This Quinoa salad recipe is light, refreshing, and packed with nutrients. Everyone loves this healthy quinoa salad made with quinoa, red bell pepper, cucumber, parsley and lemon.
It’s perfect for a quick lunch, side dish, or even a potluck!
Quinoa Salad Recipe Ingredients:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 1 avocado, diced (optional)
For the Dressing:
- 1/4 cup olive oil
- 2 tbsp lemon juice (about 1 lemon)
- 1 tsp Dijon mustard (optional)
- 1 garlic clove, minced
- Salt and pepper to taste
Quinoa Salad Recipe Instructions:
Cook the quinoa:
In a medium pot, combine the rinsed quinoa and water (or vegetable broth) and bring to a boil. Lower the heat, cover, and simmer for about 15 minutes, or until the quinoa has absorbed all the liquid. Fluff with a fork and set aside to cool.
Prep the vegetables:
While the quinoa cools, chop the cucumber, bell pepper, cherry tomatoes, red onion, parsley, and mint.
Make the dressing:
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard (if using), garlic, salt, and pepper.
Combine everything:
Once the quinoa is cool, transfer it to a large salad bowl. Add the chopped vegetables and herbs. Pour the dressing over the salad and gently toss everything together.
Add feta and avocado:
If you’re using feta cheese and avocado, add them in at the end and gently toss again.
Tips:
Variations: Add other veggies like shredded carrots, radishes, or even roasted sweet potatoes for more texture.
Protein Boost: Toss in some chickpeas or grilled chicken for a more filling meal.
Storage: This salad can be stored in the fridge for up to 2 days, though it’s best to add the avocado and dressing just before serving.