Get ready to fall in love with the vibrant colors and zesty flavors of this Quinoa Salad! This recipe is a personal go-to for potlucks, quick lunches, and light dinners alike. With fluffy quinoa as the star, crisp veggies, tangy feta, and a bright lemony dressing, this salad is as delicious as it is nourishing. The best part? You can whip it up in just 30 minutes, and it’s loaded with Mediterranean flair. Whether you’re fueling busy weekdays or gathering friends at the table, this Quinoa Salad brings a fresh, healthy spark to your meals.
Ingredients You’ll Need
One of the things I adore about this Quinoa Salad is how a handful of simple, wholesome ingredients come together to create something so flavorful. Each component offers texture, pops of color, crunch, or a hint of creaminess—making every bite incredibly satisfying.
- Quinoa: The hearty base; be sure to rinse it well for the best, fluffiest texture.
- Water or Vegetable Broth: Using broth adds an extra layer of savory flavor while cooking the quinoa.
- Cherry Tomatoes: These little bursts of sweetness balance the salad beautifully.
- Cucumber: For crisp crunch and a cool, refreshing vibe.
- Red Bell Pepper: Adds vibrant color and a mild, sweet pepper flavor.
- Red Onion: Finely chopped, this gives the salad a zippy little kick.
- Fresh Parsley: Injects freshness and a pop of green; flat-leaf or curly both work.
- Feta Cheese (optional): Creamy, salty, and tangy—swap in vegan feta to keep it dairy-free.
- Olive Oil: Provides richness and carries the dressing flavors.
- Lemon Juice: Freshly squeezed for a sunny, tangy zing.
- Red Wine Vinegar: For a gentle tang that balances everything out.
- Salt & Black Pepper: Essential seasonings that pull the whole dish together.
How to Make Quinoa Salad
Step 1: Cook the Quinoa
Start by rinsing your quinoa thoroughly under cold water—this helps remove any natural bitterness. Combine the rinsed quinoa and water (or broth) in a medium saucepan. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes. Once the grains are fluffy and all the liquid has been absorbed, remove the pan from heat and let it cool. This cooling step is important: warm quinoa can wilt your veggies!
Step 2: Prep the Veggies
While the quinoa is cooling, get your veggies and herbs ready. Slice cherry tomatoes in half, dice the cucumber, chop the bell pepper and parsley, and finely mince the red onion. A little tip—if you find raw onion too strong, give it a quick soak in cold water before adding it to the bowl. It tones down the bite without losing flavor!
Step 3: Assemble the Quinoa Salad
In a large mixing bowl, gently fluff the cooled quinoa with a fork. Add your tomatoes, cucumber, bell pepper, red onion, parsley, and crumbled feta (if you’re going all in on flavor). Now it’s all about bringing those gorgeous ingredients together, in true Mediterranean style.
Step 4: Make the Dressing
In a small bowl, vigorously whisk together the olive oil, lemon juice, red wine vinegar, salt, and black pepper until the dressing is emulsified and glossy. You want the dressing to taste bright and slightly tangy—adjust the lemon or vinegar to taste if you like.
Step 5: Toss and Chill
Pour your zesty dressing over the quinoa and veggie mixture. Use big, sweeping motions to toss everything together, ensuring each bite gets that bold, fresh flavor. Pop the bowl in the fridge for at least 15 to 30 minutes. This chill time allows the flavors to mingle and develop—trust me, it’s worth the wait!
How to Serve Quinoa Salad
Garnishes
A sprinkling of extra fresh parsley, a few more crumbles of feta, or a handful of toasted pine nuts can take this Quinoa Salad to the next level. I love adding a final squeeze of lemon right before serving for extra brightness.
Side Dishes
Serve this Quinoa Salad with warm pita bread, grilled chicken skewers, or sliced avocado on the side. It also pairs beautifully with hummus, tzatziki, or roasted veggies for a fully satisfying Mediterranean-inspired meal.
Creative Ways to Present
To turn your Quinoa Salad into a real show-stopper, spoon it into lettuce cups, layer it in mason jars for picnics, or pile it onto a platter and top with sliced avocado and grilled shrimp. Individual bowls topped with a soft-boiled egg make for an impressive brunch presentation, too.
Make Ahead and Storage
Storing Leftovers
If you have leftover Quinoa Salad, lucky you—it keeps beautifully. Store it in an airtight container in the refrigerator for up to three days. The flavors only get better as they meld together, making it ideal for meal prepping healthy lunches or snacks.
Freezing
While quinoa itself is freezer-friendly, fresh veggies can lose their crunch and get watery after freezing. I’d recommend enjoying this Quinoa Salad fresh, but if you want to freeze, do so before adding the vegetables, then fold in the fresh ingredients once you’re ready to serve.
Reheating
Quinoa Salad is best enjoyed chilled or at room temperature. However, if you prefer it slightly warmed, gently microwave the portion (without any delicate garnishes like greens or avocado) in short bursts, stirring in between. Just be sure not to overheat, as the veggies are meant to stay crisp.
FAQs
Can I use a different grain instead of quinoa?
Absolutely! Couscous, bulgur, or even farro make great substitutes if you’re out of quinoa, though you’ll lose that signature nutty flavor and gluten-free perk. Adjust the cooking times as needed.
Is this Quinoa Salad recipe vegan?
As written, it’s vegetarian, but you can make it vegan simply by leaving out the feta or using a plant-based alternative. All the bright flavors and textures will still shine through!
How do I make the salad more filling?
For an extra-filling Quinoa Salad, try adding drained chickpeas, diced avocado, or a handful of kalamata olives. You’ll boost the protein, healthy fat, and flavor in every forkful!
Can I prepare the Quinoa Salad the night before?
Totally! In fact, making it ahead gives the flavors time to develop and mingle. Just wait to add the feta and any crunchy garnishes until right before serving for the freshest texture.
What other herbs can I use?
If you’re out of parsley or want to switch things up, try fresh mint, cilantro, or basil. Each brings a unique aroma and flavor to the salad—mix and match to find your favorite!
Final Thoughts
There you have it—a refreshing Quinoa Salad that’s as inviting as it is wholesome. Whether you’re packing lunch, planning a picnic, or simply craving something fresh, this recipe checks all the boxes. I hope you’ll give this vibrant salad a spot on your table and make it your own. Enjoy every colorful bite!
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Quinoa Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten-Free, Vegetarian
Description
A refreshing and nutritious Quinoa Salad recipe that is perfect for a light meal or side dish. Packed with colorful vegetables, feta cheese, and a zesty dressing, this Mediterranean-inspired salad is a delightful blend of flavors and textures.
Ingredients
Quinoa:
1 cup uncooked quinoa, rinsed
Salad:
2 cups water or vegetable broth
1 cup cherry tomatoes, halved
1 cucumber, diced
½ red bell pepper, chopped
¼ cup red onion, finely chopped
¼ cup chopped fresh parsley
¼ cup crumbled feta cheese (optional)
Dressing:
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
½ teaspoon salt
¼ teaspoon black pepper
Instructions
- Cook Quinoa: In a medium saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed. Remove from heat and let cool.
- Prepare Salad: In a large bowl, combine the cooled quinoa with tomatoes, cucumber, bell pepper, red onion, parsley, and feta if using.
- Make Dressing: In a small bowl, whisk together the olive oil, lemon juice, vinegar, salt, and pepper.
- Combine: Pour the dressing over the salad and toss to combine. Chill for 15–30 minutes before serving.
Notes
- Add chickpeas, avocado, or olives for variety.
- Keeps well refrigerated for up to 3 days—great for meal prep.
