A crunchy, colorful salad with a zesty citrus-herb dressing.
Eating the rainbow has never been this tasty—or this easy! This quinoa salad packs in complete protein, crisp veggies, and a bright citrus dressing. Serve it for dinner, bring it to a potluck, or portion it for grab-and-go lunches.
Why You’ll Love It
- Complete protein + fiber: Quinoa keeps you full and energized.
- Veggie-loaded: Bell pepper, cucumber, tomatoes, and herbs for color and crunch.
- Zesty & refreshing: A lemony dressing ties everything together.
Ingredients
Salad
- 1 cup quinoa (uncooked), rinsed
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/2 cup bell pepper (any color), diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 Tbsp fresh mint, chopped (optional)
- 1/4 cup crumbled feta (optional)
Citrus-Herb Dressing
- Juice of 1 lemon
- 2 Tbsp extra-virgin olive oil
- 1 tsp honey or maple syrup
- 1 garlic clove, minced
- 1/2 tsp Dijon mustard (optional)
- Sea salt & black pepper to taste
Instructions
- Cook the quinoa: Combine rinsed quinoa and water/broth in a pot. Bring to a boil, then cover and simmer until liquid is absorbed (about 15 minutes). Fluff and cool.
- Make the dressing: Whisk lemon juice, olive oil, honey/maple, garlic, Dijon, salt, and pepper until smooth.
- Toss the salad: In a large bowl, combine cooled quinoa, tomatoes, cucumber, bell pepper, onion, and herbs. Add dressing and toss to coat. Fold in feta if using.
- Chill & serve: Refrigerate 30 minutes so flavors meld. Garnish with extra herbs.
Tips & Variations
- Meal prep: Keeps up to 4–5 days. Store dressing separately for best texture.
- Vegan: Skip feta or use plant-based cheese.
- Mix-ins: Add chickpeas, avocado, or toasted almonds/walnuts.
- Flavor swap: Use lime juice + cilantro for a Southwest vibe.
Serves 4. Approx. 10–15 minutes active time, 15 minutes cook time.
