Easy Quinoa Salad
Fresh, zesty, and loaded with color, my easy quinoa salad quickly became a staple at our family picnics. The lemony dressing brightens every bite, and it’s always a hit when friends drop by.
It’s perfect for busy days when you want something satisfying, light, and full of flavor—plus, it’s ready in a snap!
Variations & Substitutions
Quinoa salad loves a little protein boost! Try adding grilled chicken, shrimp, or even thinly sliced steak for a heartier meal. Swap feta for goat cheese if you like a tangier bite.
If you’re out of Kalamata olives, green olives work just as well. You can also toss in roasted red peppers or sun-dried tomatoes for extra flavor. For a nutty crunch, add toasted pine nuts or almonds.
Tips & Tricks for Perfect Results
Rinse your quinoa well before cooking—this removes any bitterness. Let the quinoa cool completely before mixing with the veggies to avoid a soggy salad. Use fresh lemon juice for the brightest flavor.
Don’t be shy with the herbs; parsley or even a little mint can really lift the dish. If you’re prepping ahead, keep the dressing separate and toss just before serving to keep everything crisp.
Storage & Reheating
Store leftover quinoa salad in an airtight container in the fridge for up to 3 days. The flavors actually get better as they mingle! If you’ve added meat, eat within 2 days for best quality.
To refresh, give it a quick toss and add a squeeze of lemon. This salad is best enjoyed cold, but you can let it sit at room temperature for 30 minutes before serving if you prefer.
Easy Quinoa Salad
Ingredients
- 1 cup quinoa uncooked
- 2 cups water
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1/2 red onion finely chopped
- 1/2 cup feta cheese crumbled
- 1/4 cup Kalamata olives sliced
- 2 tablespoons fresh parsley chopped
- 3 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool.
- While quinoa cools, chop the tomatoes, cucumber, onion, olives, and parsley.
- In a large bowl, combine cooled quinoa, veggies, feta, and olives.
- Drizzle with olive oil and lemon juice. Sprinkle with salt and pepper. Toss everything together until well mixed.
- Taste and adjust seasoning if needed. Serve chilled or at room temperature.
