Quinoa Salad

Quinoa Salad

4 servings
This bright, crunchy and hearty quinoa salad is inspired by the flavors and textures of tabbouleh and Greek salad. Quinoa, cucumbers, bell pepper, olives, lots of parsley and an assertive lemon-garlic dressing make it a filling and protein-rich vegan lunch, or a great side for grilled chicken, seared fish or spiced chickpeas. Feel free to add other briny, creamy, snappy or herbaceous ingredients, such as feta, avocado, torn romaine leaves or fresh mint. The salad will keep for up to 2 days refrigerated; refresh with salt and lemon juice before eating as flavors may become muted in the fridge.

Ingredients

  • garlic clove
    1 small
  • lemons
    2
  • extra-virgin olive oil

    plus more as needed

    ¼ c
  • salt and black pepper
  • cooked quinoa

    cold or at room temperature

    3 c
  • mini seedless or persian cucumbers

    cut into bite-sized pieces

    2
  • bell pepper

    any color, seeded and cut into bite-sized pieces

    1
  • finely chopped parsley leaves and stems

    see tip

    1 c
  • green olives

    such as castelvetrano or cerignola, pitted and halved

    ½ c

Directions

  1. 1

    In a large bowl, finely grate the garlic clove. Finely grate the zest of 1 lemon, then halve the lemons and squeeze in ¼ cup juice. Add the olive oil, season with salt and pepper and stir to combine.

  2. 2

    Stir in the quinoa, cucumbers, bell pepper, parsley and olives. Taste and adjust seasonings with salt (if bland), black pepper (if mild), olive oil (if too puckery) and lemon juice (if it needs a punch).

Quinoa Salad

Quinoa Salad

15 min4 servings343 cal

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About this Recipe

Craving a vibrant, satisfying meal that's both healthy and quick to prepare? This hearty Quinoa Salad, brimming with fresh flavors and textures, is your perfect answer for a nutritious lunch or an impressive side dish.

Inspired by the best elements of tabbouleh and Greek salad, this recipe stands out with its bright, assertive lemon-garlic dressing and a symphony of crunchy vegetables. It transforms simple ingredients into a protein-rich, filling meal that never feels heavy, offering a delicious plant-based option.

What to Expect

Get ready for a burst of freshness with every bite of this Quinoa Salad. You'll experience the earthy chewiness of quinoa perfectly balanced by the crisp snap of cucumbers and bell pepper, the briny punch of green olives, and the refreshing herbaceousness of abundant parsley. The vibrant lemon-garlic dressing, featuring fresh lemon juice, lemon zest, and garlic, coats everything beautifully, creating a harmonious and utterly delightful experience. This easy recipe delivers a surprisingly complex flavor profile, making it feel gourmet without any fuss. Naturally vegan and gluten-free, it’s a wonderful choice for a healthy and satisfying meal.

Customization & Variations

This Quinoa Salad is wonderfully versatile, inviting you to make it your own. For a creamy tang, stir in some crumbled feta cheese, or add a rich smoothness with diced avocado. To boost its leafy green content, consider tossing in some torn romaine leaves or fresh mint for an extra layer of herbaceous flavor. If you're looking to serve it as a more substantial main, it pairs beautifully with grilled chicken, seared fish, or spiced chickpeas for added protein.

Serving & Context

Ideal for a light yet filling lunch, this Quinoa Salad also makes an excellent, vibrant side dish that complements a variety of main courses. Serve it alongside grilled meats, fish, or any plant-based protein for a balanced and flavorful meal.

Frequently Asked Questions