This Quinoa Salad is truly a celebration in a bowl, bursting with color, bright Mediterranean flavors, and a nourishing mix of textures, making it a surefire crowd-pleaser for any occasion. Light, fluffy quinoa forms the perfect backdrop for juicy cherry tomatoes, crisp cucumbers, and sweet bell peppers, all tossed together with a zesty homemade dressing. Whether you’re planning a quick lunch, potluck dish, or healthy weeknight dinner, this Quinoa Salad is the kind of recipe you’ll reach for again and again—delicious, wholesome, and remarkably easy to put together!
Ingredients You’ll Need
Every ingredient in this Quinoa Salad has a role to play, coming together to create the perfect harmony of taste, texture, and color. Here’s what you’ll need, along with a few handy tips for getting the best flavor from every bite.
- Uncooked Quinoa (1 cup, rinsed): Choose white, red, or tricolor quinoa for the base—the rinsing step helps remove any bitterness.
- Water or Vegetable Broth (2 cups): Cooking quinoa in broth adds a rich depth, but water works beautifully for a lighter touch.
- Cherry Tomatoes (1 cup, halved): These bring a juicy pop of sweetness and gorgeous color.
- Cucumber (1 cup, diced): Adds refreshing crunch that balances the salad’s flavors.
- Red Bell Pepper (1/2 cup, diced): Gives a sweet, crisp bite and eye-catching brightness.
- Red Onion (1/4 cup, finely chopped): Offers a subtle, savory sharpness—soaking it briefly in cold water tames the flavor if desired.
- Crumbled Feta Cheese (1/4 cup, optional): Classic Mediterranean creaminess (skip it for a fully vegan salad).
- Fresh Parsley (1/4 cup, chopped): Brings vibrant green color and a fresh, grassy flavor.
- Fresh Mint (2 tablespoons, chopped, optional): Adds a cooling herbal note that lifts the entire salad.
- Olive Oil (3 tablespoons): Use the best extra-virgin olive oil you have for a silkier dressing.
- Fresh Lemon Juice (2 tablespoons): Provides brightness and zing that ties all the fresh veggies together.
- Red Wine Vinegar (1 tablespoon): A touch of tanginess for balance.
- Garlic (1 clove, minced): For subtle warmth and bold aroma in the dressing.
- Salt and Black Pepper (to taste): Essential for waking up all those flavors—taste and adjust as you like.
How to Make Quinoa Salad
Step 1: Cook and Fluff the Quinoa
Start by combining your rinsed quinoa and water or broth in a medium saucepan. Bring it to a gentle boil, then reduce the heat, cover, and simmer for about 15 minutes. Once all the liquid is absorbed and the quinoa is nice and fluffy, take it off the heat and let it cool completely—this helps the quinoa grains separate beautifully and keeps your salad from being soggy.
Step 2: Prep the Veggies and Herbs
While your quinoa cools, take a few moments to wash and chop your cherry tomatoes, cucumber, bell pepper, red onion, parsley, and mint. Dice everything into bite-size pieces for the ideal mix of flavor and texture in every forkful. If you’re using feta, crumble it now so it’s ready to toss in later.
Step 3: Whisk the Zesty Dressing
In a small bowl or a jar with a tight lid, whisk together the olive oil, freshly squeezed lemon juice, red wine vinegar, minced garlic, salt, and black pepper. Taste the dressing—feel free to tweak the acid or seasoning to suit your personal palate.
Step 4: Assemble the Quinoa Salad
Once the quinoa is fully cool, transfer it to a large mixing bowl. Add all your chopped veggies, fresh herbs, and the crumbled feta if you’re including it. Pour the vibrant dressing over the top and gently toss the salad until everything is beautifully combined. Give it a final taste and adjust the salt or lemon if needed.
Step 5: Chill and Serve
This Quinoa Salad tastes best slightly chilled or at room temperature, giving the flavors time to meld. If you have time, pop it in the fridge for 30 minutes before serving, but don’t stress if you’re ready to dig in right away—it’s fantastic either way!
How to Serve Quinoa Salad
Garnishes
Top your finished Quinoa Salad with a little extra chopped parsley or mint, a sprinkle of feta, a crack of black pepper, or even a few toasted pine nuts for extra crunch—these little touches make each serving feel special.
Side Dishes
This salad shines beautifully alongside grilled chicken, fish, or tofu, and works wonders as a hearty base for lunch bowls. Pair it with warm pita and a side of hummus for a satisfying Mediterranean feast, or enjoy it on its own for a light meal that doesn’t skimp on flavor.
Creative Ways to Present
For a fun twist, try spooning the Quinoa Salad into hollowed bell peppers or sturdy lettuce cups for easy, hand-held appetizers. It also makes a colorful addition to picnic spreads and potlucks—just pile it onto a big platter and let guests help themselves.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Quinoa Salad, simply scoop it into an airtight container and refrigerate. It’ll keep well for up to three days, and the flavors only get better as they mingle—a perfect option for meal prep lunches.
Freezing
While technically you can freeze Quinoa Salad, it isn’t recommended because the fresh veggies lose their crunch and vibrant color once thawed. The salad is really at its prime when enjoyed fresh or refrigerated.
Reheating
Quinoa Salad is truly meant to be enjoyed chilled or at room temperature, so there’s no need to reheat. Just give it a good toss if any dressing has settled, and it’s ready to enjoy straight from the fridge!
FAQs
Can I make Quinoa Salad vegan?
Absolutely! Just skip the feta cheese, or swap it for a dairy-free version. This salad is naturally plant-based and full of flavor even without any cheese.
Is it okay to use a different grain instead of quinoa?
While quinoa gives the salad its signature texture and a boost of protein, you can substitute it with cooked farro, bulgur, or even brown rice for a new twist on the classic Quinoa Salad.
How can I add extra protein to this salad?
You can toss in some drained chickpeas, black beans, or grilled chicken for a heartier meal. Quinoa on its own is already a great source of protein, but these additions make the salad extra satisfying.
What’s the best way to keep the salad from getting soggy?
Make sure your cooked quinoa is completely cool and drained before mixing in the vegetables, and always dress the salad right before serving if prepping in advance. This keeps everything crisp and fresh!
Can I prepare Quinoa Salad ahead of time for parties?
Definitely! In fact, it’s a smart choice for gatherings because the flavors develop as it sits. Just keep it covered in the fridge, and wait to add delicate garnishes or extra herbs until right before serving for the best presentation.
Final Thoughts
I truly hope you’ll give this fresh and flavorful Quinoa Salad a spot at your next meal. It’s always a hit, impossibly easy, and endlessly versatile. Grab your ingredients, give it a try, and don’t hesitate to make it your own—you might just discover your new favorite salad!
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Quinoa Salad Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
A refreshing and nutritious Quinoa Salad recipe with a Mediterranean twist. This vibrant salad features fluffy quinoa tossed with cherry tomatoes, crisp cucumber, bell pepper, red onion, and a zesty lemon vinaigrette.
Ingredients
Quinoa:
- 1 cup uncooked quinoa (rinsed)
- 2 cups water or vegetable broth
Salad:
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 1/2 cup red bell pepper (diced)
- 1/4 cup red onion (finely chopped)
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint (optional)
Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 clove garlic (minced)
- Salt and black pepper to taste
Instructions
- Cook Quinoa: In a medium saucepan, bring quinoa and water or broth to a boil. Simmer for about 15 minutes until fluffy. Let it cool.
- Prepare Salad: In a large bowl, combine quinoa, tomatoes, cucumber, bell pepper, onion, feta, parsley, and mint.
- Make Dressing: Whisk olive oil, lemon juice, vinegar, garlic, salt, and pepper.
- Combine: Pour dressing over salad, toss gently, adjust seasoning, and serve chilled or at room temperature.
Notes
- Store leftovers in the fridge for up to 3 days.
- Add chickpeas or grilled chicken for extra protein if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop, No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 4g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg
