Spring Quinoa Salad with Peas, Radishes, and Feta

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

A vibrant quinoa salad featuring tender peas, crisp radishes, and salty feta, dressed with a light vinaigrette that highlights the freshness of spring produce. This mediterranean-inspired salads ready in about 20 minutes pairs cooked quinoa, frozen peas, radishes 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 220 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.

Ingredients

• 1 1/2 cups (about 1/3 cup uncooked) cooked quinoa
• 1 cup, thawed frozen peas
• 1/2 cup, thinly sliced radishes
• 1/2 cup, chopped cucumber
• 1/4 cup, crumbled feta cheese
• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp honey
• 1/2 tsp Dijon mustard
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp, chopped fresh dill

Instructions

1. Step 1: In a large bowl, combine cooked quinoa, peas, radishes, cucumber, and feta cheese.
2. Step 2: In a small jar, combine 2 tbsp olive oil, red wine vinegar, honey, Dijon mustard, salt, and pepper. Seal and shake vigorously to emulsify the dressing.
3. Step 3: Pour the dressing over the quinoa mixture and toss until well combined. Gently stir in fresh dill.
4. Step 4: Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.