Quinoa Salad with Veggies
A bright, fresh quinoa salad packed with rainbow vegetables and zesty lemon dressing. Each bite brings crisp cucumbers, juicy tomatoes, and creamy avocado together with perfectly fluffy quinoa. It’s simple enough for lunch prep and elegant enough for dinner parties!
Variations & Substitutions
Try swapping cucumber for bell peppers, or add black beans for extra protein. For a dairy-free version, skip the feta and add roasted pepitas instead. When I’m feeling adventurous, I toss in some baby spinach or kale for extra nutrients.
The dressing works beautifully with any combination – sometimes I use apple cider vinegar instead of red wine vinegar, or add a touch of maple syrup instead of honey.
Tips & Tricks for Perfect Results
Always rinse your quinoa – it removes the bitter coating. I cook my quinoa like pasta, in plenty of water, then drain it. This prevents any sticking or mushiness.
For the best flavor, let the salad sit for about 30 minutes before serving – this allows the flavors to meld together. I always add the avocado last to prevent browning.
Making the Recipe Stand Out
Want to make this salad really pop? I recommend roasting the tomatoes at 400°F for 15-20 minutes – it intensifies their flavor beautifully. Consider adding a mix of fresh herbs beyond just cilantro – mint and basil create amazing depth.
For texture contrast, I sometimes add toasted nuts or seeds. The key is layering flavors: something crunchy (cucumber), something creamy (avocado), something tangy (feta), and something fresh (herbs).
Storage & Reheating
This salad stays fresh in an airtight container in the fridge for up to 5 days. I recommend storing the avocado and dressing separately if you’re not eating it all at once.
When ready to serve, let it come to room temperature for the best flavor. You can enjoy it cold or slightly warmed – just give it a quick 2-minute zap in the microwave. I don’t recommend freezing this salad as the vegetables will become mushy.
Quinoa Salad with Veggies
Ingredients
For the Salad:
- 1 cup uncooked quinoa
- 1½ cups cherry tomatoes halved
- 1½ cups cucumber diced
- ¼ cup red onion finely chopped
- 2 large avocados chopped
- â…“ cup fresh cilantro chopped
- â…“ cup feta cheese optional
For the Dressing:
- 4 tablespoons red wine vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon dried oregano
- 1 garlic clove minced
- ½ cup olive oil
- 1 tablespoon honey
- 1 large lemon juiced
Instructions
- Rinse quinoa thoroughly using a mesh strainer
- Cook quinoa: Bring 2 cups water to boil, add quinoa, reduce heat, cover and simmer 15 minutes
- Fluff with fork and let cool for 5 minutes
- While quinoa cooks, chop all vegetables
- Combine dressing ingredients in a jar and shake well
- Mix cooled quinoa with vegetables in a large bowl
- Pour dressing over and toss gently
- Add avocado and feta just before serving
