Step-by-Step Quinoa Salad
This fresh and nutritious quinoa salad is packed with colorful vegetables, protein-rich chickpeas, and a zesty lemon dressing. Perfect for a light meal or meal prep!
Equipment
- Mixing bowl
- Knife
- Cutting board
- Whisk
Ingredients
Salad Ingredients
- 2 cups cooked quinoa Cooled and fluffed.
- 1 cup cherry tomatoes Halved.
- ½ cup cucumber Diced.
- ½ cup bell peppers Diced, any color.
- ¼ cup red onion Finely chopped.
- ¼ cup fresh parsley Chopped.
- ¼ cup feta cheese Optional, crumbled.
- ¼ cup chickpeas or black beans Optional, for extra protein.
Dressing
- ¼ cup olive oil For the dressing.
- 2 tbsp lemon juice Or red wine vinegar.
- 1 clove garlic Minced.
- ½ tsp salt To taste.
- ¼ tsp black pepper To taste.
- ½ tsp cumin or paprika Optional, for extra flavor.
Instructions
- Cook the quinoa according to package instructions, let it cool, and fluff with a fork.
- Dice cucumbers, bell peppers, cherry tomatoes, and red onion.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, black pepper, and cumin or paprika (if using).
- In a large mixing bowl, combine the cooked quinoa, chopped vegetables, and dressing. Toss well to combine.
- Let the salad sit for 15–30 minutes to allow flavors to meld.
- Sprinkle with fresh parsley and feta cheese (if using) before serving.
Notes
This salad tastes even better after a few hours in the fridge, making it great for meal prep. Serve with grilled chicken or tofu for a complete meal.