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Quinoa Salad

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A fresh and vibrant quinoa salad packed with vegetables, herbs, and a sunny lemon dressing. Perfect for any meal or occasion.

Ingredients

Scale
  • 1 cup quinoa, rinsed well
  • 2 cups water or low-sodium broth
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/2 cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped (optional)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 cup feta, crumbled (optional)
  • 1 avocado, diced (optional)
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, minced
  • 3/4 teaspoon salt (to taste)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon honey or maple syrup (optional)
  • 1/4 teaspoon ground cumin (optional)

Instructions

  1. Rinse quinoa in a fine-mesh strainer under cold water for 30–60 seconds. Chop tomatoes, cucumber, pepper, onion, and herbs.
  2. In a medium pot, bring 2 cups water (or broth) and a pinch of salt to a boil.
  3. Stir in 1 cup quinoa. Return to a gentle boil.
  4. Reduce heat to low, cover, and simmer for 15 minutes. Turn off heat and let sit, covered, for 5 minutes. Fluff with a fork.
  5. Spread quinoa on a sheet pan or large plate to cool for 10 minutes. Whisk olive oil, lemon juice, Dijon, garlic, salt, pepper, and optional honey/cumin.
  6. In a large bowl, combine cooled quinoa, cucumber, tomatoes, pepper, onion, chickpeas, parsley, and mint. Pour in dressing and toss. For best flavor, cover and chill 20–30 minutes in the fridge (about 40°F/4°C).
  7. Taste and adjust salt, pepper, and lemon. Fold in feta and avocado (if using). Serve cold or at room temperature.

Notes

Rinse quinoa to remove bitterness and cool it to keep veggies crisp. Store in the fridge for 3–4 days; add avocado right before serving.

Nutrition

Find it online: https://recipesunfolded.com/quinoa-salad/

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