Quinoa Salad

Quinoa Salad is a refreshing and protein-rich dish that combines fluffy quinoa with colorful vegetables, fresh herbs, and a zesty lemon-olive oil dressing. Naturally gluten-free and highly customizable, it’s perfect as a light main course or a vibrant side.

Why You’ll Love This Recipe

• Packed with plant-based protein and nutrients
• Versatile and easily adaptable to your favorite flavors
• Light yet filling—a perfect balance for meals or sides
• Stores well, making it ideal for meal prep
• Naturally gluten-free and can be made vegan

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Base

• Quinoa
• Water or vegetable broth

Add-ins

• Chickpeas or crumbled feta (optional)
• Cherry tomatoes, halved
• Cucumber, diced
• Red bell pepper, diced
• Red onion or green onions, finely chopped
• Fresh herbs (parsley, cilantro, mint, or basil)

Dressing

• Extra virgin olive oil
• Lemon juice
• Dijon mustard
• Garlic (optional)
• Salt and pepper
• Optional: red pepper flakes or a drizzle of honey

Directions

1. Rinse quinoa and cook with water or broth. Simmer for 10–15 minutes until water is absorbed. Let sit, then fluff with a fork.
2. Whisk together olive oil, lemon juice, mustard, garlic, salt, and pepper to make the dressing.
3. Chop vegetables and herbs.
4. In a large bowl, combine quinoa, vegetables, chickpeas or feta, and herbs. Pour dressing over and toss well.
5. Let sit for 10 minutes to allow flavors to meld. Serve chilled or at room temperature.

Servings and timing

• Serves: 4–6
• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25–30 minutes

Variations

• Mediterranean: Add olives, sun-dried tomatoes, and crumbled feta
• Southwest: Use black beans, corn, avocado, and lime juice
• Sweet twist: Add dried cranberries, apples, or mango
• Nutty crunch: Stir in toasted almonds, walnuts, or seeds

Storage/reheating

• Refrigerate in an airtight container for up to 5 days
• Best served cold or at room temperature
• Not ideal for freezing due to the fresh vegetables

FAQs

Is quinoa salad gluten-free?

Yes, quinoa is naturally gluten-free, making this salad safe for gluten-sensitive diets.

Can I make this salad vegan?

Absolutely—just skip the feta or use a plant-based alternative.

What’s the best way to cook quinoa for salad?

Use a 2:1 water-to-quinoa ratio, simmer until absorbed, and fluff with a fork.

How do I keep quinoa from being bitter?

Rinse it well under cold water before cooking to remove the natural saponin coating.

Can I make it ahead of time?

Yes, it’s perfect for meal prep and actually tastes better after the flavors develop.

What herbs go best with quinoa salad?

Parsley, cilantro, mint, and basil all work well—choose your favorites.

Can I use other grains?

Yes, try farro, bulgur, or couscous for a different texture.

How do I add more protein?

Add chickpeas, black beans, grilled chicken, or tofu to increase the protein content.

Can I use bottled lemon juice?

Fresh lemon juice is best, but bottled can work in a pinch.

What dishes pair well with quinoa salad?

It complements grilled meats, fish, falafel, or makes a great side to sandwiches and soups.

Conclusion

Quinoa Salad is a light, nourishing, and endlessly customizable dish that fits any occasion. With a zesty dressing and plenty of crunchy, colorful vegetables, it’s a go-to recipe for healthy meals, picnics, or weekday lunches. Make it your own and enjoy a bowl of fresh, balanced flavor.

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