Best Quinoa Salad Recipe
Why You’ll Love This Recipe
Best Quinoa Salad is a fresh, vibrant dish that’s loaded with wholesome ingredients and tossed in a light, zesty dressing. Packed with protein, veggies, and herbs, it’s perfect as a side dish, light lunch, or meal prep option. This salad is naturally gluten-free, easy to make, and bursting with flavor in every bite.
ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
quinoa cherry tomatoes cucumber red bell pepper red onion fresh parsley fresh mint crumbled feta cheese olive oil lemon juice red wine vinegar Dijon mustard garlic powder salt and pepper
directions
Rinse quinoa under cold water. Cook according to package instructions, then fluff with a fork and let cool completely.
Dice the cherry tomatoes, cucumber, bell pepper, and red onion.
In a large bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper to make the dressing.
Add the cooled quinoa, chopped veggies, parsley, mint, and crumbled feta to the bowl.
Toss everything together until evenly coated. Taste and adjust seasoning if needed.
Chill for 30 minutes for best flavor before serving.
Servings and timing
This recipe serves about 6.Preparation time: 15 minutesCooking time: 15 minutesCooling and chilling time: 30 minutesTotal time: 1 hour
Variations

Add chickpeas for extra protein and fiber.
Use goat cheese instead of feta for a creamier texture.
Include diced avocado for richness.
Swap red wine vinegar for balsamic for a deeper flavor.
Mix in olives for a Mediterranean twist.
storage/reheating
Store Best Quinoa Salad in an airtight container in the refrigerator for up to 4 days.Note: Stir before serving as the dressing may settle.
FAQs
Can I make quinoa salad ahead of time?
Yes! It tastes even better after a few hours when the flavors have blended.
Is quinoa salad served cold or warm?
It’s best served cold or at room temperature.
What type of quinoa should I use?
Any type—white, red, or tri-color—works well.
How do I keep quinoa fluffy?
Rinse well and don’t overcook. Fluff with a fork and let it cool uncovered.
Can I make it dairy-free?
Yes, simply omit the feta or use a plant-based alternative.
Conclusion
Best Quinoa Salad Recipe is a colorful, nutritious dish that’s perfect for any occasion. It’s easy to customize, refreshing, and packed with wholesome ingredients that keep you feeling good. Make it once, and it’s sure to become a staple in your meal rotation!
Print
Best Quinoa Salad Recipe
- Total Time: 1 hour (including cooling and chilling)
- Yield: 6 servings 1x
Description
This fresh and vibrant quinoa salad is loaded with crisp veggies, herbs, and feta, all tossed in a light, zesty dressing. It’s a wholesome, naturally gluten-free dish that works as a side, light lunch, or meal prep option.
Ingredients
- 1 cup uncooked quinoa
- 1 1/2 cups cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 red bell pepper, diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- Salt and pepper, to taste
Instructions
- Rinse quinoa under cold water. Cook according to package instructions, then fluff with a fork and let cool completely.
- Dice the cherry tomatoes, cucumber, red bell pepper, and red onion.
- In a large bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper to make the dressing.
- Add the cooled quinoa, chopped veggies, parsley, mint, and crumbled feta to the bowl.
- Toss everything together until evenly coated. Taste and adjust seasoning if needed.
- Chill for at least 30 minutes for best flavor before serving.
Notes
- Add chickpeas for extra protein and fiber.
- Use goat cheese instead of feta for a creamier texture.
- Include diced avocado for extra richness.
- Swap red wine vinegar for balsamic for deeper flavor.
- Mix in olives for a Mediterranean twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-cook (except boiling quinoa)
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 250
- Sugar: 3g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg