Spring Veggie Quinoa Salad Bowl with Lemon Vinaigrette
A vibrant and nutritious Spring Veggie Quinoa Salad Bowl featuring fresh vegetables, protein-packed quinoa, and a zesty lemon vinaigrette, perfect for a light meal or side dish.
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Ingredients
Yields 4 servings
- (1 cup) quinoa
- (2 cups) water
- (1 cup) cherry tomatoes, halved
- (1 cup) cucumber, diced
- (1 cup) bell pepper, diced
- (1 cup) radishes, sliced
- (1/4 cups) red onion, finely chopped
- (1/2 cups) fresh parsley, chopped
- (1/4 cups) feta cheese, crumbled
- (1/4 cups) olive oil
- (1/4 cups) lemon juice
- (1 teaspoon) Dijon mustard
- (1 teaspoon) honey
- Salt to taste
- Pepper to taste
Instructions
- 1
Rinse 1 cup of quinoa under cold water in a fine mesh strainer.
- 2
In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until water is absorbed.
- 3
Remove from heat and let the quinoa sit covered for 5 minutes. Fluff with a fork and allow to cool.
- 4
In a large mixing bowl, combine 1 cup of cherry tomatoes, 1 cup of cucumber, 1 cup of bell pepper, 1 cup of radishes, and 1/4 cup of red onion.
- 5
Add the cooled quinoa to the bowl with the vegetables.
- 6
In a small bowl, whisk together 1/4 cup of olive oil, 1/4 cup of lemon juice, 1 teaspoon of Dijon mustard, and 1 teaspoon of honey. Season with salt and pepper to taste.
- 7
Pour the lemon vinaigrette over the quinoa and vegetables. Toss gently to combine.
- 8
Fold in 1/2 cup of chopped fresh parsley and 1/4 cup of crumbled feta cheese.
- 9
Serve immediately or chill in the refrigerator for 30 minutes to enhance flavors.
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