Quinoa Salad Recipe: Fresh and Flavorful

Introduction

Quinoa Salad is the ultimate make-ahead, pack-for-lunch, bring-to-potluck dish that actually gets better as it sits. Fluffy quinoa, crisp vegetables, creamy feta, and a bright lemon-herb dressing create the perfect balance of texture and taste. Presented in a white ceramic bowl, optionally garnished with fresh herbs and lemon slices, this Quinoa Salad offers a colorful, appetizing aesthetic that elevates any picnic or weekday meal.

Ingredients

For the Quinoa Salad (serves 6–8 as a side, 4 as a main):

• 1 cup uncooked quinoa (any color; tri-color is prettiest)
• 1¾ cups water or vegetable broth
• ½ tsp kosher salt
• 1 English cucumber, diced
• 1 pint cherry tomatoes, halved
• ½ red onion, finely diced (soaked in cold water for 10 min to mellow)
• 1 bell pepper (red or yellow), diced
• ½ cup kalamata olives, pitted and halved
• ¾ cup crumbled feta cheese
• ⅓ cup fresh parsley, chopped
• ¼ cup fresh mint, chopped (optional but amazing)

For the Lemon-Herb Dressing:

• ⅓ cup extra-virgin olive oil
• ¼ cup fresh lemon juice (1 large lemon)
• 1 clove garlic, minced
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• ½ tsp dried oregano
• ½ tsp kosher salt
• ¼ tsp black pepper

Serving:

• Extra feta, lemon wedges, fresh herbs
• Suggested Aesthetic: Serve in a white ceramic bowl

Step-by-Step Process

1. Rinse quinoa thoroughly (removes bitterness). Cook with water/broth and salt (bring to a boil, reduce to a simmer, cover 12–15 min until tails appear). Fluff and cool completely.
2. Whisk all dressing ingredients in a small bowl or shake in a jar.
3. In a large bowl, combine cooled quinoa, cucumber, tomatoes, drained red onion, bell pepper, olives, feta, parsley, and mint.
4. Pour dressing over salad; toss gently until everything is evenly coated.
5. Taste and adjust seasoning—often needs a final pinch of salt or squeeze of lemon.
6. Chill 30 minutes (or up to 3 days) before serving—flavors meld beautifully.

Tips for Better Quinoa Salad

• Cook quinoa ahead and cool completely—prevents soggy salad.
• Rinse quinoa well—removes the natural saponin coating that tastes bitter.
• Soak red onion 10 min—takes away sharpness without losing crunch.
• Add dressing while quinoa is slightly warm—absorbs flavor better.
• Use a fork to fluff quinoa—keeps grains separate and fluffy.
• Double the recipe—seriously, it disappears fast.

Variations and Customization

• Classic Greek: Add chickpeas + extra feta.
• Spicy Mexican Quinoa: Serve with lime-cilantro dressing, black beans, corn, and avocado.
• Healthier Low-Fat: Reduce oil to 3 tbsp + extra lemon.
• Vegetarian Protein-Packed: Add grilled tofu or hard-boiled eggs.
• Kid-Friendly Mild: Skip the onion, use mild cheese, and halve the dressing.
• Luxe Mediterranean: Add artichoke hearts + sun-dried tomatoes + pine nuts.

Storage and Serving Tips

• Day 1–3: peak flavor and texture; Day 4–5: still delicious.
• Fridge up to 5 days in an airtight container.
• Do not freeze—veggies get mushy.
• Refresh trick: add a fresh squeeze of lemon and a pinch of salt before serving.
• Ideal serving temperature: chilled or room temperature.
• Pair with grilled chicken, salmon, or enjoy solo; serve family-style in a white ceramic bowl.

Nutritional Information

Based on 8 side servings:

• Calories: 260 kcal
• Total Fat: 15g
• Saturated Fat: 4g
• Trans Fat: 0g
• Cholesterol: 15mg
• Sodium: 520mg
• Total Carbohydrates: 25g
• Dietary Fiber: 4g
• Sugars: 5g
• Protein: 8g
• Vitamin A: 25% Daily Value
• Vitamin C: 60% Daily Value
• Calcium: 12% Daily Value
• Iron: 15% Daily Value

Note: Naturally gluten-free.

Conclusion

This quinoa salad is the one dish people fight over at potlucks, the lunch you actually look forward to, and the side that steals the show at every barbecue. Bright, satisfying, and endlessly versatile, it’s proof that healthy food can be the most delicious thing on the table. Make a big bowl on Sunday and thank yourself all week.