Bright, fresh and packed with texture, this Lemony Quinoa Salad with Spring Peas and Pistachios is the kind of recipe that makes it feel effortless to eat well. Fluffy quinoa gets tossed with sweet peas, crunchy pistachios, creamy feta and a zesty lemon dressing for a dish that’s light enough for warmer days but still satisfying enough to keep you full. Every bite has the perfect balance of citrusy brightness, nutty crunch and fresh flavour.
This lemony quinoa salad is one of my favourite recipes for easy meal prep lunches because it holds up beautifully in the fridge and tastes just as good the next day. I love portioning it into containers for quick grab-and-go lunches throughout the week, especially when I want something wholesome that doesn’t feel heavy. It also works perfectly as a simple side dish for grilled chicken, salmon, or your favourite spring and summer dinners.
As we head into peak cookout, backyard BBQ and potluck season, I love a recipe that suits a wide spectrum of diets. This quinoa salad provides those on a gluten-free diet, and the vegetarians in the group, with a protein-rich main course. For anyone on a high-protein diet, this quinoa dish is a welcome sight. Topped with creamy feta cheese and rich pistachios, this quinoa salad is nutritious, but still feels special and considered. To adjust this recipe to suit those on a vegan or dairy-free diet, simply omit the feta cheese. Whether you’re making it ahead for busy weekdays, bringing it to a picnic or potluck, or serving it alongside dinner, this quinoa salad is fresh, vibrant, and incredibly easy to throw together. That’s my kind of summer recipe!
What goes in Lemony Quinoa Salad with Spring Peas and Pistachios?
Here are the simple, nutritious ingredients you’ll need to make this quinoa salad, packed with fresh flavours, vibrant textures and high-protein ingredients.
- Vegetable broth: Cooking the quinoa in vegetable broth adds extra flavour to this vegetarian dish, but you can use water instead for a lighter taste or chicken broth if it doesn’t need to be vegetarian.
- Quinoa: Quinoa is a small, protein-rich seed that cooks up light and fluffy, making it the ideal base for this salad. Be sure to rinse the quinoa before cooking to help remove its natural coating, which can taste bitter or soapy if not washed off. Giving it a quick rinse under cold water before cooking results in a cleaner, milder flavour and a more pleasant texture.
- Frozen Peas: You can use fresh peas in this recipe if you would like, but I’d like to make a case for frozen peas. Frozen peas are picked and frozen at peak ripeness, which helps lock in their natural sweetness, bright colour, and nutrients. In many cases, I would argue that they are in fact “fresher” than fresh peas sold in stores, since those may have been harvested days earlier and lost quality over time. Frozen peas also require no shelling and are available year-round, making them a convenient and reliable option without sacrificing flavour or nutrition.
- Cucumber: This crisp and refreshing vegetable with a mild flavour and high water content adds lightness and crunch to this quinoa salad.
- Feta Cheese: This soft, crumbly cheese with a tangy, salty flavour adds richness and a creamy contrast to this salad. To make this quinoa dish vegan or dairy-free, simply leave it out.
- Fresh Mint: This fragrant herb with a cool, refreshing flavour adds brightness and a burst of freshness.
- Fresh Parsley: This fresh herb is surprisingly high in nutrients, and adds a clean, slightly pepper flavour to dishes. I prefer the vibrant taste of Italian (also known as Flat Leaf) parsley over curly parsley, but either can be used in this dish.
- Pistachios: To add crunchy texture and a nutty-flavour to this quinoa salad, a good handful of chopped pistachios is mixed in. If you can find them, shelled pistachios sold in vacuum-sealed packaging are a convenient option.
- Mediterranean Lemon Vinaigrette: This very simple vinaigrette recipe is wildly popular here on Style and Grace! With just 3 ingredients (plus salt and pepper) this easy little recipe makes the most delicious dressing that is perfect for dressing greens, grilled veggies and adding to grains. In this quinoa salad, it adds bright lemon flavour, soaking into the quinoa and turning the fresh herbs, creamy feta and crisp veggies into a deliciously balanced mixture of flavours and textures.
- Red Pepper Flakes: If you like just a little heat in your dishes, a pinch of red pepper flakes is a nice addition. If chili spice isn’t your thing, simply leave them out.
SERVING SUGGESTIONS
SERVING SUGGESTIONSLemony Quinoa Salad with Spring Peas and Pistachios pairs beautifully with light, fresh dishes that let its bright citrus flavour and toothsome texture shine. It works particularly well as the bright, fresh anchor to a relaxed vegetarian meal. Serve it alongside a simple summer soup, such as chilled cucumber, and warm flatbread with Whipped Feta with Roasted Garlic and Thyme, for a satisfying meal. If meat protein is being served, this quinoa salad is excellent as a side dish for grilled chicken, salmon or shrimp. Round it out with grilled asparagus or roasted rainbow carrots for a fresh and easy spring or summer menu. I often meal-prep this delicious quinoa salad for my own lunches, sometimes adding chickpeas, or leftover roasted or grilled chicken for an extra protein boost.
DRINK PAIRINGS
DRINK PAIRINGSA crisp Sauvignon Blanc would be my first choice for pairing with this lemony quinoa salad with peas, feta, pistachios, mint and parsley because its bright acidity and citrusy, herbaceous notes complement the fresh flavours of this dish. Other excellent wine pairings include Albariño, Vermentino, and Assyrtiko, all of which offer fresh acidity and mineral notes that enhance Mediterranean-inspired quinoa dishes. For a lighter option, a dry rosé also complements the bright, summery flavours. Sparkling water infused with lemon and mint is a simple, elegant, non-alcoholic option, while a lightly sweetened iced green tea with lemon adds a refreshing contrast to the salty feta and rich pistachios. For a touch of colour and sweetness, a Sparkling Pomegranate Lime Spritzer makes an elevated, but alcohol-free, pairing for this dish.
Looking for other delicious quinoa salad recipes?
Lemony Quinoa Salad with Spring Peas and Pistachios
Ingredients
- 1 3/4 cup low sodium vegetable broth
- 1 cup uncooked quinoa
- 2 cups frozen peas
- 1 cup chopped cucumber
- 1/2 cup crumbled feta cheese
- 3 Tbsp finely chopped fresh mint
- 1/4 cup finely chopped fresh parsley
- 1/2 cup chopped pistachios
- Mediterranean Lemon Vinaigrette
- Salt and pepper to taste
- Pinch of red pepper flakes (optional)
Instructions
- In a small saucepan, bring the broth to a boil. Rinse the quinoa well, then stir it into the broth. Reduce the heat to low and simmer, covered, for 15 minutes. Remove from heat and sprinkle the frozen peas evenly over the top of the hot quinoa. Replace the lid and allow to rest for 10 minutes while the hot quinoa steams the peas. Stir in the peas and allow to cool completely.
- Transfer the cooled quinoa and peas to a large bowl and toss with the cucumber, feta, mint, parsley and pistachios. Add 1/4 cup of the Mediterranean Lemon Vinaigrette, then taste, adding more dressing, and salt and pepper, to suit your preference. Sprinkle with red chili flakes if desired, and serve chilled or at room temperature. Leftovers keep well in a covered container in the fridge for up to 3 days. Reserve the leftover vinaigrette and add more as needed, since the quinoa will continue absorbing the dressing as it chills in the fridge.
