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Lemony Spring Greens and Quinoa Salad

Hi there friends! Spring is out in full force. The sun is shining, the air is warm, and the sky is so blue. However, if where you are is not so full of sunshine, I am sharing my "sunshine in a bowl" Lemony Spring Greens and Quinoa salad to lighten up your day. Enjoy!


  • 3 cups chopped spring greens

  • 1/3 cup Yellow Split Peas or lentils

  • ½ cup Quinoa

  • ¼ cup Chopped Cucumber

  • ½ cup fresh chopped tomatoes

  • 4 artichoke hearts from the jar

  • ½ lemon (for zest and juice)

  • 2 tbsp olive oil

  • 1 tsp honey

  • 1 tsp dried or fresh Parsley

  • Salt and pepper to taste

Cooking Method:

  1. Rinse the quinoa well in a fine wire mesh sieve. Place in a pot with 1 cup of water. Place a lid on the pot, turn the heat on to high, and allow the water to come to a boil. Then simmer for 15 minutes (lid on). Fluff with fork and place in refrigerator to cool

  2. Rinse the Yellow peas. Boil 1 cup of water, add peas, bring back to a boil. Cover and simmer for 20 minutes. Rinse with cold water when done and place in the refrigerator to cool

  3. While peas and quinoa are cooking, zest the lemon, then squeeze the juice. Add lemon juice and zest to a bowl or jar along with the olive oil, salt, pepper, and honey. Whisk the ingredients together or close the jar and shake until they are combined. Set the dressing aside.

  4. Chop the tomatoes and cucumber. Toss together with chilled peas and parsley in larger bowl.

  5. Chop spring greens and artichoke hearts to smaller pieces. Toss with salad ingredients slowly, careful not to mash any peas

  6. Add cooled quinoa and lemon dressing. Toss carefully. Chill and serve

Click HERE or ON PICTURE to download the recipe

#eatyourveggies #livingwell #mindfuleating #healthymunchies

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