Do I need to cook quinoa for this no‑cook salad?

You can use pre‑cooked quinoa or soak dry quinoa in hot water for 10 minutes, then drain and cool.

Can I substitute frozen peas for fresh peas?

Yes—thaw frozen peas before mixing; they work just as well and are often more affordable.

What are good protein additions for extra staying power?

Try chickpeas, grilled chicken, or a sprinkle of feta for a protein boost.

Spring Pea & Mint Quinoa Salad – 10‑Minute No‑Cook Brunch Boost

Looking for a spring brunch that’s ready in minutes and keeps your gut happy? This 10‑minute Spring Pea & Mint Quinoa Salad is a no‑cook, high‑fiber boost that lets you enjoy fresh peas and mint without heating a pot.

What makes this salad the perfect spring brunch?

Peas are at their peak in March, delivering a sweet snap and a solid dose of fiber. Paired with mint’s refreshing zing and protein‑rich quinoa, this dish offers balanced nutrition and a burst of spring flavor—plus it’s no‑cook, so you preserve the peas’ bright color and nutrients.

What ingredients do I need?

1 cup pre‑cooked quinoa (or soak 1/2 cup dry quinoa in hot water for 10 min, then drain)
1 cup fresh or frozen spring peas, thawed
1/4 cup fresh mint leaves, finely chopped
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely diced
2 Tbsp extra‑virgin olive oil
1 Tbsp lemon juice
Salt and pepper to taste
Optional: crumbled feta or toasted almonds for extra texture

How do I assemble the salad?

In a large bowl, combine the quinoa, peas, mint, cherry tomatoes, and red onion.
Drizzle olive oil and lemon juice over the mixture.
Season with salt and pepper, then toss gently until everything is evenly coated.
If using, sprinkle feta or almonds on top for added crunch.
Serve immediately or chill for 15 minutes for a colder brunch option.

Pro tips and variations

Prep ahead: Cook quinoa in bulk on Sunday and store it in the fridge for quick salads all week.
Swap proteins: Add cooked chickpeas or grilled chicken for a heartier meal.
Seasonal twists: Toss in sliced radishes or avocado for extra creaminess.

Common mistakes to avoid

Using hot quinoa straight from the pot—let it cool first or rinse with cold water to prevent a soggy salad.
Over‑salting the peas—taste before adding more salt.
Skipping the lemon juice—its acidity balances the earthiness of quinoa.

What’s the next step after enjoying this salad?

Pair it with a simple citrus‑yogurt dressing or a glass of sparkling water infused with cucumber for a complete, gut‑friendly brunch.