Quinoa salad is a refreshing, nutritious dish that works as a main course or a side. The nutty quinoa pairs beautifully with crisp vegetables and a bright, lemony dressing.
It’s not just easy to make but also incredibly satisfying, whether you follow a vegan or vegetarian diet. Plus, you can meal prep it for the week ahead!
The beauty of this salad is its versatility. It’s great for lunch, dinner, or even a picnic. With a balance of textures and flavors, it never feels boring.
Ingredients
For the Salad:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, finely chopped
- 1/3 cup feta cheese (or crumbled tofu for a vegan option)
- 1/4 cup toasted almonds or sunflower seeds
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
How to Make Quinoa Salad
Step 1: Cook the Quinoa
First, rinse the quinoa under running water to remove its natural bitterness. Bring the water or vegetable broth to a boil in a medium saucepan, then add the quinoa. Reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa absorbs all the liquid. Once done, fluff it with a fork and let it cool to room temperature.
Step 2: Prepare the Vegetables
While the quinoa is cooling, chop the cherry tomatoes, cucumber, red onion, parsley, and mint. The key is to cut everything into bite-sized pieces so that each spoonful has a perfect balance of flavors. If you’re using feta, crumble it into small chunks. For a vegan version, use crumbled tofu instead.
Step 3: Make the Dressing
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper. This dressing brings a tangy, slightly creamy texture that coats the quinoa and veggies beautifully.
Step 4: Assemble the Salad
In a large bowl, combine the cooled quinoa with the chopped vegetables and herbs. Pour the dressing over the salad and toss gently to combine. Finally, sprinkle in the feta (or tofu) and toasted almonds or sunflower seeds for a bit of crunch.
Customizing Your Quinoa Salad
This quinoa salad is incredibly adaptable. You can switch up the ingredients based on what you have or prefer. Here are some ideas:
- Add protein: Toss in some chickpeas, black beans, or grilled tofu for extra protein.
- Change up the veggies: Try adding bell peppers, avocado, or shredded carrots.
- Use a different cheese: Goat cheese or mozzarella pearls work great, but for a vegan option, nutritional yeast can add a cheesy flavor.
- Enhance the dressing: A touch of maple syrup or honey (if not strictly vegan) can add a hint of sweetness to balance the acidity.
Storing and Meal Prepping
This salad keeps well in the fridge for up to four days, making it perfect for meal prep. Store it in an airtight container, and if possible, keep the dressing separate until ready to serve to maintain freshness. If the quinoa absorbs too much dressing overnight, just drizzle a little more olive oil and lemon juice before eating.
Serving Suggestions
Quinoa salad works wonderfully on its own but also pairs well with a variety of dishes. Serve it alongside grilled vegetables, roasted sweet potatoes, or a hearty lentil soup for a complete meal. If you’re making this for a gathering, consider pairing it with hummus and pita bread for a Mediterranean-inspired spread.
Final Thoughts
This quinoa salad is more than just a meal — it’s a celebration of fresh, vibrant ingredients. Whether you’re looking for a quick lunch, a potluck favorite, or a nutritious side dish, this recipe checks all the boxes. Try it once, and it might just become a staple in your kitchen!
Enjoy this wholesome, delicious quinoa salad and feel free to experiment with different add-ins to make it your own!
