This deliciously healthy quinoa salad comes together in no time and is perfect as a side or main dish.
I’ve had a lot of quinoa salad in my day, so I speak with some authority when I call this the best quinoa salad you will ever try. It’s got everything you’d expect—the quinoa (obviously), cucumber, peppers, feta, onions, and a big handful of fresh parsley—but the dressing is where it really shines. It’s just olive oil, lemon juice, and a splash of red wine vinegar. You probably don’t even need a grocery run for this one.
Perhaps that’s why it tastes so fresh and vibrant. No heavy spices here—only simple ingredients doing their thing. This salad has it all. The quinoa is nutty and fluffy, the cucumber is cool and crunchy, the bell pepper adds a little sweetness, and the red onion brings just the right amount of bite. Then there’s the creamy and briny feta, plus parsley for that extra pop of green. It’s the kind of salad that makes you want to eat the whole bowl, and that’s why you should make it for your next meal.
Perfect for a side dish, light lunch, or as meal prep, since it stays fresh in the fridge for a couple of days. Plus, it’s colorful, vegetarian, and gluten-free, which means it’s practically made for sharing with just about everyone. Want to make a vegan/dairy-free version? Leave out the feta and use a plant-based variety.
Is This Quinoa Salad Healthy?
Quinoa is gluten-free and packed with protein, fiber, and antioxidants, so it’s definitely doing you some favors. This salad is light but filling, with enough protein to keep you satisfied. Overall, it’s great as a light lunch or dinner. No substitutes needed—this salad is as healthy as it gets!
Variations of Quinoa salad
If there’s something in this salad you’re not crazy about, simply leave it out or replace it with another veggie you love. Not into bell peppers or cucumbers? Try adding chickpeas or roasted squash seeds for a little extra texture and flavor. If you’re not a feta fan, you’ve got options. Swap it for shaved Parmesan, gorgonzola, goat cheese, or even mozzarella for a different vibe. And if parsley doesn’t do it for you, mix things up with fresh herbs like mint or coriander for a new twist.
How to Make Ahead and Store
Let the salad cool completely. Transfer it to an airtight container, and keep it in the fridge for up to 4 days. Give the salad a good stir before you eat it again to redistribute the dressing.
Serving Suggestions
Quinoa salad is an excellent match for seafood, so consider pairing it with some Quick-Boiled Shrimp. Start the quinoa, then cook the shrimp—they’ll both be ready at about the same time. It’s a low-maintenance combo that feels a little fancy!
Another great option is Seared Ahi Tuna Steak. It’s prepared in a sweet and savory sauce that pairs beautifully with the light, fresh flavors of the quinoa salad. You can also try serving the salad with Stovetop Chicken Breast. This quinoa salad is a healthy but tasty alternative to mashed potatoes.
Ingredients
The Salad:
- 1 cup uncooked quinoa rinsed
- 2 cups water
- 1 medium cucumber seeded and chopped
- 1 medium red bell pepper chopped
- 1 small red onion sliced
- 2 ounces feta cheese crumbled
- 1 bunch fresh parsley chopped
The Dressing:
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- pinch of salt and fresh black pepper
Instructions
- Combine the rinsed quinoa with water in a medium saucepan. Bring to a boil on medium-high heat. Let the mixture simmer for about 15 minutes, or until the quinoa has absorbed all the water.
- Remove the pot from the heat and set aside to cool.
- In a small bowl, combine the dressing ingredients (olive oil, lemon juice, red wine vinegar). Whisk until blended, then season with salt and pepper.
- In another bowl, combine the cooked quinoa, cucumber, bell pepper, red onions, and parsley. Toss well.
- Crumble the feta cheese over the quinoa salad and let the salad rest in the fridge for at least 5 minutes before serving. Enjoy!
Tips & Notes:
- For this salad, I use a very simple dressing, but it’s very versatile and goes well with any other vegetables. Nevertheless, feel free to modify this salad dressing by adding a tablespoon of Dijon mustard or apple cider vinegar instead of red wine vinegar.
- You can choose between white and red quinoa. Use white quinoa if you want a fluffier texture, or red quinoa if you prefer something grainier. I like to use white quinoa for this recipe, as it has a more delicate taste when cooked.
- You should always rinse the quinoa under cold water for 1 minute before cooking. This helps remove any bitter flavor from the quinoa.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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