Easy Quinoa Salad

Quinoa salad is light, refreshing, and packed with wholesome ingredients that make you feel good from the inside out! This recipe brings together fluffy quinoa, crisp vegetables, fresh herbs, all tossed in a bright lemon dressing.

Love More Salad Recipes? Try My Dill Pickle Pasta Salad or this Greek Salad Recipe next.

Why You’ll Love This Recipe

• Light but filling – Quinoa and chickpeas give you protein and staying power without feeling heavy
• Make-ahead friendly – Actually tastes better the next day when the flavors have time to mingle
• Customizable – Add your favorite veggies, swap the herbs, or toss in some grilled chicken
• Perfect for gatherings – Everyone loves this at potlucks, and it travels beautifully
• Fresh and vibrant – That lemony dressing with mint and parsley tastes like sunshine in a bowl

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Ingredients You’ll Need

For the Quinoa Salad:

• 1 cup uncooked quinoa, rinsed (This is important! Rinsing removes the bitter coating)
• 2 cups water
• ¼ teaspoon salt
• 1 cup chopped cucumber (English cucumbers work great – fewer seeds)
• 1 cup cherry tomatoes, halved (Or grape tomatoes, whatever looks good at the store)
• ½ cup chopped red bell pepper
• ¼ cup thinly sliced red onion (Soak in cold water for 10 minutes if you want it milder)
• ¼ cup chopped fresh parsley
• ¼ cup chopped fresh mint (Optional but it really makes this special!)
• ½ cup chickpeas, drained and rinsed
• ¼ cup crumbled feta cheese (Optional, but highly recommended)

For the Lemon Dressing:

• ¼ cup extra-virgin olive oil (Use the good stuff – you’ll taste it)
• 3 tablespoons fresh lemon juice (About 1 large lemon)
• 1 clove garlic, minced
• ½ teaspoon dried oregano
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Why These Ingredients Work

Quinoa is the star here because it’s fluffy, protein-packed, and has this lovely nutty flavor that pairs perfectly with fresh vegetables. The combination of cucumber, tomatoes, and bell pepper adds crunch and juiciness, while the chickpeas boost the protein and make this salad hearty enough to eat as a main dish.

Fresh herbs are where the magic happens – parsley brings brightness and mint adds that cool, refreshing note that makes every bite interesting. The lemon dressing is simple but powerful, with garlic for depth and oregano for that Mediterranean touch.

Feta cheese adds creamy, tangy little pockets of flavor throughout, though you can absolutely skip it if you’re keeping things dairy-free. Everything works together to create a salad that’s satisfying without being heavy.

Essential Tools and Equipment

• Medium saucepan with lid – For cooking the quinoa
• Large mixing bowl – You’ll need room to toss everything together
• Small bowl or jar – For whisking the dressing
• Fine-mesh strainer – Essential for rinsing the quinoa properly
• Sharp knife and cutting board – For prepping all those fresh veggies
• Fork – For fluffing the quinoa

Step-by-Step Instructions

Step 1: Cook the Quinoa

Add the rinsed quinoa, water, and salt to a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover with a lid, and let it simmer gently for 15 minutes until all the water is absorbed.

You’ll know it’s ready when you see little spirals (that’s the germ separating from the seed – totally normal and perfect!).

Step 2: Let the Quinoa Rest

Remove the pan from heat but keep it covered. Let it sit for 5 minutes undisturbed. This allows the quinoa to steam and become perfectly fluffy.

After 5 minutes, remove the lid and fluff with a fork. Spread it out on a plate or baking sheet to cool completely before adding your vegetables. This step is key – warm quinoa will wilt your crisp veggies!

Step 3: Prep Your Vegetables

While the quinoa cools, chop your cucumber, halve those cherry tomatoes, dice the bell pepper, and slice the red onion nice and thin. If you’re using red onion and want it a bit milder, soak the slices in a bowl of cold water for about 10 minutes, then drain.

Chop your fresh herbs too – the parsley and mint should be roughly chopped, not too fine.

Step 4: Combine the Salad

In a large bowl, add the cooled quinoa along with the cucumber, tomatoes, bell pepper, red onion, chickpeas, parsley, and mint. Give it a gentle toss with your hands or a big spoon just to distribute everything evenly.

Step 5: Make the Lemon Dressing

In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, oregano, salt, and black pepper. Whisk it well until it’s emulsified and slightly thickened.

Step 6: Dress the Salad

Pour the lemon dressing over your quinoa and vegetable mixture. Use a large spoon or clean hands to toss everything together gently but thoroughly. You want every bite to get some of that delicious dressing.

Step 7: Add Feta and Adjust Seasoning

If you’re using feta cheese, fold it in gently so the crumbles stay intact. Give the salad a taste and adjust the seasoning if needed – maybe a pinch more salt, an extra squeeze of lemon, or a grind of black pepper.

You Must Know

The single most important thing about making quinoa salad is letting that quinoa cool completely before you add your vegetables. If you skip this step, the heat will make your cucumbers and tomatoes sad and soggy, and nobody wants that.

Spread the cooked quinoa on a baking sheet or large plate and let it come to room temperature, or pop it in the fridge for about 15 minutes to speed things up. Also, always rinse your quinoa under cold water before cooking – there’s a natural coating called saponin that can taste bitter if you don’t wash it away. Most quinoa you buy is pre-rinsed, but it never hurts to give it another quick rinse just to be sure.

Personal Secret: I like to make my lemon dressing in a mason jar and shake it up instead of whisking. It emulsifies better that way, and if there’s any leftover dressing, you can just pop the lid on and keep it in the fridge for your next salad.

Pro Tips & Cooking Hacks

• Toast your quinoa – Before cooking, toast the rinsed and drained quinoa in the dry saucepan for 2-3 minutes. It adds a deeper, nuttier flavor.
• Use chicken or vegetable broth instead of water for cooking the quinoa – it adds so much more flavor.
• Keep vegetables uniform in size – Cut everything about the same size so you get a bit of everything in each forkful.
• Don’t overdress too soon – If making ahead, dress the salad an hour before serving for the best texture.
• Massage your kale – Want to add greens? Use baby kale, massage it with a little lemon juice first, and fold it in.
• Double the dressing – This dressing is so good you might want extra for drizzling or for other salads later in the week.

Flavor Variations & Suggestions

This salad is endlessly customizable, and that’s what makes it such a winner. For a Greek-inspired version, add Kalamata olives, more feta, and a sprinkle of za’atar seasoning. If you want something heartier, toss in some grilled chicken, shrimp, or even leftover rotisserie chicken.

Love avocado? Dice one up and fold it in right before serving for extra creaminess. You can swap the mint for fresh basil or cilantro depending on what you have on hand or what flavor profile you’re craving.

For a fall twist, try adding roasted sweet potato cubes, dried cranberries, and swap the lemon for a maple-Dijon dressing. Want more protein? Add a soft-boiled egg on top or stir in some white beans alongside the chickpeas.

If you’re not a fan of red onion, use green onions instead, or leave the onion out entirely and add some thinly sliced radishes for that peppery crunch.

Make-Ahead Options

This is one of those beautiful recipes that actually improves with time, making it perfect for meal prep. You can cook your quinoa up to three days ahead and keep it in an airtight container in the refrigerator. The dressing can also be whisked together and stored in a jar in the fridge for up to a week.

For the complete salad, you can assemble everything except the feta up to two days in advance. Just wait to add the cheese until you’re ready to serve so it stays nice and crumbly. The flavors really develop and meld together beautifully after a few hours in the fridge, so don’t be afraid to make this in the morning for dinner that night.

If you want to freeze this, I’d recommend freezing just the cooked quinoa by itself for up to three months, then thawing it and making fresh salad when you’re ready. The vegetables don’t freeze well, so it’s better to keep those fresh.

What to Serve With Quinoa Salad

This quinoa salad is versatile enough to serve alongside just about anything or enjoy all on its own as a light lunch. It pairs beautifully with grilled chicken, lamb kebabs, or baked salmon for a complete dinner. Serve it with warm pita bread and some hummus for a Mediterranean-inspired meal that’s perfect for summer evenings on the porch.

It’s also wonderful with grilled vegetables or as part of a mezze platter with tzatziki, stuffed grape leaves, and olives. For a casual gathering, set it out with some crusty bread, a simple tomato soup, or alongside other picnic favorites like pasta salad and watermelon.

It even works as a filling for pita pockets or wraps if you want to pack it for lunch. And if you’re hosting brunch, this makes a refreshing alternative to heavier breakfast dishes.

Allergy Information

This quinoa salad can easily be adapted for various dietary needs. Quinoa is naturally gluten-free, so this recipe works perfectly for anyone avoiding gluten. The feta cheese is the only dairy ingredient, and it’s completely optional – simply leave it out for a dairy-free version.

For those with nut allergies, this recipe is naturally nut-free. If you need to avoid alliums, you can skip the garlic and red onion without losing too much flavor, though you might want to add a pinch of garlic powder to the dressing.

The recipe is vegetarian as written, and becomes vegan if you omit the feta cheese. For those watching their sodium, you can reduce or eliminate the added salt since the chickpeas and feta already contain some sodium.

Storage & Reheating

Store your quinoa salad in an airtight container in the refrigerator for up to four days. The flavors actually deepen and improve after the first day, so don’t worry if you’re making it ahead.

If you notice the salad looks a bit dry after sitting, just drizzle a little extra olive oil and a squeeze of fresh lemon juice over it before serving and give it a good toss. This salad is best served cold or at room temperature, so there’s no need to reheat it.

If you’ve stored it in the fridge, let it sit out for about 15 minutes before serving to take the chill off – the flavors are much brighter when it’s not ice cold. Keep any leftover dressing separate from the salad if possible, especially if you’re meal prepping for the week.

Questions I Get Asked A Lot

Can I use a different grain instead of quinoa?

Absolutely! Couscous, farro, bulgur wheat, or even brown rice work wonderfully in this recipe. Just cook according to package directions and let cool before mixing with the vegetables. Keep in mind that cooking times and water ratios will vary depending on which grain you choose.

My quinoa turned out mushy – what happened?

This usually means there was too much water or it cooked too long. The ratio should be 1 cup quinoa to 2 cups water, and it should simmer gently for just 15 minutes. Make sure your heat is low enough that it’s barely bubbling, and resist the urge to stir it while it’s cooking!

Can I make this salad without the chickpeas?

Of course! The chickpeas add protein and heartiness, but you can leave them out or substitute with white beans, edamame, or even diced grilled chicken if you want. The salad will still be delicious and refreshing without them.

How do I keep the vegetables from getting soggy?

The key is making sure your quinoa is completely cooled before mixing it with the vegetables. Also, don’t overdress the salad too far in advance. If you’re meal prepping, consider keeping the dressing separate and adding it right before you eat.

Is this salad gluten-free?

Yes! Quinoa is naturally gluten-free, and all the other ingredients in this recipe are too. Just make sure your chickpeas and any other canned ingredients you use don’t have any added ingredients with gluten. This makes it perfect for anyone with celiac disease or gluten sensitivity.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your quinoa salad turned out and what variations you tried.