Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients
- 1 cup quinoa (rinsed)
- 2 cups water or vegetable broth (for extra flavor)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1 bell pepper (any color), diced
- 1/4 cup feta cheese (optional, but totally worth it)
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard (optional)
- Salt and pepper to taste
- Optional: 1/4 cup olives or chickpeas for extra flavor and protein
Instructions
- Cook the Quinoa:
- In a medium saucepan, combine quinoa and water (or vegetable broth) and bring it to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 12–15 minutes, or until the quinoa is cooked and the liquid has been absorbed. Fluff with a fork once done and set aside to cool.
- Prepare the Veggies:
- While the quinoa is cooling, chop up your veggies—tomatoes, cucumber, bell pepper, and red onion. These will bring a nice crunch and freshness to your salad.
- Make the Dressing:
- In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard (if using), and a pinch of salt and pepper. Taste and adjust the seasoning—if you like it tangier, add more lemon juice or vinegar.
- Assemble the Salad:
- In a large bowl, combine the cooled quinoa, chopped veggies, feta cheese (if using), and fresh parsley. Toss everything together gently.
- Dress the Salad:
- Pour the dressing over the salad and toss everything together to coat. The dressing will add a nice zesty kick to balance the freshness of the veggies and the nuttiness of the quinoa.
- Serve:
- Taste and adjust the seasoning—add more salt, pepper, or lemon juice if needed. Serve chilled or at room temperature. This salad is perfect as a side dish, light lunch, or meal prep for the week!
Do’s and Don’ts
DO:
- Use cooked quinoa that’s completely cooled for the best texture. Warm quinoa can make the veggies wilt.
- Add extra protein like chickpeas, olives, or grilled chicken for a more filling meal.
- Make the salad ahead of time for better flavor—the quinoa and veggies soak up the dressing the longer they sit together.
DON’T:
- Skip the dressing—it’s the magic that pulls everything together!
- Overcook the quinoa—it should be fluffy, not mushy.
Variations:
- Mediterranean Quinoa Salad: Add kalamata olives, roasted red peppers, and a sprinkle of oregano for a Greek-inspired twist.
- Mexican Quinoa Salad: Use black beans, corn, cilantro, and a squeeze of lime juice instead of the lemon dressing for a tangy, fiesta flavor.
- Autumn Quinoa Salad: Add roasted butternut squash, cranberries, and walnuts for a fall-inspired twist on this healthy dish.
Quinoa Salad is like the Swiss Army knife of healthy meals—it’s quick, full of protein, and endlessly customizable. Perfect for a nutritious lunch, a side dish for dinner, or as part of your weekly meal prep. 🥗
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