Quinoa Salad Recipe with Fresh Veggies & Lemon Dressing

Ever found yourself craving something light, fresh, and packed with flavor — but still satisfying? That’s exactly why I love this quinoa salad recipe. Whether I’m prepping for a weekday lunch or pulling together a side dish for a summer cookout, this vibrant bowl always delivers.

This quinoa salad recipe is my go-to for something healthy, gluten-free, and totally customizable. In this post, I’ll walk you through exactly how to make it, my favorite mix-ins, expert tips, and smart swaps. If you’re new to quinoa or salads with grains, don’t worry — I’ll guide you every step of the way. Let’s dive in!

Why You’ll Love This Recipe

• Super easy and fast – Perfect for meal prep or a quick weeknight side.
• Refreshing and light – Ideal for a summer salad or warm days.
• Customizable – Add your favorite quinoa salad ingredients or leftovers from the fridge.
• Healthy and gluten free – Packed with nutrients, fiber, and plant-based goodness.
• Perfect make-ahead dish – It tastes even better after sitting in the fridge for a few hours.

Ingredients You’ll Need

• 1 cup quinoa (uncooked)
• 2 cups water or vegetable broth
• 1/2 teaspoon salt
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley or cilantro, chopped
• 1/2 cup crumbled feta cheese
• Juice of 1 large lemon
• 3 tablespoons extra virgin olive oil
• 1 teaspoon Dijon mustard
• Salt and black pepper, to taste

Tip: Rinse quinoa in a fine mesh strainer under cold water to remove bitterness.

Ingredient Substitutions

• No feta? Try goat cheese, mozzarella pearls, or even diced avocado.
• Gluten free but want more crunch? Toss in some roasted chickpeas or nuts.
• Out of bell pepper? Use grated carrot or chopped celery.
• No lemon? Apple cider vinegar or red wine vinegar works great.
• Add protein: Try grilled chicken, shrimp, or chickpeas for extra protein.

How to Make Quinoa Salad Recipe

1. Cook the quinoa (15 minutes): Rinse 1 cup quinoa in a fine mesh strainer. Bring to a boil with 2 cups water or broth and 1/2 tsp salt in a medium saucepan. Reduce to low, cover, and simmer 15 minutes. Fluff with a fork and let it cool to room temperature.
2. Prep the veggies (10 minutes): While quinoa cools, chop your cherry tomatoes, cucumber, red onion, and bell pepper. Set aside.
3. Make the dressing (2 minutes): In a small bowl or jar, whisk lemon juice, olive oil, Dijon mustard, salt, and black pepper.
4. Mix it all together (5 minutes): In a large bowl, combine quinoa, chopped veggies, parsley, and crumbled feta. Pour over the dressing and toss well to coat.
5. Chill & serve: For best flavor, chill for 30 minutes before serving. Garnish with more herbs or cheese if you like.

Expert Tips and Common Mistakes to Avoid

• Don’t skip rinsing quinoa – it removes bitterness.
• Let the quinoa cool before adding veggies, or they’ll wilt.
• Chop everything evenly for better texture and presentation.
• Taste and adjust salt, lemon, and olive oil at the end.
• Make it ahead – This salad holds up beautifully in the fridge for 3-4 days.

Variations & Add-Ons

• Vegan: Skip the feta or use vegan cheese.
• Spicy: Add diced jalapeños or a pinch of chili flakes.
• Herby: Try fresh mint or dill for a flavor twist.
• Creamy: Add a spoonful of Greek yogurt to the dressing for creaminess.
• Sweet kick: Toss in some dried cranberries or pomegranate seeds.

Serving Suggestions

• Serve it as a main dish with a side of pita bread or naan.
• Perfect next to grilled chicken, salmon, or shrimp.
• Great as a cold lunch or potluck contribution.
• Pack it in jars for meal prep.
• Spoon over greens for a hearty salad base.

Storage & Reheating

• Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Not recommended, as fresh veggies will lose texture.
• Reheating: Best served cold or at room temperature. If you must reheat, warm gently in the microwave without overcooking.

Nutrition Information (per serving)

• Calories: ~280
• Protein: 8g
• Carbohydrates: 30g
• Fat: 14g
• Fiber: 4g
• Sodium: 320mg

Prep, Cook, and Total Time

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

FAQ

Conclusion

This quinoa salad recipe is everything I love in a meal: light, fresh, flexible, and packed with wholesome ingredients. It’s a dish you’ll come back to all year long, especially when the sun’s shining and you want something simple and satisfying.

So grab that cup of quinoa, toss in your favorite veggies, and whip up this colorful bowl of goodness. Don’t forget to rate it, leave a comment, or share it with someone who’d love a healthy bite too!

Quinoa Salad Recipe

This fresh and flavorful quinoa salad is packed with colorful veggies, protein-rich quinoa, and a zesty lemon-olive oil dressing. It’s the perfect make-ahead meal for summer gatherings, weekday lunches, or healthy meal prep.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course, Side Dish

Cuisine American, Mediterranean

Servings 4 Servings

Calories 320 kcal

Ingredients

  

• 1 cup quinoa rinsed in a fine mesh strainer
• 2 cups water
• 1 cup cherry tomatoes halved
• 1 cucumber diced
• 1/2 red bell pepper chopped
• 1/4 cup red onion finely chopped
• 1/4 cup fresh parsley chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup extra virgin olive oil
• 3 tablespoons lemon juice about 1 large lemon
• 1 garlic clove minced
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon black pepper or to taste

Instructions

 

• Cook the quinoa:
• In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa and reduce heat to a simmer. Cover and cook for 15 minutes, or until the quinoa is tender and the water is absorbed. Remove from heat, fluff with a fork, and let it cool to room temperature.
• Prep the veggies:
• While the quinoa is cooling, chop the tomatoes, cucumber, red bell pepper, red onion, and parsley. Crumble the feta if not pre-crumbled.
• Make the dressing:
• In a small bowl or jar, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper.
• Assemble the salad:
• In a large bowl, combine the cooled quinoa, chopped veggies, parsley, and feta. Pour the dressing over the salad and toss everything together until well combined.
• Chill or serve:
• Serve immediately at room temperature, or cover and refrigerate for at least 30 minutes for best flavor.

Notes

• This salad keeps well in the fridge for up to 4 days in an airtight container. Perfect for meal prep!
• Feel free to toss in extras like olives, chickpeas, or avocado.
• Make it vegan by omitting the feta or replacing it with a plant-based cheese.
• Rinse your quinoa well before cooking to remove its natural bitterness.

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