Description
This quinoa salad is light, refreshing, and packed with protein, fiber, and colorful veggies. Tossed in a simple lemon vinaigrette, it makes the perfect side dish, meal prep lunch, or vegetarian main. It’s naturally gluten-free, full of flavor, and endlessly customizable!
Ingredients
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1 cup uncooked quinoa (or 3 cups cooked)
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2 cups water or vegetable broth (for cooking quinoa)
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1 cup cherry tomatoes, halved
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1 cucumber, diced
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1/2 red bell pepper, diced
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1/4 red onion, finely chopped
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1/4 cup chopped fresh parsley (or mint or cilantro)
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1/4 cup crumbled feta cheese (optional)
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1/4 cup chickpeas (optional for added protein)
For the Lemon Vinaigrette:
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3 tablespoons olive oil
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2 tablespoons fresh lemon juice
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1 teaspoon Dijon mustard
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1 clove garlic, minced
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Salt and pepper, to taste
Instructions
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Cook the quinoa: Rinse quinoa under cold water. Combine with water or broth in a saucepan, bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit 5 minutes, then fluff with a fork. Let cool.
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Make the dressing: In a small bowl or jar, whisk together olive oil, lemon juice, mustard, garlic, salt, and pepper.
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Assemble the salad: In a large bowl, combine cooled quinoa, tomatoes, cucumber, bell pepper, onion, parsley, and any optional add-ins like feta or chickpeas.
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Pour dressing over salad and toss to coat evenly.
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Taste and adjust seasoning if needed. Chill or serve immediately!
Notes
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Add avocado, grilled chicken, or tofu to turn it into a full meal.
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Great for meal prep—stores well in the fridge for up to 4 days.
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Swap lemon juice for red wine vinegar or lime juice for a different flavor.