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Quinoa Salad

Maria G. Brooks
This Quinoa Salad is a vibrant, healthy, and refreshing dish that combines fluffy quinoa with crunchy vegetables, fresh herbs, and a tangy lemon dressing.
Perfect as a main dish or side, this salad is full of protein, fiber, and healthy fats, making it ideal for meal prep or a quick weeknight dinner.
Customizable with your favorite toppings and proteins, this quinoa salad is versatile, easy to make, and packed with flavor.
It’s a nutrient-dense meal that can be enjoyed year-round!
Nutrition Facts (per serving)
Calories: 250 kcal, Protein: 7g, Carbohydrates: 36g, Fiber: 6g, Fat: 12g, Saturated Fat: 1.5g, Cholesterol: 0mg, Sodium: 230mg, Sugar: 6g.
Estimated based on one serving (assuming 6 servings per batch)
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Lunch, Side Dish
Cuisine Gluten-Free, Mediterranean, Vegan
Servings 6 servings
Calories 250 kcal

Equipment

  • 1 medium-sized pot
  • 1 small bowl (for dressing)
  • 1 large mixing bowl
  • 1 Cutting board
  • 1 Knife
  • 1 whisk (for dressing)
  • 1 measuring cup
  • 1 spoon (for mixing salad)

Ingredients
  

  • 1 cup quinoa uncooked
  • 2 cups water or vegetable broth
  • 1 cucumber diced
  • 1 bell pepper diced
  • 1 cup cherry tomatoes halved
  • 1/2 cup parsley finely chopped
  • 1/2 cup cilantro finely chopped
  • 1 avocado diced
  • 1 cup cooked chickpeas optional
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon honey or maple syrup
  • Salt and pepper to taste
  • 1/4 teaspoon cumin optional
  • 1/4 teaspoon paprika optional
  • 1/4 teaspoon garlic powder optional

Instructions
 

Cook the Quinoa:

  • Rinse 1 cup of quinoa under cold water.
    In a medium pot, bring 2 cups of water (or vegetable broth) to a boil.
    Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes until all the liquid is absorbed.
    Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.

Prepare the Vegetables:

  • While the quinoa is cooking, dice 1 cucumber, 1 bell pepper, and halve 1 cup of cherry tomatoes. Chop the parsley and cilantro. Set aside.

Make the Dressing:

  • In a small bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of honey or maple syrup, salt, and pepper to taste.
    If desired, add cumin, paprika, and garlic powder for extra flavor.

Assemble the Salad:

  • In a large mixing bowl, combine the cooked quinoa, diced vegetables, herbs, and avocado. If using, add cooked chickpeas or other protein.

Dress the Salad:

  • Drizzle the dressing over the salad and toss everything gently to combine. Taste and adjust the seasoning if needed.

Serve:

  • Serve immediately as a light main dish or a side salad. Enjoy!

Notes

  • Meal Prep: This salad keeps well in the fridge for up to 3 days. Store the dressing separately for the freshest taste.
  • Protein Options: For a more filling salad, you can add cooked chicken, tofu, or grilled shrimp.
  • Flavor Variations: You can swap the herbs or vegetables for others you prefer, such as spinach, arugula, or feta cheese for a twist.
  • Dressing Customization: Feel free to adjust the sweetness and acidity of the dressing according to your taste by adding more honey or lemon juice.
Keyword Quinoa Salad