Fresh, vibrant, and ready in just 20 minutes!
We’ve all had those salads that leave you hungry an hour later. But this quinoa salad recipe? It’s hearty, flavorful, and packed with protein basically the superhero of salads.
It’s made with fluffy quinoa, crisp veggies, and a tangy lemon-olive oil dressing that ties everything together. The beauty of this salad is how customizable it is make it vegan, load it with your favorite toppings, or prep it ahead for weekday lunches. It’s easy, healthy, and absolutely delicious.
Let’s dive into the bowl of goodness.
Quinoa Salad Recipe
Why You’ll Love This Quinoa Salad
- Naturally gluten free & plant based perfect for most dietary needs.
- Filling but light thanks to fiber rich quinoa and fresh veggies.
- Meal prep magic stays fresh in the fridge for days.
Whether you serve it as a side dish or turn it into a full meal, this is one salad you’ll crave all year round.
Ingredients You’ll Need To Make Quinoa Salad
Here’s what goes into this beauty:
- 1 cup quinoa, rinsed
- 2 cups water or broth (for cooking quinoa)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, finely chopped
- 1 bell pepper, diced
- ¼ cup chopped parsley (or cilantro/mint)
- ¼ cup crumbled feta (optional)
- 2 tbsp olive oil
- 2 tbsp lemon juice
- Salt & pepper to taste
How to Make Easy Quinoa Salad
- Cook the quinoa Rinse 1 cup of quinoa under cold water, then cook it according to package directions (usually simmered with 2 cups of water for about 15 minutes). Fluff with a fork and let it cool.
- Prepare the veggies Dice cucumbers, cherry tomatoes, red onion, and bell peppers. Chop some fresh parsley or mint for extra flavor.
- Make the dressing In a small bowl or jar, whisk together olive oil, lemon juice, garlic, salt, and pepper until smooth and well combined.
- Combine everything In a large bowl, add the cooked quinoa, chopped veggies, and herbs. Pour the dressing on top and toss gently to coat.
- Add extras (optional) Stir in crumbled feta cheese, chickpeas, or avocado for more protein and creaminess.
- Chill & serve Cover and refrigerate for at least 30 minutes to allow the flavors to blend. Serve cold or at room temperature.
Delicious Ways to Customize It
- Add protein: Try chickpeas, grilled chicken, or hard-boiled eggs.
- Go Mediterranean: Add olives, sun-dried tomatoes, or artichokes.
- Sweet twist: Toss in some dried cranberries and toasted nuts.
Storing & Meal Prep Tips
- Fridge: Store in an airtight container for up to 4 days.
- Meal prep: Portion into containers for easy grab-and-go lunches.
- Flavor tip: It actually tastes better the next day once the flavors mingle!
| Calories | 220 kcal |
| Carbohydrates | 32 g |
| Dietary Fiber | 5 g |
| Sugars | 3 g |
| Protein | 8 g |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 280 mg |
| Potassium | 420 mg |
| Vitamin A | 35% DV |
| Vitamin C | 40% DV |
| Calcium | 50 mg |
| Iron | 2.5 mg |
Recipe FAQ’s
Is quinoa salad served hot or cold?
It’s best served cold or at room temperature, making it perfect for meal prep and picnics.
Can I make this quinoa salad ahead of time?
Absolutely! It keeps well in the fridge for up to 4 days and tastes even better the next day.
Is quinoa gluten-free?
Yes! Quinoa is naturally gluten-free, making this salad perfect for gluten-sensitive eaters.
Easy Quinoa Salad Recipe
Ingredients
- 1 cup quinoa rinsed
- 2 cups water or broth for cooking quinoa
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- ½ red onion finely chopped
- 1 bell pepper diced
- ¼ cup chopped parsley or cilantro/mint
- ¼ cup crumbled feta optional
- 2 tbsp olive oil
- 2 tbsp lemon juice
- Salt & pepper to taste
Instructions
- In a saucepan, combine quinoa and water/broth. Bring to a boil, then reduce heat and simmer for 15 mins until water is absorbed.
- Let quinoa cool completely.
- In a large bowl, mix cooled quinoa, cherry tomatoes, cucumber, red onion, and parsley.
- In a small bowl, whisk lemon juice, olive oil, salt, and pepper.
- Pour dressing over salad and toss well.
- Top with crumbled feta if using. Chill before serving.
Video
Notes
- Fridge: Store in an airtight container for up to 4 days.
- Meal prep: Portion into containers for easy grab-and-go lunches.
- Flavor tip: It actually tastes better the next day once the flavors mingle!
