Spring Herb Quinoa Salad with Dandelion Greens and Peas

Ali Segersten May 17, 2010 14 comments

Light, refreshing, and full of spring's intoxicating flavors—rosemary, thyme, oregano, and chives, along with fresh dandelion greens, peas, and lemon—this quinoa salad is balanced and super nutritious. I've added salmon and sheep's feta but it can be made vegan too. In fact, once you have the quinoa cooked, and tossed with the simple herb dressing below, the options for creativity are endless.

Quinoa is naturally gluten-free and one of our favorite grains. It is high in protein, antioxidants, fiber, and complex carbohydrates. We cook it at least twice a week. I love that it cooks up in only 15 to 20 minutes!

Here is a tip for cooking quinoa (actually most grains): Be sure to bring the quinoa to a boil when it first goes on the stove and then it bring down to a simmer. If it doesn't boil first, the quinoa can end up mushy and the grains stuck together. Use my recipe here for cooking quinoa on the stove or in the Instant Pot! 

Recipe from our Meal Planner

Spring Herb Quinoa Salad

Spring Herb Quinoa Salad
Servings
6
Cook Time
20 minutes
Prep Time
15 minutes

This simple grain salad makes a fantastic lunch or light dinner. Serve it with a fresh baby green salad tossed with toasted walnuts for a balanced meal. If you are vegan, replace the salmon and sheep's feta with either cooked chickpeas or chopped toasted walnuts.

Ingredients

Quinoa

2 cups quinoa
3½ cups water
¼ teaspoons sea salt

Dressing

⅓ cups freshly squeezed lemon juice
⅓ cups extra virgin olive oil
1 tablespoons minced fresh rosemary
1 tablespoons fresh oregano
1 tablespoons fresh thyme
1 cloves garlic peeled
½ teaspoons Herbamare

Salad

1 cups frozen peas
1 cups smoked salmon (or leftover cooked salmon)
½ cups chopped dandelion leaves
½ cups feta cheese (sheep or cow feta)
½ cups chopped fresh chives
Directions
  1. To cook the quinoa, first rinse well in a fine mesh strainer under running water to remove the bitter saponin coating. Then place into a 2-quart pot with the water and sea salt.
  2. Cover and bring to a boil, then reduce heat to low (or medium-low) and simmer for 15 to 20 minutes. Remove pot from heat and let cool for about 30 to 60 minutes before making this salad.
  3. To make the dressing, place all ingredients into a blender and blend for about 30 seconds. The herbs don't need to be completely pureed into the dressing, just enough to release their potent flavors.
  4. To make the salad, place the cooked quinoa into a large bowl. Pour dressing over it and lightly toss.
  5. Then add all other salad ingredients, gently toss, and serve at room temp. If you quinoa is still warm, the peas will gently cook in the warm quinoa. If not, it is best to lightly cook the frozen peas in a pan of simmer water for about two minutes or so, and then add to the salad. 

Use this recipe in our Meal Planner

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Posted In
spring gluten-free lunch lunchbox ideas quinoa salmon smoked salmon whole grains whole grain salads mother's day recipe
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About the Author

Alissa Segersten, MS, CN

Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 1,800 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.

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Comments

Jenn (visitor) Jun 10, 2010 | 10:23pm

This is such a gorgeous salad, love the blossoms and the matching bowls too - beautiful photos!

Carrie (visitor) May 23, 2010 | 11:38am

Ali! I love your blog so much!! We use your recipes so often in our kitchen and I rarely tell you how much I love them! This quinoa salad is no exception!! Your photos are not only pretty, but they are happy! You and Tom make super happy healthy food! Thank you So much!!

Anonymous (visitor) May 23, 2010 | 11:20am

this dish looks delicious! Cant wait to make it. I am in phase 1 of the diet and have been eating lots of quinoa. I have a question about the diet... When can I start using vinegar or mustard? Is that not until phase 3? Thanks!

Anonymous (visitor) May 22, 2010 | 5:51pm

Hello!

I made this dish today. I happened to have everything I needed to make this except the rosemary-- this was a delicious dish! Thank you!

olivia (visitor) May 22, 2010 | 3:03am

this looks so good--i will have to try it soon. i really appreciate all of the gluten free things you post here. i'm new at the whole allergy thing--dealing with no gluten, wheat, dairy or shellfish--it's been an adventure.

Anonymous (visitor) May 21, 2010 | 12:02pm

I love those ceramic bowls! What a talent you have for photography, Ali. Sure, I'll be making the quinoa salad, but couldn't resist commenting on the photo.
like other posters, I love quinoa too and used quinoa flakes today (mixed with ground chia and some spices) as a breading substitute for schnitzel. Yum!

Stephanie (visitor) May 20, 2010 | 4:27pm

Ali- such beautiful photos, and what a tasty combo.. have to try soon. Thanks.

I Am Gluten Free (visitor) May 20, 2010 | 12:29pm

I love quinoa - it really makes eating and cooking gluten free manageable. And boy, is it easy to cook or what? I've made it in the microwave, the pressure cooker, the stovetop, and in my rice cooker. It always comes out great! I have some recipes on my blog that features quinoa - from a hearty breakfast cereal to salads. It's about as versatile as you can get. Thanks for the beautiful post and pictures!

best, Ellen

Hallie @ Daily Bites (visitor) May 17, 2010 | 9:25am

This looks amazing! It's topping my list of spring recipes to make before summer gets here. :)

The photos are splendid, by the way!

Pat (visitor) May 17, 2010 | 7:25am

Jeff, have you tried the trick referenced in the book of adding a piece of kombu seaweed to the cooking water of beans? It really works, I tried it recently.

Re: these quinoa salads, I found it necessary to halve the recipe. I tried the Quinoa and Black Bean salad in the book and it made a monstrous quantity! Despite me and my husband eating some almost every day for a week, it ended up going bad :( Freshly cooked beans do not keep very long. Lesson learned - the salad was delicious and I'll make it again - just not as much :-)

Tasty Eats At Home (visitor) May 17, 2010 | 6:52am

I love quinoa salads for lunch! This sounds great. I also love your photos with the little purple flowers...so spring-time-y!

gfe--gluten fr… (visitor) May 17, 2010 | 6:23am

Wow, Ali, if I didn't want to eat this salad by the description and recipe alone, I know I would because of the photos. They are just gorgeous. That first one especially is so appealing. I admit I've never eaten dandelion greens, but I know they have a lot of nutritional value. When I was growing up, my dad's family often used dandelions to make wine. ;-)

Shirley

Ina (visitor) May 17, 2010 | 6:10am

Hi...I have recently found your lovely blog! I love Quinoa too...it is so versatile...I also have the same dishes as you do...and those chive flowers look lovely! I too have just done a post on spring time vegetables from the market, if you want to check it out http://glutenfreedelightfullydelicous.com think I will be making some more quinoa dishes after looking at yours, Ina

Unknown (visitor) May 17, 2010 | 3:22am

Hello,

I recently read that, to make dried beans more digestible, one should use soda when soaking them.

Do you have a comment on this advice? If you agree with the analysis, do you know the appropriate proportions?

Sorry this has nothing to do with the gorgeous salad recipe you just posted. Although you have convinced me to try again with quinoa.

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