Easy Vibrant Quinoa Salad
This Easy Vibrant Quinoa Salad bursts with colorful vegetables, nutty quinoa, and a zesty lemon dressing. It’s nutritious, flavorful, and perfect for meal prep, picnics, or a refreshing lunch.
Equipment
- Medium Pot
- Mixing Bowl
- Fine mesh sieve
- Knife and cutting board
- Whisk
Ingredients
Salad Base
- 1 cup quinoa rinsed under cold water
- 2 cups water or vegetable broth for cooking quinoa
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1 bell pepper diced, any color
- ¼ red onion finely chopped
- ¼ cup fresh parsley chopped
- ¼ cup feta cheese optional
Dressing
- 2 tbsp olive oil
- 2 tbsp lemon juice freshly squeezed
- salt and pepper to taste
Instructions
- Rinse quinoa thoroughly in a fine-mesh sieve under cold water until the water runs clear.
- Bring water or broth to a boil in a medium pot. Add quinoa, reduce to a simmer, cover, and cook for 15 minutes until liquid is absorbed. Fluff with a fork and let cool.
- While quinoa cools, chop all vegetables: halve cherry tomatoes, dice cucumber and bell pepper, and finely chop onion and parsley.
- In a large mixing bowl, combine the cooked quinoa, vegetables, and feta cheese (if using).
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
- Pour the dressing over the salad and gently toss until everything is evenly coated.
- Taste and adjust seasoning as needed. Chill for 20 minutes before serving for best flavor.
Notes
This salad can be made ahead and stored in the refrigerator for up to 5 days. For a vegan version, omit feta or use a plant-based alternative. Add nuts or seeds for extra crunch, or mix in avocado or pomegranate for a creative twist.