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.
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.