Fresh and Easy Quinoa Salad

This quinoa salad quickly became one of my favorite go-to recipes. It’s bright, refreshing, and super easy to make. It’s also really flexible, kind of like a “clean out your fridge” type of meal, which I always appreciate.

You can toss in whatever veggies you have on hand, add some lemon or lime juice for zing, and maybe a sprinkle of cheese or nuts if you’re feeling fancy.

What makes this salad so special is how simple and satisfying it is. It’s budget-friendly, perfect for meal prep, and even picky eaters will give it a thumbs up. If you’re trying to eat a little healthier, quinoa is a great base; it’s packed with protein, gluten-free, and has a nice nutty flavor that pairs well with just about everything.

I love making this salad on Sunday nights so I have a healthy lunch ready for the week. It’s also great as a side dish for dinner, or even on its own when I want something light but filling.

And the best part? It tastes even better the next day once all the flavors have had time to mix together.

What is Quinoa Salad?

Quinoa Salad is a light, wholesome dish made with cooked quinoa, fresh vegetables, herbs, and a zesty dressing. Think of it like a grain-based salad that’s super customizable and perfect for any season.

While some salads rely heavily on leafy greens, this one puts quinoa in the spotlight, giving it a hearty texture and a boost of nutrition.

What makes this quinoa salad different from your usual pasta or lettuce-based salads is how versatile and protein-packed it is. Unlike plain lettuce that can wilt or soggy pasta salads, quinoa holds up well even after a few days in the fridge. It absorbs all the delicious flavors from the dressing and ingredients, making every bite even better over time.

Why You’ll Love It

• No-fuss and quick – Cooks in under 30 minutes and requires only basic chopping and mixing.
• Perfect for meal prep – Make a big batch and enjoy it throughout the week without getting bored.
• Super customizable – Toss in your favorite veggies, beans, cheese, or even leftover chicken!
• Great hot or cold – Enjoy it straight from the fridge or slightly warmed, it’s delicious both ways.
• Feel-good ingredients – Packed with protein, fiber, and fresh flavors that leave you feeling full, not heavy.

Ingredient List

For the Salad:

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth (for cooking quinoa)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper (any color), chopped
• 1/4 red onion, finely diced
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup cooked chickpeas (optional but recommended)

For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

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Ingredient Notes

• I always cook quinoa in vegetable broth instead of water, it adds way more flavor.
• Fresh lemon juice really brightens the salad, so don’t use bottled if you can help it.
• Feta cheese adds a creamy, salty kick, but you can leave it out for a dairy-free version.
• Chickpeas make it more filling, perfect if you’re serving it as a main dish.
• Don’t skip the parsley! It adds a fresh, herby flavor that ties everything together.

Kitchen Tools Needed

• Medium saucepan – To cook the quinoa. I love using a non-stick saucepan to avoid any quinoa sticking to the bottom.
• Cutting board – Essential for chopping your veggies. I use a large bamboo cutting board because it’s sturdy and easy to clean.
• Chef’s knife – A sharp knife for chopping your veggies. I swear by a Santoku knife for quick, precise cuts.
• Measuring cups – To measure out the quinoa and liquids. I prefer glass measuring cups as they’re easy to pour and clean.
• Small bowl – For whisking the dressing. A stainless steel bowl works best and doesn’t retain any smells.
• Large mixing bowl – To combine all the ingredients. I use a glass mixing bowl so I can see everything while tossing.
• Whisk – For the dressing. A small stainless steel whisk makes mixing everything smooth and easy.

Instructions

1. Cook the Quinoa (about 15 minutes)

• Rinse 1 cup of quinoa under cold water to remove any bitterness.
• In a medium saucepan, bring 2 cups of water or vegetable broth to a boil.
• Add the quinoa, reduce the heat to low, cover, and let it simmer for about 12–15 minutes until the liquid is absorbed and the quinoa is tender.
• Once done, fluff it with a fork and set it aside to cool for a few minutes. Pro tip: Let the quinoa sit covered for a few minutes after cooking to help it steam and become fluffy.

2. Prep the Veggies (about 10 minutes)

• While the quinoa cooks, dice your cucumber, chop the bell pepper, halve the cherry tomatoes, and finely chop the red onion and parsley.
• If using chickpeas, drain and rinse them well under cold water.
• Once everything is chopped, set it aside for mixing.

3. Make the Dressing (about 5 minutes)

• In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of Dijon mustard, and 1 minced garlic clove.
• Add salt and pepper to taste, and whisk until the dressing is smooth and emulsified. Pro tip: If the dressing feels too thick, add a teaspoon of water to loosen it up.

4. Combine Everything (about 5 minutes)

• In a large mixing bowl, combine the cooked quinoa, chopped veggies, parsley, and chickpeas (if using).
• Pour the dressing over the salad and toss everything together gently until well-coated.
• If desired, sprinkle feta cheese on top and give it one last toss.

5. Serve & Enjoy!

• You can serve the salad right away or chill it in the fridge for 30 minutes to let the flavors meld.
• This salad tastes even better the next day, so it’s perfect for meal prep!

Tips and Tricks for Success

• Let the quinoa cool: After cooking the quinoa, I always let it cool a little before mixing it into the salad. If you add hot quinoa, it’ll wilt the veggies and make everything soggy. Trust me, room-temperature quinoa gives the best texture!
• Customize the dressing: Feel free to get creative with the dressing. If you like a little sweetness, add a teaspoon of honey or maple syrup. If you’re into spicy, a pinch of cayenne pepper or a dash of hot sauce can elevate the flavor!
• Don’t skip the salt: It may seem like a small detail, but adding a pinch of salt to the veggies before mixing them in can really enhance the flavors. It’s a simple trick that makes a huge difference!
• Fresh herbs are key: If you have extra fresh herbs like mint or basil on hand, throw them in! They add an extra layer of freshness and really make the salad pop.
• Make it your own: This salad is all about versatility. If you don’t like chickpeas, try black beans or even roasted sweet potatoes for a heartier version.

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Ingredient Substitutions and Variations

• Quinoa alternatives: If you’re not a fan of quinoa or want to try something different, you can swap it out for couscous, farro, or even rice. Each one will give the salad a slightly different texture.
• Veggies: Any vegetables can work in this salad, zucchini, shredded carrots, or roasted cauliflower would all be fantastic additions.
• Cheese: If you’re not into feta, goat cheese, or even shredded Parmesan can work wonderfully. For a dairy-free option, skip the cheese altogether or use nutritional yeast for a cheesy flavor.
• Beans: Chickpeas are a classic, but you can also add kidney beans, black beans, or even edamame for extra protein and texture.
• Nuts and Seeds: For added crunch, throw in some toasted almonds, sunflower seeds, or pine nuts. It’s a great way to give your salad a satisfying bite.

Serving Suggestions

• As a side dish: This quinoa salad is perfect alongside grilled chicken, fish, or a veggie burger for a light, balanced meal.
• For a packed lunch: I love packing this salad in a lunchbox for work or school. It’s filling and keeps me energized without weighing me down.
• Topped with avocado: Add some sliced avocado on top for extra creaminess and healthy fats. It’s a simple way to elevate the salad!
• As a main course: If you’re looking for something light but filling, serve this salad on its own with a slice of crusty bread for a complete meal.
• For a BBQ or picnic: This salad is a hit at potlucks, picnics, or BBQs. It pairs wonderfully with grilled meats or veggie skewers!

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Storage and Reheating Instructions

• Fridge storage: This salad can be stored in an airtight container in the fridge for up to 3–4 days. It actually tastes better after the flavors have had time to marinate!
• Avoid sogginess: If you have leftovers and want to keep them fresh, store the dressing separately. Just toss it with the salad when you’re ready to eat.
• Reheating quinoa: Quinoa can be reheated if you prefer it warm. Just microwave it for 30–45 seconds with a splash of water to moisten it. I sometimes even enjoy it slightly warm from the fridge, there’s no wrong way to eat it!
• Meal prep: I like to prep a big batch and portion it out into individual containers for the week. It makes for a super-easy grab-and-go lunch, and I can always add different toppings to switch things up.

Frequently Asked Questions

Can I make this quinoa salad ahead of time?

Absolutely! This salad is perfect for meal prep. It tastes even better the next day as the flavors have had time to blend. Just store it in an airtight container in the fridge for up to 4 days.

Can I use a different grain instead of quinoa?

Yes! You can swap quinoa for other grains like couscous, farro, or bulgur. Each grain will bring its own texture, so feel free to experiment with what you like best.

Is this salad gluten-free?

Yes! Quinoa is naturally gluten-free, making this salad a great option for those with gluten sensitivities. Just be sure your dressing and any add-ins are also gluten-free.

Can I add protein to make this a more filling meal?

Definitely! This salad is super versatile. You can add grilled chicken, chickpeas, or even a hard-boiled egg to boost the protein. It’s all about what fits your cravings or dietary needs.

How can I make this salad vegan?

To make it vegan, just skip the feta cheese or replace it with vegan cheese or nutritional yeast for a cheesy flavor. Chickpeas and avocado will keep the salad creamy and filling.

Can I freeze quinoa salad?

I wouldn’t recommend freezing the entire salad since the veggies and dressing may not hold up well. However, you can freeze just the quinoa and then assemble the salad fresh when you’re ready to enjoy it.

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I hope this quinoa salad becomes a regular in your meal rotation! It’s easy, customizable, and bursting with fresh flavors. Whether you’re looking for a quick weeknight dinner, a filling lunch, or a side dish for your next BBQ, this recipe is a winner.

Feel free to drop a comment below if you have any questions or suggestions for new variations—I love hearing from you! Don’t forget to share your quinoa salad creations on social media and tag me. Let’s connect and keep the delicious ideas flowing!