Quinoa Salad: A Protein-Packed Recipe with Fresh Herbs and Citrus

There’s something timeless about a really good quinoa salad, it’s hearty without being heavy, endlessly versatile, and works as both a side dish or a main. Whether you’re prepping for a week of lunches or throwing together a last-minute picnic, this quinoa salad comes together fast and keeps beautifully in the fridge. Packed with crisp vegetables, fresh herbs, and a bright lemon dressing, it’s a dish that feels as good to eat as it does to make. Plus, quinoa is naturally gluten-free and protein-rich, making this salad a satisfying option for almost any table. If you're looking for a fresh, crowd-pleasing, and colorful salad, this is the one to bookmark.

Ingredients

For the Salad:

• 1 cup quinoa (190 g), rinsed

• 1¾ cups water or vegetable broth (420 ml)

• 1 cup cherry tomatoes (150 g), halved

• 1 cucumber (about 250 g), diced

• 1 red bell pepper (about 150 g), diced

• 1/4 cup red onion (30 g), finely chopped

• 1/2 cup fresh parsley (15 g), finely chopped

• 1/4 cup fresh mint (10 g), finely chopped

• 1/2 cup crumbled feta cheese (75 g) (optional)

For the Dressing:

• 1/4 cup extra-virgin olive oil (60 ml)

• 2 tablespoons freshly squeezed lemon juice (30 ml)

• 1 tablespoon red wine vinegar (15 ml)

• 1 teaspoon honey (5 ml)

• 1 garlic clove, minced

• 1/2 teaspoon kosher salt (2.5 g)

• 1/4 teaspoon freshly ground black pepper (1 g)

Instructions

1. In a medium saucepan, combine the rinsed quinoa and broth (or water). Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and allow it to cool.

2. Meanwhile, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and red bell pepper, and finely chop the red onion, parsley, and mint.

3. In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, honey, minced garlic, salt, and pepper until fully emulsified.

4. In a large bowl, combine the cooled quinoa, tomatoes, cucumber, bell pepper, red onion, parsley, and mint. Drizzle the dressing over the salad and toss gently to combine.

5. If using, sprinkle crumbled feta on top. Taste and adjust seasoning if needed. Serve chilled or at room temperature.

Recipe Tips:

• This quinoa salad pairs beautifully with grilled chicken, salmon, or falafel for a complete meal. It also keeps well refrigerated for up to 3 days — just freshen it up with a squeeze of lemon before serving.

• Learn how to get your quinoa perfectly fluffy here.

Disclaimer: The recipes and food recommendations in this article are for general inspiration and enjoyment. Since dietary preferences and restrictions vary, we recommend consulting with a nutritionist or dietitian if you have specific dietary concerns or health conditions. Please note that ingredient availability and cooking times may also vary based on location and personal preferences. Lastly, this page may contain affiliate links, meaning we may earn a small commission if you make a purchase through them at no cost to you. We are also part of the Amazon Associates program.

Quinoa Salad

Serves 3 to 4

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