Fresh and Easy Quinoa Salad
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.
Equipment
- Medium saucepan
- Cutting board
- Chef’s knife
- Measuring cups
- Small bowl
- Large mixing bowl
- Whisk
Ingredients
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
Instructions
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 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.
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.
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.
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.
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!
Notes
Nutritional Value (per serving, approximate)
- Calories: ~300–350 kcal
- Protein: ~9–12g
- Carbohydrates: ~35–40g
- Fat: ~14–18g
- Fiber: ~5–6g
- Sugar: ~3–4g
- Sodium: ~250–350mg (depending on salt and feta)
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.