Vibrant Spring Mix Salad with Quinoa

I’ve always enjoyed finding new ways to make lunch exciting. As someone who brings their lunch to work most days, I know how boring the same old sandwich can get. That’s why I started experimenting with grain-based salads a few years ago. Now, they’re my go-to lunch option, especially during busy weeks.

This spring mix salad with quinoa has become one of my favorite midday meals. It’s easy to put together on Sunday evening while I’m making dinner, and it stays fresh in the fridge for several days. I like to portion it out into containers, so I can grab and go in the morning without any fuss.

Looking for a lunch that’s filling but won’t leave you feeling sluggish? This combination of greens and quinoa might be just what you need. Plus, you can easily change up the toppings based on what you have in your fridge – that’s what makes it perfect for using up leftover veggies.

What Kind of Mixed Greens Should I Use?

Spring mix usually contains a variety of baby lettuces and tender greens, but you’ve got plenty of options when choosing your base. Traditional spring mix typically includes baby romaine, red and green leaf lettuces, arugula, spinach, and sometimes herbs like parsley or dill. If you’re buying from the store, you can use any pre-packaged spring mix, or create your own blend by combining different tender greens. For this salad, I’d suggest avoiding tougher greens like full-grown kale or mature spinach, since they might overpower the delicate balance of flavors. Just make sure to give your greens a good wash and dry them thoroughly – nobody likes a watery salad!

Options for Substitutions

This colorful salad is super adaptable and you can easily swap ingredients based on what you have in your fridge:

• Quinoa: Not a quinoa fan? Try using cooked farro, brown rice, or even couscous. Just make sure to cook and cool them before adding to your salad.
• Mixed greens: Any leafy greens work great here – try spinach, arugula, romaine, or even kale (just massage it first with a bit of olive oil to soften it up).
• Broccoli slaw: You can swap this with regular coleslaw mix, shredded carrots, or julienned jicama for that nice crunch.
• Broccoli sprouts: Other sprouts like alfalfa or radish sprouts work just as well, or you can skip them if you can’t find any.
• Slivered almonds: Any nuts or seeds will do – try walnuts, pecans, sunflower seeds, or pumpkin seeds for different flavors and textures.
• Honey mustard dressing: Feel free to use any dressing you like – balsamic vinaigrette, ranch, or a simple olive oil and lemon juice combo all work great with these ingredients.

Watch Out for These Mistakes While Making

The biggest mistake when preparing this salad is not rinsing the quinoa thoroughly before cooking, which can leave behind a bitter, soapy taste from its natural coating called saponin – make sure to rinse it in cold water until the water runs clear. A common error is adding the avocado and dressing too early, causing the greens to become soggy and the avocado to brown – instead, add these ingredients just before serving to maintain freshness and texture. To keep your salad crisp and appealing, avoid cutting the vegetables too far in advance, and if you must prep ahead, store wet ingredients (like tomatoes and cucumbers) separately from the leafy greens until serving time. For the best results, toast your slivered almonds in a dry pan for 3-5 minutes until lightly golden – this simple step adds an extra layer of nutty flavor and crunch to your salad.

What to Serve With Quinoa Spring Mix Salad?

This colorful salad works great as a main dish, but you can easily pair it with some protein to make it even more filling. A piece of grilled chicken breast or salmon fits perfectly with these fresh ingredients and adds extra staying power to your meal. For my vegetarian friends, I love serving this with a warm bowl of lentil soup or some crispy falafel on the side. You can also toast up some pita bread or whole grain crackers to add some satisfying crunch to your plate – they’re perfect for scooping up any extra dressing or avocado pieces that might fall to the bottom of your bowl.

Storage Instructions

Keep Fresh: If you want to prep this salad ahead, store the dressed and undressed components separately. Keep the mixed greens, veggies, and toppings in an airtight container lined with paper towels to absorb excess moisture. The cooked quinoa can go in a separate container. Both will stay fresh in the fridge for 3-4 days.

Prep Ahead: You can make your life easier by prepping ingredients in advance! Cook the quinoa, chop all the veggies (except avocado), and store them separately in the fridge. When you’re ready to eat, just slice the avocado fresh and toss everything together with the dressing. This way, nothing gets soggy!

Pack for Lunch: This salad makes a great packed lunch! Layer ingredients in a jar with dressing at the bottom, followed by harder veggies, quinoa, and greens on top. Keep avocado and almonds separate until ready to eat to maintain their texture. Just shake and enjoy when lunchtime rolls around!

Preparation Time	15-25 minutes
Cooking Time	10-15 minutes
Total Time	25-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 350-400
• Protein: 10-15 g
• Fat: 20-25 g
• Carbohydrates: 40-50 g

Ingredients

• 1/4 cup cooked quinoa
• 1/4 green pepper (diced)
• 1 celery stalk (diced)
• 1/2 cucumber (diced)
• 2 cups mixed greens (I like Fresh Express Spring Mix)
• 1 handful broccoli sprouts
• 1 cup broccoli slaw
• 1/4 cup slivered almonds
• 1/4 green onion (thinly sliced)
• 2-3 sweet peppers (thinly sliced)
• 1/2 avocado (diced)
• 1 cup red cabbage (shredded)
• 1 roma tomato (diced)
• 2 tbsp honey mustard dressing (I use Ken’s Steakhouse)
• 1 tsp ground black pepper (freshly ground for best flavor)

Step 1: Cook the Quinoa

Start by rinsing 1 cup of quinoa thoroughly under cold water.

This helps to remove any bitterness from the quinoa.

Once rinsed, add the quinoa to your Instant Pot along with 1 ½ cups of water and a pinch of salt.

Seal the lid and press the manual button, setting the time to 1 minute.

Once the cooking time is complete, release the steam and let the quinoa sit for about 10 minutes to soak up any remaining moisture.

Step 2: Fluff and Cool the Quinoa

After the resting period, use a fork to fluff the quinoa.

This will help prevent clumping and make it light and airy.

Set it aside to cool while preparing the rest of the salad ingredients.

Step 3: Prepare the Salad Ingredients

While waiting for the quinoa to cool, prepare the salad ingredients.

Dice 2-3 sweet peppers, 1/4 of a green onion, 1/2 an avocado, and 1/4 of a green pepper.

Next, chop 1 celery stalk, 1 Roma tomato, and 1 cup of red cabbage.

Slice 1/2 a cucumber and gather 1 cup of broccoli slaw along with a handful of broccoli sprouts.

Ensure all vegetables are cut into bite-sized pieces for an even mix in the salad.

Step 4: Combine the Salad

In a large bowl, combine the cooled quinoa with all the prepared vegetables and salad ingredients.

Ensure everything is evenly distributed for a cohesive salad mix.

Step 5: Add Toppings and Toss

Top the salad with 1/4 cup of almond slivers, 1 teaspoon of black pepper, and 2 tablespoons of honey mustard dressing.

Gently toss the salad to combine all the ingredients without mashing the softer elements like avocado.

Make sure everything is well-coated with the dressing.

Step 6: Serve Immediately

Once everything is well mixed and coated, serve the salad immediately.

Enjoy this colorful, nutritious, and flavorful dish as a main or side at your next meal!