Spring Vegetable & Lemon Herb Quinoa Salad with Grilled Halloumi
A vibrant spring salad featuring seasonal asparagus, peas, and radishes tossed with fluffy quinoa, fresh herbs, and a zesty lemon dressing. Grilled halloumi cheese adds a savory, smoky protein contrast. Perfect as a light lunch or side dish, with a vegan option swapping halloumi for marinated tofu.
Overview
This Spring Vegetable & Lemon Herb Quinoa Salad combines fluffy quinoa with fresh asparagus, peas, radishes, and aromatic herbs, all tossed in a bright lemon dressing. Grilled halloumi cheese adds a smoky, savory element that enhances the Mediterranean flavors. For vegan diets, swap halloumi with marinated and grilled tofu for a similar protein boost.
Why you’ll love it
- Light yet satisfying with fresh seasonal vegetables and hearty quinoa.
- Bright, zesty lemon dressing that enhances the flavors.
- Grilled halloumi provides a deliciously crispy, savory contrast.
- Versatile recipe with a vegan protein alternative.
- Quick and easy to prepare, ready in under an hour.
Ingredient notes
- Quinoa: Use rinsed quinoa to remove natural bitterness. White or tri-color quinoa works well.
- Asparagus: Choose fresh, bright green stalks about pencil thickness.
- Halloumi: A semi-hard, salty cheese ideal for grilling. For a vegan version use firm tofu marinated in lemon juice and herbs.
- Herbs: Fresh parsley and mint add Mediterranean brightness.
- Lemon dressing: Combines lemon juice, olive oil, garlic, and a touch of honey or agave.
Step-by-step
Step 1: Cook the quinoa
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Rinse 150 g (about 3/4 cup) quinoa under cold water using a fine sieve. Place in a saucepan with 300 ml (1 1/4 cups) water and a pinch of salt. Bring to a boil, reduce to a simmer, cover and cook for 15 minutes or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and transfer to a large bowl to cool slightly.
Step 2: Prepare the vegetables
Trim and cut 200 g fresh asparagus into 3 cm pieces. Blanch in boiling salted water for 2 minutes until bright green and crisp-tender. Drain and immediately plunge into ice water to stop cooking. Shell 100 g fresh or frozen peas (if frozen, thaw before use). Thinly slice 6 radishes.
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Step 3: Make the lemon herb dressing
In a small bowl, whisk together 60 ml (1/4 cup) extra virgin olive oil, juice of 1 large lemon (about 60 ml/4 tablespoons), 1 small garlic clove minced, 1 teaspoon honey or agave syrup, salt and pepper to taste.
Step 4: Grill the halloumi (or tofu for vegan option)
Slice 200 g halloumi into 1 cm thick slices. Preheat a grill or grill pan over medium-high heat. Grill halloumi for 2-3 minutes per side until golden brown and grill marks appear. Alternatively, for vegan option, marinate sliced firm tofu in lemon juice, olive oil, garlic, and herbs for 15 minutes, then grill similarly.
Step 5: Assemble the salad
In the bowl with quinoa, add asparagus, peas, sliced radishes, chopped fresh parsley (about 15 g) and mint (about 10 g). Pour dressing over and gently toss to combine. Season with additional salt and pepper if needed.
Step 6: Serve
Divide salad among serving bowls or plates, then top each portion with grilled halloumi slices. Serve immediately for best flavor and texture.
Serving & storage
This salad is perfect served fresh at room temperature or slightly chilled. It works well for lunch, light dinner, or as a side salad. Leftovers should be stored separately from grilled halloumi in airtight containers in the refrigerator and consumed within 2 days. Reheat halloumi briefly on a grill or pan before serving for best texture.
Chef tips
- Rinse quinoa well to remove its natural bitter coating (saponin).
- Blanching asparagus and shocking in ice water preserves color and crunch.
- Use freshly squeezed lemon juice for the best flavor in the dressing.
- Grill halloumi over medium-high heat to get a crispy outside without melting the cheese.
- Leftover grilled halloumi can be stored separately and quickly reheated on a grill or pan before serving.
Ingredients
- 150 g (3/4 cup)quinoa, rinsed
- 300 ml (1 1/4 cups)water
- 200 gfresh asparagus, trimmed and cut into 3 cm pieces
- 100 gfresh or thawed peas
- 6radishes, thinly sliced
- 15 g (1/4 cup)fresh parsley, chopped
- 10 g (1/3 cup)fresh mint, chopped
- 60 ml (1/4 cup)extra virgin olive oil
- 60 ml (4 tablespoons)lemon juice (about 1 large lemon)
- 1small garlic clove, minced
- 1 teaspoonhoney or agave syrup
- to tastesalt and black pepper
- 200 ghalloumi cheese, sliced 1 cm thick (or firm tofu for vegan option)
Equipment
- Saucepan with lid
- Fine mesh sieve
- Bowl
- Small mixing bowl
- Whisk
- Grill or grill pan
- Knife and cutting board
- Serving bowls or plates
Nutrition per serving
- Calories370
- Protein20 g
- Carbs35 g
- Fat16 g
Step-by-step
Step 1
Cook the quinoa: Rinse quinoa under cold water, then simmer covered in water for 15 minutes. Let stand covered 5 minutes off heat, then fluff with a fork and cool slightly.Step 2
Prepare the vegetables: Blanch asparagus for 2 minutes, then shock in ice water. Shell peas if fresh; thaw if frozen. Thinly slice radishes.Step 3
Make the lemon herb dressing: Whisk olive oil, lemon juice, minced garlic, honey/agave, salt, and pepper together until emulsified.Step 4
Grill the halloumi: Preheat grill. Grill halloumi slices 2-3 minutes per side until golden brown. For vegan option, marinate tofu 15 minutes and grill similarly.Step 5
Assemble the salad: Combine quinoa, asparagus, peas, radishes, herbs, and dressing in a large bowl. Toss gently and season as needed.Step 6
Serve: Divide salad among plates, topping each with grilled halloumi slices. Serve immediately.
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