Bright, fresh, and bursting with springtime flavors, this Spring Quinoa with Asparagus, Peas & Pickled Onion is a celebration of the season. Crisp asparagus and tender peas mingle with nutty quinoa, while tangy pickled onions add a zesty pop to every bite. In just 40 minutes, you’ll have a vibrant dish that’s as nourishing as it is delicious, perfect for a quick weeknight dinner or a light lunch.
The combination of textures—crunchy, creamy, and slightly chewy—creates a satisfying harmony, while the bright, herbaceous flavors awaken your palate. Packed with protein and veggies, this recipe is a wholesome way to savor the best of spring. It’s a dish that feels indulgent yet effortlessly healthy, leaving you refreshed and energized.
Fresh & Flavorful Ingredients
- ¾ cup uncooked Lundberg Farms Organic Antique White Quinoa (or any quinoa variety)
- 1⅓ cups water
- 1 bunch asparagus, tough ends trimmed and chopped into small pieces
- 1 cup frozen peas, thawed (fresh peas work too!)
- ½ cup pickled red onions (store-bought or homemade)
- ¼ cup chopped fresh parsley and/or chives (use both for extra flavor)
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1½ tablespoons extra-virgin olive oil
- ¾ teaspoon sea salt, plus more to taste
- 1 hard-boiled egg, grated (optional, for garnish)
- Mint and/or basil, for garnish
- Freshly ground black pepper, to taste
- For the Creamy Green Goddess Dressing:
- ½ cup whole milk Greek yogurt (or plain yogurt)
- 2 tablespoons fresh lemon juice
- 2 tablespoons tahini (or substitute with almond butter for a nutty twist)
- 1 garlic clove
- ½ cup fresh parsley or cilantro
- 2 tablespoons fresh dill or tarragon
- ½ teaspoon sea salt
Simple Step-by-Step Instructions
- Cook the quinoa: Rinse the quinoa thoroughly. Combine it with water in a medium pot. Bring to a boil, then cover, reduce heat, and simmer for 15 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork and set aside to cool.
- Blanch the asparagus: Bring a large pot of salted water to a boil. Prepare a bowl of ice water nearby. Drop the chopped asparagus into the boiling water for 1 minute. Drain and immediately transfer to the ice water to chill for 1 minute. Drain again and pat dry.
- Make the dressing: In a food processor, combine Greek yogurt, lemon juice, tahini, garlic, fresh herbs, and salt. Pulse until creamy and smooth. If too thick, add 1 to 3 tablespoons of water and pulse again. Set aside.
- Assemble the salad: In a large bowl, combine the cooled quinoa, blanched asparagus, peas, pickled onions, chopped herbs, and lemon zest. Toss gently to mix.
- Add the finishing touches: Drizzle with lemon juice, olive oil, and sprinkle with salt and freshly ground black pepper. Toss again and season to taste.
- Serve: Transfer the salad to a serving platter. Drizzle generously with the creamy green goddess dressing. Top with grated hard-boiled egg and garnish with fresh mint and/or basil. Enjoy!
Perfect Pairings: Serving Suggestions
This Spring Quinoa dish is a versatile star on its own, but it pairs beautifully with grilled chicken, salmon, or a simple poached egg for added protein. For a light lunch, serve it alongside a crisp green salad or a slice of crusty sourdough bread. It’s also a fantastic addition to a springtime picnic or potluck spread!
Make It Your Own: Recipe Variations
Feel free to customize this recipe to suit your taste or pantry. Swap the asparagus for broccolini or green beans, or use feta cheese instead of grated egg for a tangy twist. If you’re not a fan of tahini, try almond butter or omit it entirely for a lighter dressing. For a vegan version, skip the egg and use plant-based yogurt in the dressing.
Quick Tips for Time-Saving Success
To save time, cook the quinoa and hard-boil the egg ahead of time. You can also prep the asparagus and dressing the night before and store them separately in the fridge. If you’re short on fresh herbs, use 1 teaspoon of dried herbs for every tablespoon of fresh—just adjust to taste.
Keep It Fresh: Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. The quinoa may absorb some of the dressing, so add a splash of lemon juice or olive oil when reheating to refresh the flavors. This dish is best enjoyed cold or at room temperature, so avoid microwaving it if possible.
Essential Equipment for Effortless Prep
A food processor or blender is key for making the creamy green goddess dressing smooth and consistent. A fine grater works best for the hard-boiled egg, and a sharp chef’s knife will make chopping the asparagus and herbs a breeze. Don’t forget a large mixing bowl for tossing everything together!
Spring Quinoa with Asparagus, Peas & Pickled Onion
Ingredients
Quinoa Base
- ¾ cup uncooked Lundberg Farms Organic Antique White Quinoa
- 1⅓ cups water
Vegetables & Herbs
- 1 bunch asparagus tough ends trimmed
- 1 cup frozen peas thawed
- ½ cup pickled red onions
- ¼ cup chopped fresh parsley and/or chives
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1½ tablespoons extra-virgin olive oil
- ¾ teaspoon sea salt plus more to taste
- 1 hard boiled egg grated
- Mint and/or basil for garnish
- Freshly ground black pepper
Creamy Green Goddess Dressing
- ½ cup whole milk Greek yogurt
- 2 tablespoons fresh lemon juice
- 2 tablespoons tahini
- 1 clove garlic
- ½ cup fresh parsley or cilantro
- 2 tablespoons fresh dill or tarragon
- ½ teaspoon sea salt
Instructions
- Rinse the quinoa and combine it with the water in a medium pot. Bring to a boil, cover, reduce the heat, and simmer for 15 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork and set aside to cool.
- Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Chop the asparagus into small pieces and drop them into the boiling water for 1 minute. Drain, transfer to the ice water, and chill for 1 minute. Drain and pat dry.
- Make the dressing: In a food processor, combine the yogurt, lemon juice, tahini, garlic, fresh herbs, and salt. Pulse to combine. The dressing should be creamy and spoon-able. If it’s too thick, add 1 to 3 tablespoons of water and pulse again.
- In a large bowl, combine the quinoa, asparagus, peas, pickled onions, chopped herbs, and lemon zest and toss to combine. Add the lemon juice, olive oil, salt, and several grinds of pepper and toss again. Season to taste and transfer to a serving platter. Drizzle with the creamy green goddess dressing, then top with the grated egg and fresh herbs.