Quinoa Salad

Why You’ll Love This Recipe

This Quinoa Salad is refreshing and full of texture, combining the nutty flavor of quinoa with crisp vegetables and a zesty dressing. It’s not only quick and easy to make, but it’s also customizable to suit your preferences. You can enjoy it warm or cold, and it works well as a main dish or a side dish. The protein-packed quinoa makes it filling, while the vegetables add color, crunch, and freshness. It’s a great option for a healthy meal, and it keeps well in the fridge for leftovers, making it perfect for meal prep.

Ingredients

• 1 cup quinoa (rinsed)

• 2 cups water or vegetable broth

• 1 cup cucumber, diced

• 1 cup cherry tomatoes, halved

• 1/4 red onion, finely chopped

• 1/4 cup bell pepper, diced (any color)

• 1/4 cup fresh parsley, chopped

• 1/4 cup feta cheese, crumbled (optional)

• 1/4 cup olive oil

• 2 tablespoons lemon juice (freshly squeezed)

• 1 tablespoon red wine vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon honey or maple syrup

• Salt and pepper to taste

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

Directions

1. In a medium saucepan, bring the water (or vegetable broth) to a boil. Add the rinsed quinoa, reduce the heat to low, and cover. Cook for about 15 minutes or until the quinoa is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool.

2. While the quinoa is cooling, prepare the vegetables. Dice the cucumber, halve the cherry tomatoes, chop the red onion, and dice the bell pepper.

3. In a large bowl, combine the cooled quinoa, cucumber, tomatoes, red onion, bell pepper, and parsley.

4. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, salt, and pepper.

5. Pour the dressing over the quinoa and vegetables, and toss everything together until well combined.

6. If using, sprinkle the crumbled feta cheese on top and toss gently to combine.

7. Chill the salad in the fridge for at least 30 minutes before serving for the flavors to meld together.

Servings and timing

This recipe makes about 4 servings and takes around 25-30 minutes to prepare, including cooking time for the quinoa. It’s a quick and easy dish that’s perfect for lunch, dinner, or meal prep.

Variations

• Add protein: To make this salad a more substantial meal, you can add grilled chicken, shrimp, chickpeas, or even tofu for extra protein.

• More vegetables: You can add more veggies like avocado, carrots, or spinach for added flavor and texture.

• Dressing variations: Try using balsamic vinegar or apple cider vinegar instead of red wine vinegar for a different flavor. You can also add a bit of garlic to the dressing for extra depth.

• Herbs: If you’re not a fan of parsley, try basil, cilantro, or mint for a different flavor.

• Cheese: If you’re not using feta, goat cheese or shredded Parmesan would also be great additions.

Storage/reheating

This quinoa salad stores well in an airtight container in the fridge for up to 3 days. It’s best served cold or at room temperature, so there’s no need to reheat it. If you make it ahead of time, the flavors will continue to develop, making it even more delicious the next day.

FAQs

Can I make this quinoa salad ahead of time?

Yes! This quinoa salad is perfect for meal prep. Make it ahead of time, store it in the fridge, and enjoy it for several days.

Can I use a different grain instead of quinoa?

Yes, you can substitute quinoa with couscous, farro, bulgur, or even rice if you prefer a different grain.

How do I cook quinoa properly?

Rinse quinoa thoroughly before cooking to remove any bitterness. Use a ratio of 1 part quinoa to 2 parts water or broth, then cook it covered for about 15 minutes until all the liquid is absorbed.

Can I add more vegetables to this salad?

Definitely! Feel free to add any vegetables you like, such as roasted sweet potatoes, zucchini, or bell peppers for additional flavor and texture.

Can I make this salad vegan?

Yes, this salad is naturally vegan if you omit the feta cheese or replace it with a vegan cheese alternative.

Can I add nuts or seeds to this salad?

Yes, adding nuts or seeds like almonds, walnuts, or sunflower seeds would add a nice crunch to the salad and enhance the texture.

How long will the salad stay fresh in the fridge?

This quinoa salad will last for up to 3 days in the fridge. If you have leftovers, the quinoa may absorb some of the dressing, but the salad will still taste great.

Is quinoa salad gluten-free?

Yes, quinoa is naturally gluten-free, making this salad a great choice for those following a gluten-free diet.

Can I use frozen quinoa?

Yes, you can use pre-cooked frozen quinoa. Just thaw it and fluff it before using it in the salad.

Can I make this salad spicy?

If you like heat, feel free to add some diced jalapeños, a pinch of chili flakes, or even a drizzle of hot sauce to the dressing.

Conclusion

This Quinoa Salad is a simple, nutritious, and delicious dish that’s perfect for any occasion. With its vibrant vegetables, fluffy quinoa, and tangy dressing, it’s light but filling, making it a great option for lunch, dinner, or as a side dish. It’s customizable, easy to make, and full of fresh flavors that everyone will enjoy. Whether you’re meal prepping or just looking for a quick, healthy meal, this quinoa salad is sure to become a go-to in your recipe collection.

Quinoa Salad

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• Author: Lisa
• Prep Time: 25-30 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Tossed
• Cuisine: American
• Diet: Vegan

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Description

This Quinoa Salad is a light, healthy, and flavorful dish packed with protein and fiber. Featuring fluffy quinoa, fresh vegetables, and a tangy dressing, it’s perfect for lunch, dinner, or meal prep. Versatile and easy to make, this salad is a refreshing and nutritious option that can be enjoyed warm or cold.

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Ingredients

• 1 cup quinoa (rinsed)

• 2 cups water or vegetable broth

• 1 cup cucumber, diced

• 1 cup cherry tomatoes, halved

• 1/4 red onion, finely chopped

• 1/4 cup bell pepper, diced (any color)

• 1/4 cup fresh parsley, chopped

• 1/4 cup feta cheese, crumbled (optional)

• 1/4 cup olive oil

• 2 tablespoons lemon juice (freshly squeezed)

• 1 tablespoon red wine vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon honey or maple syrup

• Salt and pepper to taste

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Instructions

• 1 cup quinoa (rinsed)

• 2 cups water or vegetable broth

• 1 cup cucumber, diced

• 1 cup cherry tomatoes, halved

• 1/4 red onion, finely chopped

• 1/4 cup bell pepper, diced (any color)

• 1/4 cup fresh parsley, chopped

• 1/4 cup feta cheese, crumbled (optional)

• 1/4 cup olive oil

• 2 tablespoons lemon juice (freshly squeezed)

• 1 tablespoon red wine vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon honey or maple syrup

• Salt and pepper to taste

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Notes

Add Protein: Add grilled chicken, shrimp, chickpeas, or tofu for extra protein.More Veggies: Try adding avocado, carrots, spinach, or roasted sweet potatoes for more flavor and texture.Dressing Variations: Swap red wine vinegar for balsamic vinegar or apple cider vinegar, and add garlic for extra flavor.Herbs: Replace parsley with basil, cilantro, or mint for a different twist.Cheese Alternatives: Goat cheese or shredded Parmesan are great alternatives to feta.