Quinoa Salad Recipe
A protein-packed Mediterranean quinoa salad featuring fresh vegetables, a zesty dressing, and optional add-ins like feta cheese and nuts. It's perfect for meal prep and gatherings.
Ingredients
- Quinoa:
- 1 cup quinoa
- 2 cups water
- Fresh Vegetables and Mix-ins:
- 1 medium cucumber 1 cup
- 1 medium bell pepper 1 cup
- 3/4 cup chopped red onion
- 1 cup chopped parsley
- Optional: 1 cup grated carrots or chopped broccoli stems
- Dressing Components:
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice about 2-3 lemons
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- Salt and pepper to taste
- Optional Add-ins and Variations:
- Grilled chicken for extra protein
- 1/2 cup crumbled feta cheese
- 1/2 cup nuts or seeds walnuts, pine nuts, sunflower seeds
- 1/4 cup dried fruit blueberries or cranberries
Instructions
- Prepare the Quinoa:
- Rinse 1 cup of quinoa in a fine-mesh strainer.
- In a medium saucepan, bring 2 cups of water to a boil.
- Add quinoa, reduce heat, cover, and simmer for 15 minutes.
- Remove from heat and let sit, covered, for 5 minutes.
- Fluff with a fork and let it cool.
- Prepare the Vegetables:
- Chop cucumber, bell pepper, red onion, and parsley.
- If using, grate carrots or chop broccoli stems.
- Make the Dressing:
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
- Assemble the Salad:
- In a large bowl, combine cooked quinoa and chopped vegetables.
- Add any optional ingredients like feta, nuts, or dried fruit.
- Pour dressing over salad and toss to combine.
- Serve & Store:
- Chill for 30–60 minutes for best flavor.
- Store in an airtight container in the fridge for up to 5 days.
Notes
- To make it vegan, omit feta cheese or replace it with avocado.
- For meal prep, store ingredients separately and mix before serving.
- The salad tastes even better after a day as flavors meld together.