Spring Quinoa Salad with Lemon Vinaigrette

Spring Quinoa Salad with Lemon Vinaigrette

This Spring Quinoa Salad has quinoa tossed with peas, fresh herbs, feta, bacon, and almonds, plus a homemade Honey Lemon Vinaigrette.

Yields: 6 servings


For the salad

  • 1 cup uncooked quinoa
  • 2-3 cups frozen peas
  • 1/2 cup feta cheese
  • 1 can quartered artichokes, diced
  • 3 cups baby spinach, torn into pieces
  • 1/2 cup freshly chopped basil
  • 1/2 cup almonds, pulsed in a food processor until crushed
  • 1 cup crumbled bacon (optional)

For the dressing

  • 1/3 cup freshly squeezed lemon juice (1-2 large juicy lemons)
  • 1/3 cup olive oil
  • 1/4 teaspoon salt (more to taste)
  • 3 Tablespoons honey


  1. Cook the quinoa according to package directions. I make this the night before and let it chill in the fridge so it separates better for the salad.
  2. Bring a pot of water to boil and then turn off the heat. Add the peas and cover until bright green. I do this instead of regular boiling so they don’t get wrinkly! Toss the quinoa with the peas, feta, artichokes, baby spinach, herbs, and almonds. (add bacon if desired)
  3. Puree all the dressing ingredients in the food processor. Toss the dressing with the salad ingredients. Season generously with salt and pepper. Serve as a side or add diced chicken or shrimp to the salad to make it a meal.