Quinoa salad is a versatile, nutrient-packed dish that’s perfect for lunches, dinners, or meal prep. With its fluffy quinoa base, colorful vegetables, and zesty dressing, this salad is as delicious as it is nutritious. Whether you’re looking for a light meal or a side dish to complement your main course, this quinoa salad recipe is easy to make and endlessly customizable.
Quick Recipe Overview
- Difficulty: Easy
- Prep Time: 15 minutes
- Cooking Time: 15 minutes (for quinoa)
- Total Time: 30 minutes
- Serves: 4-6 persons
Health Benefits of Quinoa Salad
Quinoa salad is a powerhouse of nutrition. Quinoa is a complete protein, containing all nine essential amino acids, and is rich in fiber, magnesium, and iron. The fresh vegetables add vitamins, antioxidants, and crunch, while the olive oil-based dressing provides heart-healthy fats. This salad is gluten-free, vegan-friendly, and perfect for anyone looking to eat healthier.
Ingredients
For the Salad:
- 1 cup quinoa, rinsed and drained
- 2 cups water or vegetable broth
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley or cilantro, chopped
- 1/4 cup feta cheese (optional, omit for vegan version)
- 1/4 cup olives, sliced (optional)
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons lemon juice (or lime juice)
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon honey or maple syrup
- Salt and pepper to taste
Execution
- Cook the Quinoa: In a medium pot, combine the quinoa and water (or vegetable broth). Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and let it cool.
- Prepare the Vegetables: In a large bowl, combine the diced cucumber, cherry tomatoes, red bell pepper, red onion, parsley (or cilantro), feta cheese (if using), and olives (if using).
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, honey (or maple syrup), salt, and pepper.
- Combine and Toss: Add the cooled quinoa to the bowl of vegetables. Pour the dressing over the salad and toss gently until everything is well coated.
- Serve and Enjoy: Serve the quinoa salad immediately, or refrigerate for at least 30 minutes to let the flavors meld.
Additional Tips
- Add roasted vegetables like zucchini, eggplant, or sweet potatoes for extra flavor.
- Mix in chickpeas, black beans, or grilled chicken for added protein.
- Use avocado instead of feta cheese for a creamy, vegan-friendly option.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For a nutty flavor, toast the quinoa in a dry skillet before cooking.
