Warm Spring Quinoa Chopped Salad

Let Me Tell You About This Warm Spring Quinoa Chopped Salad

You know those days in spring when the weather can’t really decide what it wants? Like, it’ll be all sunbeams one minute and then suddenly it’s jacket weather again. That’s exactly when I crave this salad—warm and fresh and a bit chaotic (in the best way, like springtime itself). I first made this after a walk that ended with me absolutely soaked by a surprise drizzle. I wanted something hearty but not heavy, and, well, this is what happened. Also, I spilled quinoa basically everywhere the first time, but let’s not talk about that.

Honestly, I make this salad mostly when I can’t decide between a cozy grain bowl and a crunchy salad. It’s all about quick chopping, not precision. Sometimes my salad looks downright rustic; that’s just my style. Don’t stress over it. If your veggies are a little uneven, just say you’re going for “artisanal.”

Why You’ll Love This Salad (If You’re Anything Like Me)

I make this Warm Spring Quinoa Chopped Salad when I’ve got that odd craving for something bright with just a hint of warmth—like, totally not a soup day but not really a cold-salad situation either. My family goes crazy for this mostly because it’s full of crunchy bits and tender veggies—plus, my youngest insists quinoa is “fancy rice,” which seems to make all the difference. If you’re like me, chopping a mountain of stuff can get tiresome, but this recipe actually makes it feel fun (not sure how, maybe it’s the colors?). For ages I hated celery in salad, but if you chop it tiny—you might see what I mean. And oh, I use whatever veggies look decent at the co-op; it’s totally forgiving.

Here’s What You’ll Need (Ingredient List + Some Swaps)

• 1 cup quinoa, rinsed (white, red, tricolor—it all works really; I once grabbed couscous by accident and used it—actually, that was fine, too)
• 2 cups low-sodium veggie broth (water is OK, but broth’s way better—Grandma swore by it)
• 1 cup sugar snap peas, chopped (sometimes I use green beans—don’t tell my peas)
• 1 small bunch of asparagus, ends snapped, chopped
• 1 red bell pepper, diced (orange is fine, or yellow if you like things bright)
• 3 small radishes, thinly sliced (or just use half a cucumber if you don’t have radish)
• 1 cup cherry tomatoes, halved (those oddly shaped farmer’s market ones—my fave)
• 1 avocado, medium diced (optional but, honestly, why skip it?)
• 1/2 cup feta cheese (the block kind crumbled by hand is way better, but pre-crumbled’s fine; skip for vegan)
• 1/4 cup fresh parsley, chopped (cilantro if you prefer, or both if you’re wild)
• 2 tbsp olive oil (meh, sometimes I don’t even measure)
• 1 tbsp lemon juice (fresh is best; bottled if that’s what you’ve got—I’ve done both)
• 1 tsp Dijon mustard (honestly, any mustard will do in a pinch)
• Salt and black pepper, to taste (I go heavy on the pep, but that’s just me)

How To Make It (The Casual Version)

1. Rinse your quinoa in a fine mesh strainer if you’ve got one—if not, no big deal, just swish it around in a bowl and drain carefully. Bring 2 cups veggie broth to a boil, toss in the rinsed quinoa, lower heat, cover, and let it simmer gently for about 15-17 minutes (until all the liquid has vanished). Fluff with a fork and let it cool slightly. This is where I always get distracted and forget it for 5 minutes. No harm done.
2. While the quinoa simmers, chop up your peas, asparagus, bell pepper, radishes, and halve those tomatoes. If the asparagus seems super thick, I slice it lengthwise first—but honestly, do whatever your knife skills allow.
3. Steam or blanch your chopped asparagus and peas for about 2-3 minutes. (If you’re feeling lazy, just toss them on top of the quinoa during the last 3 minutes of cooking. Done it, survived.)
4. Make your dressing: whisk olive oil, lemon juice, and mustard together in a little bowl. Add a pinch of salt and some black pepper. Taste—add more lemon if you want zing.
5. Now for the fun bit: dump the quinoa in a large bowl. Throw in all the chopped veggies, tomatoes, parsley, and half the feta. Stir just enough to mix.
6. Pour over your dressing and gently toss. (This is where I sneak a bite. Quality control, right?)
7. Top with avocado (if using), rest of the feta, and another dusting of herbs. Give it a taste and throw in more salt, lemon, or pepper as needed. That’s it—done!

Notes I’ve Picked Up (Through Trial, Error, and a Little Luck)

• If you make this ahead, add the avocado right before eating or it goes brown (tried it, not cute).
• Leftover salad tastes even better cold the next day—well, I think so.
• Don’t stress if your quinoa gets a little mushy. Happens to me when I start scrolling on my phone.

Variations I’ve Tried (And One I Wouldn’t Repeat)

• Threw in roasted sweet potato cubes once; really tasty, added some heft.
• Switched feta for goat cheese or even little cubes of smoked tofu for a vegan version—good both ways.
• I once replaced the veggies with a bag of frozen mixed veg (don’t judge)—not terrible, but definitely lost that ‘spring’ feeling.

Equipment You’ll Need (Or Not)

• Medium pot (any old one will do, but nonstick makes washing up easier)
• Strainer for rinsing quinoa, or you could even just use your hands and a bowl if you promise not to flood your counter (learned that one firsthand!)
• Big salad bowl
• Sharp knife and a cutting board—if you’ve only got a paring knife, just chop slower. No rush (mostly).

Storage Tips (Confession: It Rarely Sticks Around)

This does fine in the fridge for 2 days, tightly covered. Maybe three, but I’ve never made it that long—my lot pounce on leftovers for lunch. If you want it warm again, 20 seconds in the microwave. Just don’t nuke the avocado, eh?

How I Like To Serve It (You Do You)

I pile this onto a big platter with a squeeze more lemon, sometimes a splash of balsamic, and pass it around family-style. My sister claims it’s perfect with grilled fish. Or, if it’s just me, straight out of the mixing bowl on the porch. Cutlery optional. Once, my friend Gareth put a fried egg on top—no complaints there.

What I’ve Learned Not To Skip (Pro Tips If You Can Call Them That)

• Don’t skip rinsing the quinoa; it can taste a bit soapy otherwise. (Ask me why I know this!)
• Mix the salad gently or it’ll turn into mush, especially if your avocado is ultra ripe. I got carried away once… let’s not reminisce about that textured disaster.
• If you can, use fresh lemon and good olive oil—it’s not snobby, it honestly just tastes better.

FAQ—Real Questions From My Gang (And a Few From Instagram)

Can I use a different grain? Yep, I’ve tried brown rice, millet, you name it. Might need a bit more liquid if you go that route, but it works.

What about protein? Chickpeas work great (toss a handful in with the veggies). Sometimes I add roast chicken on top, or, my uncle’s favorite: crumbled bacon.

Can it be served cold? Absolutely—actually, I almost like it better cold by the next morning.

Is it really OK to put all those colors together? Ha, yes! If your bowl ends up looking like a paint palette, you did it right. Color = flavor, at least that’s my approach most days.

I don’t have a fine mesh strainer… I just use a clean kitchen towel and a bowl, or, when I’m feeling lucky, cup my hand over the quinoa and pour. Risky game, but sometimes you live on the edge.

Oh! Before I forget—don’t mix in the avocado too early. (Did I already say that? Sorry, it’s just such a bummer when it turns brown.)

★★★★★ 4.90 from 21 ratings

Warm Spring Quinoa Chopped Salad

yield: 4 servings

prep: 20 mins

cook: 17 mins

total: 37 mins

A vibrant, hearty salad celebrating spring produce, this Warm Spring Quinoa Chopped Salad blends fluffy quinoa, crisp asparagus, sweet snap peas, bell pepper, cherry tomatoes, radishes, and creamy avocado with fresh herbs and feta. Tossed with a tangy lemon-Dijon dressing, it’s light yet satisfying—perfect for lunch or dinner.

🖨️ Print Pin Recipe

Ingredients

• 1 cup quinoa, rinsed (white, red, tricolor—it all works really; I once grabbed couscous by accident and used it—actually, that was fine, too)
• 2 cups low-sodium veggie broth (water is OK, but broth’s way better—Grandma swore by it)
• 1 cup sugar snap peas, chopped (sometimes I use green beans—don’t tell my peas)
• 1 small bunch of asparagus, ends snapped, chopped
• 1 red bell pepper, diced (orange is fine, or yellow if you like things bright)
• 3 small radishes, thinly sliced (or just use half a cucumber if you don’t have radish)
• 1 cup cherry tomatoes, halved (those oddly shaped farmer’s market ones—my fave)
• 1 avocado, medium diced (optional but, honestly, why skip it?)
• 1/2 cup feta cheese (the block kind crumbled by hand is way better, but pre-crumbled’s fine; skip for vegan)
• 1/4 cup fresh parsley, chopped (cilantro if you prefer, or both if you’re wild)
• 2 tbsp olive oil (meh, sometimes I don’t even measure)
• 1 tbsp lemon juice (fresh is best; bottled if that’s what you’ve got—I’ve done both)
• 1 tsp Dijon mustard (honestly, any mustard will do in a pinch)
• Salt and black pepper, to taste (I go heavy on the pep, but that’s just me)

Instructions

1. 1
   Rinse your quinoa in a fine mesh strainer if you’ve got one—if not, no big deal, just swish it around in a bowl and drain carefully. Bring 2 cups veggie broth to a boil, toss in the rinsed quinoa, lower heat, cover, and let it simmer gently for about 15-17 minutes (until all the liquid has vanished). Fluff with a fork and let it cool slightly. This is where I always get distracted and forget it for 5 minutes. No harm done.
2. 2
   While the quinoa simmers, chop up your peas, asparagus, bell pepper, radishes, and halve those tomatoes. If the asparagus seems super thick, I slice it lengthwise first—but honestly, do whatever your knife skills allow.
3. 3
   Steam or blanch your chopped asparagus and peas for about 2-3 minutes. (If you’re feeling lazy, just toss them on top of the quinoa during the last 3 minutes of cooking. Done it, survived.)
4. 4
   Make your dressing: whisk olive oil, lemon juice, and mustard together in a little bowl. Add a pinch of salt and some black pepper. Taste—add more lemon if you want zing.
5. 5
   Now for the fun bit: dump the quinoa in a large bowl. Throw in all the chopped veggies, tomatoes, parsley, and half the feta. Stir just enough to mix.
6. 6
   Pour over your dressing and gently toss. (This is where I sneak a bite. Quality control, right?)
7. 7
   Top with avocado (if using), rest of the feta, and another dusting of herbs. Give it a taste and throw in more salt, lemon, or pepper as needed. That’s it—done!

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 340cal

Protein: 10 gg

Fat: 17 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 37 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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