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–+ servings
quinoa salad in two glass meal prep containers.

Quinoa Salad

Course: Salad
Cuisine: American
Keyword: quinoa salad
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Calories: 362kcal
Author: Megan Gilmore
This quinoa salad is my favorite packed lunch, loaded with plant-based protein. Easy to make with lemon juice, fresh herbs, and crunchy veggies!
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Ingredients

  • 2 cups dry quinoa , rinsed
  • 3 1/2 cups water
  • 1/4 cup extra virgin olive oil
  • 6 tablespoons freshly squeezed lemon juice (about 2 large lemons)
  • 1/2 red onion , chopped
  • 1 large cucumber , chopped
  • 1 red bell pepper , chopped
  • 1/2 cup fresh dill , chopped
  • 1/2 cup fresh flat-leaf parsley , chopped
  • 3 green onions , white and green parts only, chopped
  • 1/2 cup kalamata olives , sliced (optional)
  • fine sea salt & black pepper
  • 1/2 cup crumbled feta (optional; omit to keep this recipe vegan)

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 3 1/2 cups of fresh water. Bring the water to a boil over high heat, then lower the temperature and cover for 15 minutes, cooking until the quinoa has absorbed all of the water. Fluff with a fork, and allow to cool while you chop the vegetables and herbs.
  • In the meantime, mix together the olive oil, lemon juice, 1 teaspoon of sea salt and a 1/2 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 up to 1 teaspoon more salt, to taste.) 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 information is for 1/6th of this recipe. This information is automatically calculated, and is just an estimate, not a guarantee.
See the full post above for substitution ideas and step-by-step photos.

Nutrition

Calories: 362kcal | Carbohydrates: 42g | Protein: 11g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 11mg | Sodium: 334mg | Potassium: 539mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1544IU | Vitamin C: 44mg | Calcium: 129mg | Iron: 4mg