If you’re looking for a dish that feels fresh, vibrant, and absolutely packs a punch in both flavor and nutrition, this Simple Quinoa Salad Recipe is your new best friend. It’s a beautifully balanced medley of fluffy quinoa, zesty lemon, salty feta, and a colorful array of vegetables and herbs, all coming together effortlessly. Whether you need a light lunch, a quick dinner, or a stunning side dish for your next gathering, this recipe hits all the marks with remarkable ease and taste.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential, each bringing its own unique texture, flavor, and color that brighten up the salad and make it irresistibly delicious.
- 200 g Quinoa: The whole grain superstar that adds a nutty flavor and delightful fluffiness to the salad.
- 500 ml Vegetable stock: Cooking quinoa in stock instead of water boosts the savory depth right from the start.
- 50 g Cherry tomatoes (halved): Bursting with sweetness and juiciness, these add a fresh pop of red joy.
- 1/2 Cucumber (cut into thin semi-circles): Adds a crisp, cooling crunch perfect for balancing the other rich ingredients.
- 100 g Pitted olives (halved): Their salty, briny notes elevate the salad with a Mediterranean twist.
- 100 g Feta: Creamy, tangy, and slightly crumbly, feta provides a satisfying richness.
- 15 g Mint: Fresh mint leaves bring a refreshing burst of herbaceous brightness.
- 2 Lemons (zest of 1, juice of both): Zesty and tangy, lemon juice and zest tie all the flavors beautifully together.
- 6 tbsp Olive oil: A good extra virgin olive oil adds smoothness and silkiness to the dressing.
- 1 tbsp Honey: A touch of sweetness perfectly balances the acidity of the lemon.
- Sea salt and freshly ground pepper: To season and enhance every ingredient’s natural goodness.
How to Make Simple Quinoa Salad Recipe
Step 1: Prepare the Quinoa
Start by rinsing the quinoa thoroughly under cold water, ensuring any bitterness is washed away. Then add the quinoa to a pan with your vegetable stock, bring it to a gentle simmer, cover, and let it cook for 10 to 12 minutes. You want it tender and fluffy, with just the right bite. If any extra liquid remains, drain it off to keep the salad perfectly light.
Step 2: Whisk the Dressing
While the quinoa is cooking, create the magic dressing by whisking together lemon juice, lemon zest, olive oil, honey, sea salt, and pepper in a large bowl. This dressing is the heart of the salad, providing a tangy, slightly sweet layer that pulls all the flavors together beautifully.
Step 3: Combine Quinoa with Dressing
Once your quinoa is cooked and drained, add it directly to the dressing and toss well to coat every grain. Let it rest for about 10 minutes to cool and allow the flavors to mingle and soak in. This resting time really intensifies the taste and ensures every bite is bursting with flavor.
Step 4: Add Vegetables, Olives, and Feta
The vibrant vegetables and feta are the final ingredients to fold in. Gently toss through the halved cherry tomatoes, cucumber slices, olives, and chunks of feta cheese. These elements add delightful texture contrasts – the juicy sweetness of tomatoes, the crunch of cucumber, the briny saltiness of olives, and the creamy sharpness of feta.
Step 5: Garnish with Fresh Mint
Scatter fresh mint over the top just before serving. The mint’s bright, aromatic freshness feels like the perfect finishing touch, awakening the palate with every forkful.
How to Serve Simple Quinoa Salad Recipe
Garnishes
A sprinkle of extra crumbled feta or a few whole mint leaves on top can add a visually stunning touch and enhance aroma, making the dish irresistible. A light drizzle of olive oil right before serving also adds a lovely sheen and extra richness.
Side Dishes
This salad pairs beautifully with grilled chicken, roasted vegetables, or even as a refreshing counterpoint to spiced dishes like curries or kebabs. It’s also wonderful on its own when you’re craving something light yet filling.
Creative Ways to Present
Try serving this salad in individual glass jars for a picnic or potluck. Layering it with a bit of extra feta and mint on top makes it look gorgeous and inviting. Alternatively, use it as a bed for seared tuna or baked falafel to impress guests with both presentation and flavor.
Make Ahead and Storage
Storing Leftovers
Store leftover quinoa salad in an airtight container in the refrigerator for up to 3 days. The flavors will actually continue to meld and deepen, making it even tastier the next day (if you can wait that long!).
Freezing
This salad is best enjoyed fresh and is not recommended for freezing because the fresh vegetables and feta can become watery and lose their texture after thawing.
Reheating
If you prefer your quinoa salad warm, gently bring it to room temperature before reheating just the quinoa portion in a microwave or on the stovetop, then toss with fresh veggies and dressing to maintain that fresh crispness.
FAQs
Can I make this salad vegan?
Absolutely! Simply omit the feta or substitute it with a vegan cheese alternative or even toasted nuts for a similar texture and flavor balance.
What kind of quinoa works best?
Both white and tri-color quinoa work wonderfully for this recipe. White quinoa has a milder flavor and softer texture, while tri-color adds a bit more visual interest and nuttiness.
Can I use lemon juice only, or do I have to zest the lemon?
Using both lemon juice and zest gives the salad a beautiful brightness and complexity that juice alone can’t provide, but if you only have juice on hand, you’ll still get a delicious result.
Is it possible to prepare quinoa in advance?
Yes! You can cook quinoa a day ahead and store it in the fridge. This makes tossing together the salad even quicker and simplifies meal prep.
How can I add more protein to this salad?
Boost the protein by adding chickpeas, cooked chicken, grilled shrimp, or even a boiled egg for a heartier meal.
Final Thoughts
This Simple Quinoa Salad Recipe is such a fantastic go-to for a fresh, flavorful, and nourishing meal. It’s easy to make, endlessly adaptable, and tastes fabulous every single time. I can’t wait for you to try it and make it your own – trust me, this salad will quickly become a cherished staple in your kitchen too!
Print
Simple Quinoa Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and refreshing Simple Quinoa Salad packed with fresh vegetables, tangy feta, and a zesty lemon-honey dressing. This nutritious salad is quick to prepare, perfect as a light meal or a healthy side dish.
Ingredients
Quinoa
- 200 g Quinoa
- 500 ml Vegetable stock
Vegetables & Cheese
- 50 g Cherry tomatoes (Halved)
- 1/2 Cucumber (Cut into thin semi-circles)
- 100 g Pitted olives (Halved)
- 100 g Feta cheese
- 15 g Fresh mint leaves
Dressing
- Zest of 1 lemon
- Juice of 2 lemons
- 6 tbsp Olive oil
- 1 tbsp Honey
- Sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the quinoa: Rinse the quinoa thoroughly under cold running water using a sieve until the water runs clear to remove any natural bitterness.
- Cook the quinoa: Add the rinsed quinoa to a saucepan with the vegetable stock. Bring it to a gentle simmer over medium heat, then cover with a lid and cook for 10-12 minutes until the quinoa is tender and has absorbed all the stock. Drain any excess liquid if necessary.
- Make the dressing: While the quinoa cooks, whisk together the lemon zest, lemon juice, olive oil, honey, salt, and freshly ground black pepper in a large bowl to create a bright and flavorful dressing. Adjust seasoning to taste.
- Combine quinoa and dressing: Once the quinoa is cooked and slightly cooled, add it to the bowl with the dressing. Toss gently to coat the quinoa evenly and allow it to cool further for about 10 minutes.
- Add vegetables and garnish: Toss in the halved cherry tomatoes, sliced cucumber, halved olives, and crumbled feta cheese. Scatter fresh mint leaves over the top for a fragrant finish. Serve chilled or at room temperature.
Notes
- Rinsing quinoa is essential to remove its bitter coating called saponin.
- Use cold vegetable stock or water for cooking quinoa to maintain its fluffy texture.
- The salad can be prepared in advance and stored in the refrigerator for up to 2 days.
- Feel free to substitute feta with a vegan cheese alternative for a dairy-free option.
- Adjust the honey quantity to balance the acidity of the lemon juice according to your taste preference.
