This post may contain affiliate links. Please read my disclosure and privacy policy.
Once you make this quinoa salad recipe, you’ll be asked to make it again and again. While you cook quinoa (using better directions than the package), you’ll have time to whisk together a quick homemade dressing and chop a few fresh veggies and herbs. When the quinoa is done, you can assemble it in no time!
This is one of my favorite dishes to meal prep for the week ahead, and it’s also perfect for bringing to a party. You can use it as a base for Falafel Bowls or top it with baked chicken breasts for extra protein.
“OMG this is seriously a fantastic recipe! I just made it for the first time and wow…. it will definitely be my go-to from now on! Thank you for this recipe! I didn’t want to stop at just one serving. Lol! But I am now really excited for lunchtime tomorrow.”
Table of Contents
What You Should Know About Quinoa
You’re probably familiar with quinoa (pronounced keen-wah), a gluten-free superfood that’s more of a seed than a grain. Quinoa contains all of the essential amino acids the body needs, so it’s also a complete source of plant-based protein.
While working on a recipe for quinoa porridge years ago, I learned that you can greatly improve quinoa’s flavor by rinsing or soaking it. For this salad, rinse the dry quinoa under running water until you no longer see bubbles forming on top. (Even if the bag says pre-rinsed, it’s still a good idea to rinse it again.)
Be sure to follow my quinoa cooking directions in this post. It will help you avoid soggy or mushy quinoa, and it won’t burn to the bottom of the pot.
Key Ingredients
- Quinoa. I use white quinoa for this recipe, but red or tri-color quinoa works too. Other colors of quinoa have a firmer, chewier texture. It can almost feel like it’s undercooked! So keep that in mind when using a different color.
- Fresh vegetables. I like to stick to a Mediterranean theme for this version, with cherry tomatoes, cucumber, red onion, and bell pepper. If you want to add corn or black beans, try my Quinoa Black Bean Salad for a different flavor profile.
- Lemon Juice. For the best flavor, don’t use bottled lemon juice. You’ll need 2 juicy lemons for this recipe, and for extra lemon taste, you can even add a little zest.
- Olive Oil. I keep the oil to a minimum, but this does improve the texture and helps the dressing cling to the salad. If you have another mild-flavored oil, that should work, too.
- Fresh Herbs. These are key ingredients; don’t skip them! I like to use flat-leaf Italian parsley (not the curly one) and fresh dill, but you can eyeball the amounts.
- Salt & Pepper. If your salad tastes bland, add more salt. With a salad this size, I usually add it 1/2 teaspoon at a time! (I prefer Real Salt brand, which is a pink salt. If you use white table salt, it might taste different, so start with less and add more as you go.)
I’m including some optional toppings in the printable recipe, too. Crumbled feta cheese is my favorite, but my husband doesn’t like it, so I always serve it on the side so people can add it if they want. Same goes for sliced olives!
How to Make Quinoa Salad (Step By Step)
- Start by rinsing 1 cup of dry quinoa in a fine-mesh sieve under running water. Rinse until you no longer see bubbles foaming on top. This will help remove the bitter flavor. Note: If you prefer hands-off cooking, try cooking quinoa in the Instant Pot instead.
- Add the rinsed quinoa to a saucepan and cover with 1.5 cups of water. Bring it to a boil, then cover the pot and lower the heat. Cook for 10 minutes, then keep the lid on for 5 more minutes after removing it from the heat. Fluff with a fork and let it cool after you remove the lid.
- While the quinoa cooks, add 1/4 cup olive oil, 1/3 cup lemon juice, 1 teaspoon salt, and 1/2 teaspoon ground black pepper to the largest bowl. Stir briefly to mix the dressing.
- Chop half a red onion, add it to the dressing bowl, and stir well. The dressing will help mellow the onion’s sharp flavor as it marinates.
- Continue chopping veggies and add them to the dressing bowl. I always add a red bell pepper and a large cucumber, but you can also add cherry tomatoes or even some sun-dried tomatoes.
- Finely chop a big handful of fresh dill and flat-leaf Italian parsley. This is usually around 1/2 cup each, but it’s okay to eyeball it. I also like to add some chopped green onion when I have it. Fresh herbs are key to this tasting like it came from a restaurant.
- Transfer the cooled quinoa to the salad bowl and stir well. Taste and adjust the salt, as needed. (I always add another 1/2 teaspoon of salt, but this will vary based on your taste.)
- Serve the quinoa salad with extra toppings, like feta and sliced black olives on the side. I like to transfer mine to meal-prep containers so individual portions are ready for the week ahead.
Quinoa Salad Recipe FAQs
This quinoa salad will keep well in the fridge for up to 5 days when stored in an airtight container. I don’t add garlic to this recipe; it can become a little too pungent as it sits.
Yes, check out my Jennifer Aniston Salad for a high-protein variation with 43 grams of protein per serving.
Yes, if you don’t add the cheese to this recipe it’s dairy-free and vegan. For added creaminess, I’d recommend drizzling on creamy tahini dressing or tahini dill dressing when serving.
More Quinoa Recipes to Try
If you try this Mediterranean quinoa salad recipe, please leave a comment and star rating below to let me know how you like it. Thanks for visiting!
The Quinoa Salad I’d Eat Every Day
Ingredients
- 1 cup dry quinoa , rinsed
- 1 ½ cups water
- ¼ cup extra virgin olive oil
- 6 tablespoons freshly squeezed lemon juice (about 2 lemons)
- fine sea salt & black pepper
- ½ red onion , chopped
- 1 large cucumber , chopped
- 1 red bell pepper , chopped
- ½ cup fresh dill , chopped
- ½ cup fresh flat-leaf parsley , chopped
- 3 green onions , white and green parts only, chopped
- ½ cup Kalamata or black olives , sliced (optional)
- ½ cup crumbled feta (optional)
Instructions
- Rinse the quinoa in a fine mesh sieve under running water for 60 seconds, to help remove any bitterness. Add it to a small saucepan and cover with the water. Bring the water to a boil over high heat, then lower the temperature and cover for 10 minutes. Then remove the pan from the heat, but keep the lid on for 5 more minutes. This helps the quinoa cook properly without burning. Fluff with a fork and let cool.
- In the meantime, mix together the olive oil, lemon juice, 1 teaspoon of sea salt, and a ½ teaspoon of ground black pepper in a large bowl.
- Add the vegetables to the bowl of dressing as you chop them, starting with the red onion, followed by the cucumber, bell pepper, dill, parsley, and green onions. Toss well to combine, and add in the cooked quinoa when it has cooled slightly. Season with additional salt and pepper, if desired. (I usually add another 1/2 teaspoon salt.) Add in the optional olives, if using, and the crumbled feta, for an extra creamy and tangy flavor.
- Allow the mixture to marinate at least an hour before serving, or chill in the fridge overnight. This salad can be served cold or at room temperature, and should keep in an airtight container in the fridge for up to 5 days.
Video
Notes
Nutrition
Want to save this for later?
I'll email this post to you, so you can come back to it later!
Unfortunately, I don’t eat most of the salad ingredients. However… I love quinoa and make salads often with whatever I have on hand. (Now I want quinoa for lunch today.)
In terms of cooking the quinoa, if you have an Instant Pot, it makes absolutely perfect quinoa every time! I make quinoa much more often. Try it!