Warm Spring Salad

Name: Warm Spring Salad
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: 1 cup uncooked quinoa; 1.5 cups vegetable broth or water; 0.5 tbsp extra virgin olive oil; 1 leek, sliced into rounds or half moons; 2 garlic cloves, minced; 1 bunch asparagus, ends trimmed and chopped into 1 inch pieces; 1 cup diced strawberries; 0.75 cup fresh or frozen peas; 1 cup fresh parsley, roughly chopped; 2 to 3 tbsp extra virgin olive oil; 3 tbsp fresh lemon juice; 0.5 tbsp pure maple syrup; 0.25 tsp fine grain sea salt; Black pepper to taste; Lemon zest for garnish

This vibrant, veggie packed salad is the perfect way to welcome spring with fresh asparagus, sweet strawberries, and fluffy quinoa.

By Daily Recipes Book· 🌍 American· July 15, 2026

dailyrecipesbook.com

Prep

30 minutes

Cook

25 minutes

Total

55 minutes

Serves

There is nothing quite like the first fresh produce of spring to get you excited for the kitchen again. This salad is one of my favorite ways to celebrate the season because it combines bright flavors like lemon and strawberries with satisfying, healthy ingredients like quinoa and asparagus.

It is very light but still fills you up, making it a wonderful lunch or dinner side. My quick tip is to hold off on adding the strawberries until the very last second if you are making this ahead of time, as they can tint the quinoa a soft pink color once they settle into the warm grains.

Ingredients

1 cup uncooked quinoa
1.5 cups vegetable broth or water
0.5 tbsp extra virgin olive oil
1 leek, sliced into rounds or half moons
2 garlic cloves, minced
1 bunch asparagus, ends trimmed and chopped into 1 inch pieces
1 cup diced strawberries
0.75 cup fresh or frozen peas
1 cup fresh parsley, roughly chopped
2 to 3 tbsp extra virgin olive oil
3 tbsp fresh lemon juice
0.5 tbsp pure maple syrup
0.25 tsp fine grain sea salt
Black pepper to taste
Lemon zest for garnish

Instructions

1
Rinse the quinoa well in a fine mesh strainer, then place it in a medium pot with the broth or water.
2
Bring the liquid to a low boil, then reduce the heat to low, cover with a tight lid, and simmer for 15 to 17 minutes until the liquid is absorbed.
3
Remove the pot from the heat and let it sit, covered, for 5 minutes before fluffing it with a fork.
4
While the quinoa cooks, heat the half tablespoon of oil in a large skillet or wok over medium heat.
5
Add the sliced leeks and minced garlic, sautéing for about 5 minutes until soft.
6
Add the chopped asparagus to the skillet and cook for another 5 to 10 minutes until the spears are tender but still have a nice crisp bite.
7
Stir in the peas, fresh parsley, and strawberries, then cook for just another minute or two before removing from the heat.
8
In a small bowl, whisk together the dressing ingredients, including the olive oil, lemon juice, maple syrup, salt, and pepper.
9
Pour the dressing over the vegetable mixture in the skillet, add the cooked quinoa, and toss everything together until well combined and warm.

💡 Tips

Store any leftovers in an airtight container in the fridge for up to two days. You can serve this salad warm or at room temperature. For extra texture and protein, try topping your bowl with a handful of pumpkin seeds or toasted hemp seeds.

#healthy #vegan #vegetarian #gluten free #high protein

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