Springtime Veggie Quinoa Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A vibrant, nutrient-packed salad bursting with seasonal vegetables and a zesty lemon-herb dressing. This mediterranean-inspired salads (vegan) ready in about 60 minutes pairs quinoa, cherry tomatoes, bunch asparagus 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.

Ingredients

• 1 cup quinoa
• 12 oz cherry tomatoes
• 1 bunch asparagus
• 1 small red onion
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1/4 cup fresh dill
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water. In a saucepan, combine quinoa with 2 cups water and 1 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until tender.
2. Step 2: Preheat oven to 400°F (200°C). Toss 12 oz cherry tomatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast for 20 minutes until softened and slightly caramelized.
3. Step 3: Trim asparagus stalks and cut into 1/2-inch pieces. Sauté 1 small red onion, diced, in 2 tbsp olive oil over medium heat for 5 minutes until softened but not browned.
4. Step 4: In a large bowl, combine cooked quinoa, roasted tomatoes, sautéed onion, and asparagus. Stir in 2 tbsp lemon juice, 1/4 cup fresh dill, and remaining 1 tbsp olive oil. Toss until evenly coated. Season with remaining 1/2 tsp salt and 1/4 tsp black pepper.