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March 22, 2019

SUPER EASY SPRING GREEN SALAD (VEGAN, GF)

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This super easy, healthy and vibrant spring green & quinoa salad is inspired by all the fresh spring flavours. Crispy, crunchy, zingy & fresh – it’s so rich in flavours and textures. Best of all, it comes together in just under 25 minutes and requires minimum cooking skills. A perfect vegetarian/vegan dinner side or lunch.

Healthy Spring Green Salad with Quinoa (Vegan, GF)

Officially, it was the first day of spring yesterday, as it was the day of the spring equinox. It fills me with so much joy to finally see the trees starting to blossom and for all the vibrant colours to come to life. I’m definitely done with hibernating for the winter season and I’m so looking forward to embracing the Spring on every level, both spiritually and physically.

Healthy Spring Green Salad with Quinoa (Vegan, GF)

Having returned from my local farmer’s market the other day with a bag full of greens (I think my body is trying to tell me something…), I thought it would be a great idea to put all the spring greens into a vibrant healthy salad for a quick-fix meal.

HOW TO MAKE THIS FRESH & ZINGY SPRING GREEN SALAD

To make this nutritious green salad a little more interesting, I added a teaspoon of turmeric whilst cooking my quinoa. I find that it makes quinoa more flavoursome, as well as more nutritional. My advice for perfectly fluffy quinoa is to cook it using the ratio of 1 part quinoa to 2 parts water. Once you’ve combined quinoa and water, bring it to a boil, stir in the ground turmeric, season with salt and pepper, reduce to simmer, cover with a lid and don’t stir until all the water is absorbed. Then just fluff it with a fork and ta da – it’s ready!

Healthy Spring Green Salad with Quinoa (Vegan, GF)

When it comes to greens, just add whichever green veggies your heart desires – you’ll never go wrong! I used a combination of crispy asparagus, fresh peas, crunchy cucumber, spring onions and creamy avocado.

I really hope you get to enjoy this fresh and vibrant spring green salad. If you re-create this recipe, be sure to drop a comment here on the blog, tag me in your photos on Instagram, Facebook or Pinterest so I don’t miss them. It gives me so much joy seeing your takes on my recipes!

Healthy Spring Green Salad with Quinoa (Vegan, GF)

If you’re after some more delicious salad recipes, check out my other recipes here:

  • Grilled nectarine & lentil salad
  • Watermelon salad with vegan Parmesan
  • Green kale salad with spicy roasted chickpeas
  • Easy Moroccan inspired salad

See you next week.

Healthfully yours,

Tania  x

Pin for later:

Spring green salad on a white plate

SUPER EASY SPRING GREEN SALAD(VEGAN, GF)

Tania Pilcher | Fit Foodie Nutter
This super easy, healthy and vibrant spring green & quinoa salad is inspired by all the fresh spring flavours. Crispy, crunchy, zingy & fresh – it’s so rich in flavours and textures. Best of all, it comes together in just under 25 minutes and requires minimum cooking skills. A perfect vegetarian/vegan dinner side or lunch.
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Lunch, Side dish
Cuisine British
Servings 4

Ingredients
  

For the salad:
  • ½ cup quinoa , rinsed and drained
  • 1 tsp ground turmeric
  • Salt & pepper to taste
  • A bunch of fresh asparagus (7-8 spears), cut in half
  • 1 tsp olive oil
  • ½ cup fresh peas
  • ½ cup sweetcorn (fresh or tinned)
  • ½ cucumber , thinly sliced
  • 2 big handfuls of spinach leaves
  • 2 tbsp pine nuts
  • A bunch of fresh mint leaves , roughly chopped
  • 2-3 sprigs of spring onions
  • 1 avocado , thinly sliced
  • Juice of ½ lemon
For the dressing:
  • 3 tbsp olive oil
  • 1 tsp balsamic vinegar
  • 1 tsp lemon juice
  • Honey or maple syrup to taste

Instructions
 

  • Combine water and quinoa in a saucepan and bring to a boil. When it starts boiling, add ground turmeric, season with salt and pepper, cover with a lid and simmer on a medium heat for 10-15 mins until all the water is absorbed. When cooked, fluff it up with a fork and let it cool down a little.
  • Whilst the quinoa is cooking, heat up the olive oil in a grill pan. When the pan is really hot, add the asparagus, season with salt and pepper and cook on high heat for 3-5mins until the asparagus is tender yet still a little crunchy. Set aside.
  • In a big mixing bowl, combine fresh peas, sweetcorn, cucumber, spinach leaves, pine nuts, mint leaves, spring onions, avocado, grilled asparagus and slightly cooled quinoa. Squeeze the lemon juice and mix well.
  • To make a dressing, combine the ingredients in a jar and whisk well. Pour over the salad just before serving.

Notes

*Serves 4 as a side or 2 as the main dish. 
Keyword spring greens, salad, healthy salad, vegetarian, vegan, asparagus, quinoa
Making this? I’d love to see!Tag your snaps @Fit.Foodie.Nutter and #fitfoodienutter

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Filed Under: Lunch, Recipe, Side dish Tagged With: clean eating, gluten free, healthy, healthy recipes, salad, spring salad, vegan

Reader Interactions

Comments

  1. Jenna says

    March 24, 2019 at 11:44 pm

    5 stars
    MMM I just recently had a quinoa salad out and wanted to recreate it at home. Your version was spot on. Love the tumeric, too!

    Reply
    • Tania says

      March 27, 2019 at 2:12 pm

      Thank you so much Jenna! And I love having some inspiration when eating out too!

      Reply
  2. Jori says

    March 25, 2019 at 12:16 am

    5 stars
    This salad is so pretty! I love how vibrant it looks. I bet it tastes even better.

    Reply
    • Tania says

      March 27, 2019 at 2:11 pm

      Thank you so much Jori! It does taste rather delicious, if I may say so myself. Hope you get to try it soon.

      Reply
  3. Andrea Metlika says

    March 25, 2019 at 12:27 am

    5 stars
    Beautiful looking salad. Absolutely love all the fresh vegetables in this. I could eat the whole thing.

    Reply
    • Tania says

      March 27, 2019 at 2:11 pm

      Thank you Andrea. I had the same problem – struggled to put my fork down to stop eating it!

      Reply
  4. Tilly says

    March 25, 2019 at 12:40 am

    5 stars
    The colours are so vibrant and this salad is absolutely stunning. Will be made weekly during spring here.

    Reply
    • Tania says

      March 27, 2019 at 2:10 pm

      Thank you so much Tilly! I hope you’ll enjoy it as much as I did x

      Reply
  5. Lauren | Delicious Little Bites says

    March 25, 2019 at 12:52 am

    5 stars
    What a perfectly green, spring salad! I love all the ingredients and those pops of yellow make it look so fresh and inviting. Great recipe!!

    Reply
    • Tania says

      March 27, 2019 at 2:09 pm

      Thank you very much indeed Lauren! Hope you get to try it x

      Reply
  6. Becky Chapek says

    April 2, 2019 at 2:22 am

    5 stars
    OMG this was so good. I used organic frozen peas and corn. Omitted quinoa and served as side with lemon pepper salmon. I cleaned my plate and almost licked it. This is my first time coming across your website (via this recipe on pinterest) and I will be trying a lot more of your recipes.
    Thanks,
    Becky

    Reply
    • Tania says

      April 7, 2019 at 6:41 pm

      Hi Becky! Thank you so much for such a kind comment:) You’ve really made my day! And I’m so glad you enjoyed this salad as much as I did. Enjoy the rest of your Sunday Becky x

      Reply
  7. Kay says

    May 30, 2021 at 9:43 pm

    How many servings is this? Thanks!

    Reply
    • Tania says

      June 4, 2021 at 12:49 pm

      Hi Kay. It serves 4 servings as a side salad or 2 portions as the main dish x

      Reply

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Hi, I’m Tania! Here on my blog I share delicious, healthy & easy to prepare vegan & vegetarian recipes for nutritious and wholesome meals, as well as my passion for healthy, mindful living and travel. Thank you for stopping by and happy browsing. Read More…

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