The Best Quinoa Salad You Will Ever Try
Bold statement? More like bold flavor, as these quinoa salad ingredients come together for a side dish you’ll want to pair with every entrée.
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 have. It has all the ingredients you would expect — the quinoa (obviously), the cucumber, the peppers, the feta, the onions — but the dressing, I think, benefits from being so simple. You can probably make it right now without having to run to the grocery store. Plus, apart from salt and pepper, this salad doesn’t rely on spice and seasoning to make it taste good.
Perhaps this is why it tastes so fresh and vibrant and is why you should make this for your next meal!
Why You Will Love This Recipe
- It’s made with quinoa, cucumber, red bell pepper, red onions, and feta cheese — ingredients that are creamy, crunchy, spicy, and nutty.
- Perfect for a light lunch or a meal preparation for the next day. You can make this salad easily ahead of time and keep it refrigerated for a couple of days.
- I love the rich colors and the fact that it’s vegetarian and gluten-free means it is an option for almost all diets!
Is This Quinoa Salad Healthy?
- Quinoa is gluten-free and packed with nutrients like protein, fiber, and antioxidants.
- You can enjoy this salad as part of a well-balanced diet and use it to help support gut health and body weight maintenance.
- Its high protein percentage can help you meet your daily protein needs.
INGREDIENTS
Just the quinoa and some veggies are all you need to make this dish.
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 oz feta cheese, crumbled
- 1 large 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 black pepper
INSTRUCTIONS
Boil
Combine the rinsed quinoa with water in a medium saucepan. Bring to a boil on MED-HIGH heat. Let the mixture simmer for about 15 minutes, or until the quinoa has absorbed all the water. Remove the top from the heat and set aside to cool.
Whisk
In a small bowl, combine the dressing ingredients (olive oil, lemon juice, red wine vinegar). Whisk until blended, then season with salt and pepper.
Toss
In another bowl, combine the cooked quinoa, cucumber, bell pepper, red onions, and parsley. Toss well.
Rest
Crumble the feta cheese over the quinoa salad and let the salad rest in the fridge for at least 5 minutes before serving.
DEVOUR!
Variations of Quinoa salad
- If there is something in this salad that you don’t like, simply leave it out or replace it with another vegetable of your choice. You could add chickpeas or roasted pumpkin instead of the bell pepper or cucumbers.
- If you are not a fan of feta cheese, you can replace it with shaved/grated Parmesan, gorgonzola, goat cheese, or mozzarella.
- Use fresh herbs, like mint or fresh coriander, instead of parsley.
Serving Suggestions for Quinoa Salad
Quick-Boiled Shrimp: Quinoa pairs well with seafood, including shrimp. Start the quinoa, then the shrimp. Both will be ready at the same time, making this a low-maintenance dish.
Seared Ahi Tuna Steak: One more seafood dish. This super-healthy tuna steak is done in a sweet and savory sauce that you can apply to the quinoa salad if you like.
Stovetop Chicken Breast: The next time you do chicken, consider this quinoa salad instead of potatoes (jacket, fries, or otherwise). It’s healthy and tasty and suits the chicken well.
FAQs
Which quinoa is best to use for this salad?
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.
Do I need to rinse the quinoa before cooking?
Yes, you should always rinse the quinoa under cold water for at least 1 minute before cooking. This helps remove the bitter flavor from the quinoa.
can i use a different dressing?
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.
How to Store The Best Quinoa Salad
Let the salad cool completely. Transfer it to an airtight container; you can 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.
The Best Quinoa Salad You Will Ever Try
Bold statement? More like, bold flavor, as the quinoa, cucumber, red bell pepper, red onions, and feta cheese come together for a side dish you’ll want to pair with every entree.
Servings 2
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 oz 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!
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.
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