Pea Shoot & Dill Quinoa Salad with Lemon Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing, protein-packed salad featuring peppery pea shoots, nutty quinoa, and a zesty lemon dressing. This mediterranean-inspired salads ready in about 40 minutes pairs Quinoa, Fresh pea shoots, Cucumber into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (10 ratings) Prep: 25 min Cook: 15 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse quinoa thoroughly under cold water in a fine-mesh strainer. In a medium saucepan, combine quinoa and 2 cups water; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
  2. Step 2: Fluff quinoa with a fork and spread it on a baking sheet to cool completely (about 20 minutes).
  3. Step 3: While quinoa cools, finely chop cucumber and red onion. Place in a large bowl.
  4. Step 4: In a small bowl, whisk together lemon juice, olive oil, honey, 1 tbsp dill, salt, and pepper until emulsified.
  5. Step 5: Add cooled quinoa, pea shoots, and cucumber-onion mixture to the bowl. Toss gently until evenly coated with dressing and pea shoots are just wilted.
  6. Step 6: Serve immediately, garnished with remaining 1 tbsp dill. The salad should be bright, crisp, and lightly dressed.

Frequently asked questions

How long does Pea Shoot & Dill Quinoa Salad with Lemon Vinaigrette take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pea Shoot & Dill Quinoa Salad with Lemon Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quinoa from drying out.

Can I substitute ingredients in Pea Shoot & Dill Quinoa Salad with Lemon Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pea Shoot & Dill Quinoa Salad with Lemon Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pea Shoot & Dill Quinoa Salad with Lemon Vinaigrette?

Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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