This vibrant and refreshing Quinoa Salad is the ultimate dish when you’re craving something light, healthy, and downright delicious. It’s packed with fresh vegetables, tossed in a zesty dressing, and takes minimal effort to throw together. Whether you’re prepping for a busy weeknight dinner or need a make-ahead option for lunches, this recipe has you covered. It’s hearty enough to stand alone, but versatile enough to be a sidekick to almost any main.

Why You’ll Love This Recipe

Quick and Hassle-Free: From start to finish, you can have this salad on the table in under 30 minutes—perfect for weeknights when time is tight.
Flavorful and Fresh: Every bite bursts with the brightness of lemon, the crunch of veggies, and the nutty richness of quinoa.
Nutritious and Satisfying: Loaded with plant-based protein, fiber, and vitamins, this salad keeps you full and energized without feeling heavy.
Make-Ahead Friendly: This is one of those dishes that actually tastes better the next day, making it ideal for meal prep or picnics.

Ingredients You’ll Need

Here’s what you’ll need to build the perfect quinoa salad:

Quinoa: The star of the show—cooked until fluffy and nutty. Let it cool before tossing with other ingredients for best texture.
Cucumber: Adds a crisp, refreshing crunch. Peel it if the skin’s too tough.
Cherry Tomatoes: Sweet, juicy pops of flavor. Halved or quartered depending on size.
Red Onion: A sharp bite that balances the sweetness. Soak it in water for a milder flavor.
Bell Pepper: Any color works! Brings crunch and natural sweetness.
Fresh Parsley: Bright and herby. Flat-leaf is best for flavor.
Mint: Optional, but highly recommended for a refreshing twist.
Feta Cheese: Creamy and salty—balances the acidity and brings it all together.
Lemon Juice: Freshly squeezed only! It lifts all the other flavors beautifully.
Olive Oil: Go for extra virgin for the best flavor and richness.
Salt and Pepper: To season everything just right.

Variations

Want to mix it up? This quinoa salad is incredibly adaptable:

Add Protein: Toss in grilled chicken, chickpeas, or shrimp for a protein-packed meal.
Change the Herbs: Try basil, cilantro, or dill for a different flavor profile.
Go Mediterranean: Add olives, sun-dried tomatoes, or artichoke hearts.
Make It Vegan: Just skip the feta or use a plant-based alternative.
Boost the Greens: Add baby spinach or arugula to make it more of a leafy green salad.

How to Make Quinoa Salad

Step 1: Cook the Quinoa

Rinse the quinoa thoroughly under cold water to remove bitterness. Cook it in water or broth (for extra flavor) until light and fluffy. Let it cool completely—this is key to avoid a soggy salad.

Step 2: Prep the Veggies

While the quinoa cools, dice up your cucumber, tomatoes, bell pepper, and red onion. Chop the herbs finely so they distribute well throughout the salad.

Step 3: Whisk the Dressing

In a small bowl, combine olive oil, lemon juice, salt, and pepper. Taste and adjust the seasoning—it should be bright, tangy, and flavorful.

Step 4: Combine Everything

In a large bowl, add the cooled quinoa, all the chopped veggies, herbs, and crumbled feta. Pour the dressing over the top and toss everything gently until well combined.

Step 5: Chill and Serve

Let the salad rest in the fridge for 15–20 minutes if you have time. This gives the flavors a chance to meld beautifully.

Pro Tips for Making the Recipe

Cool the Quinoa Completely: Warm quinoa will wilt the vegetables and mess with the texture. Spread it out on a tray to cool quickly.
Season as You Go: Taste after mixing and adjust the salt, lemon, or herbs—quinoa can soak up a lot of flavor.
Use a Sharp Knife: Clean cuts on veggies help maintain texture and presentation.
Let it Sit: If time allows, make it a few hours ahead. The flavors deepen and improve as it sits.

How to Serve

This quinoa salad is a total chameleon when it comes to serving:

###As a Main: Serve a generous bowl with a drizzle of tahini or a scoop of hummus on top.

###As a Side: Pairs beautifully with grilled chicken, fish, or kebabs. Great with falafel or stuffed pitas too.

###In Wraps: Stuff it into pita bread or wrap it in a tortilla for a quick lunch option.

###With Soup: A small bowl of this salad next to a warm bowl of lentil soup makes a cozy and satisfying meal.

Make Ahead and Storage

Storing Leftovers

Keep your quinoa salad in an airtight container in the fridge. It stays fresh for up to 4 days.

Freezing

Quinoa itself freezes well, but once the fresh veggies are added, it’s best not to freeze this salad. The texture will suffer.

Reheating

No need to reheat! This salad is meant to be enjoyed cold or at room temperature. If the quinoa feels dry, stir in a splash of lemon juice or olive oil to revive it.

FAQs

Can I use pre-cooked quinoa?
Absolutely. Pre-cooked quinoa is a great time-saver. Just be sure it’s fully cooled and not overly wet before using.

What if I don’t have fresh herbs?
You can use dried herbs in a pinch, but fresh really makes a difference. If using dried, cut the quantity down by two-thirds since they’re more concentrated.

Is this salad gluten-free?
Yes! Quinoa is naturally gluten-free, making this salad a great option for anyone avoiding gluten.

Can I add a creamy dressing instead?
You can! A light Greek yogurt-based dressing works wonderfully. Just keep the flavors bright with lemon or vinegar to balance the richness.

Final Thoughts

This Quinoa Salad is one of those recipes you’ll come back to again and again. It’s easy, fresh, customizable, and just plain delicious. Whether you’re making a quick dinner or prepping your lunches for the week, this salad hits all the right notes. Give it a try—you’re going to love how simple and satisfying it is!

Quinoa Salad Recipe