Spring Quinoa Salad

Spring Quinoa Salad

Looking for a meal prep-able, high protein, delicious, filling lunch option? Don’t worry my friends, I’ve got you! This Spring Quinoa Salad is vegan AND gluten free AND packed with so much goodness.

I’m very into ‘meal prepping’ at the moment. A few hours of hard work at the start of the week saves so much time and effort in the long run. It also means I tend to eat much more healthy.

This Spring Quinoa Salad is packed with plant protein, fibre and nutrients. The variety of texture and sweetness from the vinaigrette makes it completely addictive, and a great way to make vegetables taste amazing!

Spring Quinoa Salad

How to Cook Perfect Quinoa Every Time

Quinoa is one of those things that should be easy to make – but SO MANY people mess it up. Anyway, here’s a brief video explaining EXACTLY how to make perfect Quinoa every single time.

How to Make My Spring Inspired Quinoa Salad

If you’re planning on making my Quinoa Salad, here’s a step by step guide I’ve put together for you!

First of all, we need to cook the Quinoa. I’d say ‘follow the instructions on the packet’ usually, but the video above demonstrates the best way to prepare your Quinoa. TOP TIP: Cook in vegetable stock for even more amazing flavour!

Once cooked, set aside to cool.


Steam the Asparagus until tender (approx. 5-7 minutes). Again, set aside once done.

Next up we need to toast the Almonds by adding them to a shallow frying pain over a medium-high heat. Stir them pretty often for approximately. 5-6 minutes. Once toasted, let the Almonds cool before roughly chopping them (I’ve attached a video below showing you how to do this perfectly!).

Make the Vinaigrette by adding all of the ingredients to a jar (olive oil, maple syrup, lemon, apple cider vinegar, garlic, salt and pepper) – feel free to season to taste!

Then we need to assemble the salad. Begin by adding the cooked Quinoa, steamed Asparagus, toasted Almonds, Artichoke, Chopped Spring Onions, Chopped Parsley and Mint, Butterbeans and Peas to a large bowl. Pour over the vinaigrette, toss, and it’s good to eat!

Spring Quinoa Salad

Making My Quinoa Salad? You’re Going to Need…

Quinoa: Quinoa is a nutrient-dense seed that provides a pretty good source of plant-based protein, fibre, and various vitamins and minerals. It has a slightly chewy texture, which adds a nice substance to the salad.

Asparagus: Asparagus adds a fresh, crisp, and slightly sweet flavour to the salad.

Butterbeans: Butterbeans, also known as ‘lima beans’, provide a creamy texture and a mild, buttery flavour to the salad. They also add a nice hit of plant-based protein and fibre! A quick note: There are ‘levels’ to the bean game. Your standard canned beans are all well and good, but great beans CHANGE a dish. Enter… Brindisa! Their butterbeans (and beans in general) are game changers. You wont believe the amount of flavour they have! This isn’t a paid advert by the way, I just love the company and their products and feel they should get more plaudits!

Fresh parsley and mint: These fresh herbs add a burst of bright, refreshing flavours to the salad, as well as a touch of natural aroma. The mint gives a lovely springy/summery vibe to the salad.

Frozen peas: Frozen peas are a wonderfully convenient way to add sweetness, a pop of beautiful colour, and an every so subtle crunch to the salad. Peas are also a source of plant-based protein and fibre.

Spring onions: Spring onions, also known as ‘green onions’ or ‘scallions’, add a mild onion flavour to the salad, along with a crispy texture.

Artichokes: Artichokes have a unique, slightly nutty and earthy flavour that complements the other ingredients in the salad. The oil they’re packed in also adds richness and depth to the overall taste.

Vinaigrette: My vinaigrette ties all the flavours together and adds a tangy, slightly sweet, and garlicky note to the salad. Trust me, it’s ALWAYS worth making your own Vinaigrettes! They’re always so much better than shop-bought more ‘convenient’ alternatives.

How to Toast Almonds

Toasting almonds can be quite a delicate task – and if not done correctly, can lead to horrible tasting almonds.

So here’s a video on how to toast almonds to perfection for your spring quinoa salad recipe!

Spring Quinoa Salad

Spring Quinoa Salad

Georgina Burgess
Looking for a meal preppable, high protein, delicious, filling lunch option? I got you! This Spring Quinoa Salad is vegan, gluten free and packed with so much goodness. 
Prep Time 10 minutes
Cook Time 20 minutes
Course Dinner, Lunch, Main Course
Servings 2 servings


  • 140 g dried quinoa
  • 15 asparagus spears trimmed, chopped into 1" pieces
  • 1 400g tin butterbeans drained and rinsed
  • 1 large handful fresh parsley chopped
  • 1 handful fresh mint chopped
  • 80 grams frozen peas thawed
  • 8 spring onions chopped
  • 150 g artichoke hearts in oil


  • 80 ml extra virgin olive oil
  • 1 tbsp maple syrup
  • 1/2 lemon squeezed
  • 1 tbsp apple cider vinegar
  • 2 cloves garlic minced
  • Salt and pepper to taste


  • Cook the quinoa according to packet instructions – you can cook in vegetable stock for more flavour. Set aside to cool.
  • Steam the asparagus until tender (5-7 minutes), set aside.
  • Toast the almonds by adding them to a shallow frying pan over a medium-high heat, stirring often until fragrant (around 5 minutes), remove from the heat and let them cool before roughly chopping.
  • Make the vinaigrette by adding all the ingredients to a jar, shake until well combined. Taste and add any more seasonings to your preference.
  • Assemble the salad by adding the cooked quinoa, steamed asparagus, toasted almonds, artichokes, chopped spring onions, chopped parsley and mint, butterbeans and peas to a large bowl. Pour over the vinaigrette and toss to combine. Enjoy!

How to Store My Spring Quinoa Salad

If you’re ‘meal prepping’ this, then it’s important you store it correctly!

To store, place in an airtight container immediately and place in the fridge (refrigerator).

It should last around 4-5 days

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