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Spring Quinoa Salad with Grilled Steak, Goat Cheese, and Lemon-Honey Dressing Recipe

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3.9 from 49 reviews

This Spring Quinoa Salad is a vibrant and refreshing dish perfect for a light lunch or dinner. Featuring fluffy quinoa mixed with crunchy snap peas, tangy red onion, creamy goat cheese, and honey-roasted almonds, it’s bursting with spring flavors. A zesty lemon dressing ties everything together, complemented by perfectly grilled New York Strip steaks seasoned with aromatic cumin and coriander. This easy-to-make meal balances protein, veggies, and vibrant herbs for a healthy and satisfying experience.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Salad

  • 1 cup quinoa (uncooked)
  • 1/2 cup diced red onion
  • 1 cup snap peas (sliced)
  • 1/2 cup goat cheese (or feta cheese)
  • 1/2 cup sliced honey roasted almonds
  • 1/2 cup chopped basil

Steak

  • 1 pound steak (boneless; New York Strip, 2 (8-ounce) steaks)
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons ground coriander
  • Salt and pepper (about 2 teaspoons each, divided)
  • 1 tablespoon olive oil (for grilling or pan cooking)

Dressing

  • 2 large lemons (zested and juiced for 3 teaspoons zest and 6 tablespoons juice)
  • 2 tablespoons honey
  • 1 teaspoon Dijon-style mustard
  • 1/3 cup olive oil
  • Salt and pepper to taste (about 1/2 teaspoon salt and 1/4 teaspoon pepper)

Additional

  • 1 teaspoon sea salt (for red onion mixture)
  • 1 teaspoon salt and 1 teaspoon pepper for steak seasoning

Instructions

  1. Make Salad: Combine the diced red onion, red wine vinegar, and 1 teaspoon sea salt in a small bowl. Set it aside and stir occasionally to soften the onion and mellow its bite. Meanwhile, cook the quinoa following package directions until tender, then allow it to cool completely—refrigerate to speed cooling if needed. Slice the sugar snap peas and chop the fresh basil, then set them aside for assembly.
  2. Make Dressing: Zest and juice the lemons to yield 3 teaspoons of zest and 6 tablespoons of juice. In a food processor or blender, combine the lemon zest and juice with honey, Dijon mustard, salt, and pepper. Blend until the zest breaks down and the mixture is well incorporated. Slowly drizzle the olive oil in a steady stream while pulsing until the dressing is just emulsified; avoid over-blending to prevent a metallic taste. Refrigerate the dressing until ready to use.
  3. Cook Steak: Mix the ground cumin, ground coriander, and 1 teaspoon each of salt and pepper in a small bowl. Evenly sprinkle this spice blend on all sides of the steaks. Heat a grill, grill pan, or large skillet over high (or medium-high) heat. Oil the grill grates or pan by rubbing with an olive oil-soaked paper towel or adding 1 tablespoon olive oil directly to the pan. Place the steak onto the hot grill or pan; it should sizzle immediately. Cook for 3 to 5 minutes per side, flipping only once, until a meat thermometer reads 130°F for medium-rare. Remove the steak from heat, cover lightly with foil, and let it rest for 5 to 10 minutes.
  4. Assemble: While the steak rests, fold the cooled quinoa, sliced snap peas, goat cheese, red onion mixture (including all juices), and chopped basil into a large bowl. Add the lemon dressing gradually to taste, tossing gently to combine—some may prefer more dressing for extra flavor. Adjust seasoning with salt and pepper as needed. Sprinkle the sliced honey roasted almonds over the top. Serve the salad alongside the steak, sliced thinly against the grain for optimal tenderness.

Notes

  • Honey roasted almonds add a sweet crunch; substitute with regular toasted almonds if preferred.
  • Refrigerate cooked quinoa ahead of time to speed up salad assembly.
  • Adjust dressing amount to suit personal taste; not all dressing may be used.
  • Steak can be cooked to your preferred doneness; use a meat thermometer for best results.
  • If a grill or grill pan is unavailable, a heavy skillet or cast iron pan works well.
  • Red wine vinegar and lemon juice contribute acidity; make sure to balance flavors when adding salt and pepper.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://ellarecipe.com/spring-quinoa-salad-with-grilled-steak-goat-cheese-and-lemon-honey-dressing-recipe/