Description
Fresh, colorful, and healthy Quinoa Salad with vegetables, herbs, and a light lemon dressing, perfect for lunch or meal prep.
Ingredients
1 cup quinoa, rinsed
2 cups water or vegetable broth
1 cup cherry tomatoes, halved
1 cucumber, diced
1 red bell pepper, diced
1/4 red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup feta cheese, crumbled (optional)
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Salt and pepper, to taste
Instructions
1. In a medium pot, bring quinoa and water or vegetable broth to a boil. Reduce heat, cover, and simmer for 15 minutes until quinoa is tender and liquid is absorbed. Fluff with a fork.
2. In a large bowl, combine cherry tomatoes, cucumber, red bell pepper, red onion, and parsley.
3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
4. Add cooked quinoa to the vegetables and pour dressing over the salad. Toss to combine evenly.
5. Optional: sprinkle crumbled feta cheese on top before serving.
6. Chill for 15–20 minutes for best flavor, or serve immediately.
Notes
Swap vegetables as desired: roasted sweet potatoes, corn, or zucchini work well.
Add chickpeas, grilled chicken, or tofu for extra protein.
Use balsamic or yogurt-based dressing for variation.
Store in the refrigerator for meal prep and freshness.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 4 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 5 mg