Quinoa Salad

Quinoa salad is a fresh, wholesome dish that’s as vibrant on the plate as it is satisfying to eat. People love it for its combination of textures, bright flavors, and easy preparation. On busy evenings or cold nights, I often start by cooking the quinoa while chopping the vegetables, making it a stress-free, wholesome meal. This salad works beautifully as a light family dinner, a hearty lunch, or a make-ahead option for meal prep. Its versatility means it’s perfect for casual meals, bringing a touch of freshness and color to any table.

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Why You Will Love This Recipe

This quinoa salad recipe is flavorful, colorful, and simple to prepare, making it ideal for weeknight dinners or meal prepping ahead. It’s versatile, letting you swap vegetables or proteins based on what you have at home. Leftovers keep well in the fridge, making it perfect for easy lunches. Budget-friendly, cozy, and crowd-pleasing, it feels like a wholesome, homemade dish every time. Light yet filling, this salad is a Pinterest-worthy, visually appealing dish that’s both satisfying and nourishing for any occasion.

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Ingredients

Tip: Rinse quinoa before cooking to remove bitterness and achieve a fluffy texture.

  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup feta cheese, crumbled
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Fresh parsley or mint leaves, for garnish
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Instructions

Step 1: Preparation
Rinse quinoa under cold water until water runs clear. Dice vegetables, chop onions, and set aside. Measure olive oil, lemon juice, and seasonings to have everything ready before cooking.

Step 2: Main Cooking Process
In a medium saucepan, combine quinoa and water (or broth). Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until quinoa is fluffy and water is absorbed. Remove from heat and let it cool slightly.

Step 3: Combining Ingredients
In a large mixing bowl, combine cooked quinoa, cherry tomatoes, cucumber, red bell pepper, and red onion. Drizzle with olive oil and lemon juice. Toss gently to coat everything evenly with dressing.

Step 4: Finishing & Final Simmer
Add crumbled feta and chopped parsley or mint. Toss lightly to mix without breaking vegetables. Taste and adjust seasoning with salt and black pepper. Serve immediately or refrigerate for later.

Why This Recipe Works for Busy Days

This quinoa salad is ideal for busy days because it can be made ahead and stored in the fridge for up to three days. Cooking quinoa takes only 15 minutes, and the vegetables can be prepped in advance. It’s a one-bowl meal that’s quick to assemble, making healthy eating effortless even on hectic schedules.

Tips & Tricks

  • Quinoa fluffiness: Rinse before cooking and let it steam for a few minutes after cooking to enhance texture. Avoid stirring too much to prevent mushiness.
  • Vegetable freshness: Chop vegetables just before serving for maximum crunch and color. Pre-cut vegetables may lose crispness over time.
  • Dressing balance: Mix olive oil and lemon juice thoroughly before tossing with salad to ensure even flavor coating.
  • Cheese handling: Add feta last to avoid breaking it apart too much, keeping the salad visually appealing.

Variations

  • Meaty version: Add grilled chicken, shrimp, or roasted turkey cubes for a protein-packed meal.
  • Vegetarian option: Toss in chickpeas or edamame for extra protein without meat.
  • Ingredient swap: Replace feta with goat cheese or omit cheese entirely for a dairy-free option.
  • Flavor boost: Include sun-dried tomatoes, olives, or roasted nuts for extra depth and texture.

Serving Suggestions

  • Light lunch: Serve with whole-grain crackers or pita bread for a quick, balanced meal.
  • Family dinner: Pair with grilled fish or chicken for a filling, nutritious plate.
  • Picnic or potluck: Keep chilled in a mason jar or large bowl for an easy, portable dish.
  • Pinterest presentation: Garnish with fresh herbs and a wedge of lemon for a visually vibrant plate.

Storage Instructions

  • Fridge storage: Store in an airtight container for up to 3 days; keep dressing separate if desired.
  • Reheating: Serve cold or allow to come to room temperature; lightly toss before serving.
  • Freezing: Not recommended, as vegetables lose texture. Keep ingredients fresh for best quality.
  • Make-ahead tips: Cook quinoa ahead of time and refrigerate. Chop vegetables just before serving to maintain color and crunch.

Recipe Timing

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Rest Time: 0 minutes
  • Total Time: 30 minutes

Nutrition Information (Approximate)

Calories: 250–300 per serving
Protein: 8–10g
Key nutrients: Fiber, Vitamin C, Folate
Values may vary based on ingredient choice and portion size.

FAQs

Yes, quinoa can be cooked in advance; assemble salad closer to serving for freshness.

Overcooking quinoa; it becomes mushy and affects texture.

Swap feta for goat cheese or omit for dairy-free.

Pre-chopped vegetables may lose crunch; add just before serving.

Store in an airtight container; keep dressing separate if storing longer.

Conclusion

Quinoa salad is a versatile, colorful dish that’s as nutritious as it is visually appealing. Quick to prepare and ideal for busy days, it can be customized with a variety of vegetables, proteins, and herbs. Whether served fresh for lunch, packed for work, or part of a family dinner, this salad is satisfying, light, and Pinterest-worthy, making healthy eating effortless and enjoyable.

Quinoa Salad
Print

Quinoa Salad

Recipe by Edan SalamonCourse: Salad Recipes
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories

300

kcal

This quinoa salad is fresh, colorful, and full of wholesome flavors. Quick and easy to make, it’s perfect for busy weeknights, light family dinners, or meal prep. With crisp vegetables, tangy lemon dressing, and a sprinkle of feta, it’s a cozy, visually appealing dish that’s both satisfying and nourishing.

Ingredients

  • 1 cup quinoa, rinsed

  • 2 cups water or vegetable broth

  • 1 cup cherry tomatoes, halved

  • 1 cup cucumber, diced

  • 1/2 cup red bell pepper, diced

  • 1/4 cup red onion, finely chopped

  • 1/4 cup feta cheese, crumbled

  • 2 tbsp olive oil

  • 2 tbsp lemon juice

  • 1 tsp salt

  • 1/2 tsp black pepper

  • Fresh parsley or mint leaves, for garnish

Directions

  • Preparation: Rinse quinoa and chop all vegetables. Measure dressing ingredients and set aside.
  • Cooking: Combine quinoa and water/broth in a saucepan. Bring to boil, reduce heat, cover, and simmer 15 minutes until fluffy. Remove from heat.
  • Combining Ingredients: In a large bowl, mix quinoa with cherry tomatoes, cucumber, bell pepper, and onion. Drizzle olive oil and lemon juice. Toss gently.
  • Finishing: Add crumbled feta and chopped herbs. Toss lightly, season with salt and pepper, and serve chilled or at room temperature.

Notes

  • Storage:
    Fridge: Airtight container up to 3 days; keep dressing separate if desired.
    Reheating: Best served cold or room temperature; toss lightly before serving.
    Freezing: Not recommended due to vegetable texture loss.
    Make-ahead: Cook quinoa in advance; chop vegetables just before serving.

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