or vegetable broth
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 tbsp olive oil
1/4 cup fresh parsley, chopped
Juice and zest of 1 lemon
2 tbsp olive oil
1 tbsp Dijon mustard
Salt and pepper to taste

Instructions:

Preheat the oven to 400°F (200°C). Arrange the asparagus pieces on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15-20 minutes, until tender and slightly browned.
While the asparagus roasts, rinse the quinoa under cold water. In a medium saucepan, bring water or vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is tender. Let it cool slightly.
In a small bowl, whisk together lemon juice, lemon zest, olive oil, Dijon mustard, salt, and pepper to make the dressing.
In a large bowl, combine the cooked quinoa, roasted asparagus, and fresh parsley.
Drizzle with the lemon vinaigrette and toss gently to combine.
Serve immediately or refrigerate for a chilled salad.

Spring Quinoa and Asparagus Salad is a beautiful and nutrient-packed dish that celebrates the freshness of spring vegetables. The roasted asparagus gives a rich depth to the salad, while the quinoa provides a hearty and protein-packed base. The tangy lemon vinaigrette adds a refreshing note, making it an ideal choice for any spring meal or gathering. This salad is not only flavorful but also versatile, perfect as a main dish or a side to complement grilled meats or fish.

Spring Quinoa and Pea Salad with Feta

This Spring Quinoa and Pea Salad with Feta is a light and refreshing dish that incorporates the sweetness of fresh peas and the tangy creaminess of feta cheese. The quinoa adds a nutty base, while the peas provide a burst of color and freshness. A light lemon dressing ties everything together, making it a perfect dish for a spring lunch or picnic. This salad is full of vitamins, fiber, and protein, making it both nutritious and satisfying.

Ingredients:

1 cup quinoa
2 cups water or vegetable broth
1 cup fresh peas (or frozen peas, thawed)
1/4 cup feta cheese, crumbled
2 tbsp fresh mint, chopped
Juice and zest of 1 lemon
2 tbsp olive oil
Salt and pepper to taste

Instructions:

Rinse the quinoa under cold water. In a medium saucepan, bring water or vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is tender. Let it cool.
While the quinoa is cooking, blanch the fresh peas in boiling water for 2-3 minutes until bright green and tender. Drain and set aside.
In a small bowl, whisk together lemon juice, lemon zest, olive oil, salt, and pepper to make the dressing.
In a large bowl, combine the cooked quinoa, blanched peas, crumbled feta cheese, and chopped mint.
Drizzle with the lemon dressing and toss gently to combine.
Serve immediately or refrigerate for a chilled salad.

Spring Quinoa and Pea Salad with Feta is a wonderfully vibrant and nutrient-dense dish that’s perfect for the season. The quinoa serves as a hearty base, while the peas offer a sweet, fresh bite, and the feta adds a tangy richness. The lemon dressing brings everything together with a burst of citrusy brightness. This salad is not only a perfect option for a spring lunch or picnic but also a great addition to any outdoor gathering. It’s healthy, satisfying, and full of the fresh flavors of spring.

Spring Quinoa and Radish Slaw

This Spring Quinoa and Radish Slaw is a colorful and crunchy dish that combines the peppery bite of fresh radishes with the nutty quinoa. The addition of fresh cabbage and carrots provides extra crunch and texture, while a tangy vinaigrette made with apple cider vinegar adds the perfect touch of acidity. It’s an ideal side dish for barbecues, picnics, or a light lunch. Packed with fiber, vitamins, and protein, this salad is as healthy as it is delicious.

Ingredients:

1 cup quinoa
2 cups water or vegetable broth
1 cup shredded cabbage
1/2 cup shredded carrots
1/2 cup radishes, thinly sliced
1/4 cup fresh parsley, chopped
2 tbsp apple cider vinegar
1 tbsp olive oil
1 tsp Dijon mustard
Salt and pepper to taste

Instructions:

Rinse the quinoa under cold water. In a medium saucepan, bring water or vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked through. Let it cool slightly.
While the quinoa is cooking, shred the cabbage and carrots, and thinly slice the radishes.
In a small bowl, whisk together apple cider vinegar, olive oil, Dijon mustard, salt, and pepper to create the dressing.
In a large bowl, combine the cooled quinoa, shredded cabbage, carrots, radishes, and fresh parsley.
Drizzle with the vinaigrette and toss gently to combine.
Serve immediately or refrigerate for a chilled slaw.

Spring Quinoa and Radish Slaw is a crunchy, tangy, and refreshing dish that’s perfect for any spring meal. The quinoa provides a hearty base, while the radishes and cabbage add an extra layer of crunch. The apple cider vinaigrette adds a zesty kick, tying all the ingredients together in perfect harmony. This slaw is a great alternative to traditional coleslaw and can be served as a side dish for barbecues, picnics, or any spring gathering. It’s easy to prepare, full of flavor, and incredibly nutritious.

Note: More recipes are coming soon!

32+ Fresh and Flavorful Spring Quinoa Recipes to Try This Season

32+ Fresh and Flavorful Spring Quinoa Recipes to Try This Season