If you are searching for a fresh, vibrant, and nourishing dish that comes together quickly, this Simple Quinoa Salad Recipe has got you covered. Packed with colorful veggies, tangy feta, and fragrant mint, it’s a delightful combination that’s perfect for lunch, dinner, or even a picnic. What I love most about this salad is how effortlessly it blends wholesome ingredients into a satisfying, light meal that never feels boring. Plus, with quinoa as the base, you’re getting a protein-rich, gluten-free boost that makes this salad just as filling as it is flavorful.
Ingredients You’ll Need
The magic of this Simple Quinoa Salad Recipe lies in its straightforward yet thoughtfully chosen ingredients. Each one adds something special—whether it’s texture, a pop of color, or that just-right bite of flavor—making the whole salad shine.
- 200 g Quinoa: The heart of the salad, quinoa provides a fluffy, nutty base that soaks up all the wonderful flavors.
- 500 ml Vegetable stock: Cooking quinoa in stock instead of water adds subtle depth and richness.
- 50 g Cherry tomatoes (halved): Juicy and sweet bursts that bring brightness to every mouthful.
- 1/2 Cucumber (cut into thin semi-circles): Crisp and refreshing crunch that balances the creaminess of the feta.
- 100 g Pitted olives (halved): Salty, briny notes that contrast beautifully with the other fresh ingredients.
- 100 g Feta: Creamy and tangy, it adds a luscious richness that elevates the salad.
- 15 g Mint: A handful of fresh mint leaves brings a cool herbal lift and invigorates the whole dish.
- Zest of 1 lemon, juice of 2 lemons: Brightness in citrus form to tie all the flavors together.
- 6 tbsp Olive oil: Smooth, fruity oil that binds everything harmoniously and adds silkiness.
- 1 tbsp Honey: A delicate sweetness that balances the acidic lemon and salty feta.
- Sea salt and freshly ground pepper: To taste—essential for seasoning and enhancing all the flavors.
How to Make Simple Quinoa Salad Recipe
Step 1: Prepare the quinoa
Start by rinsing the quinoa thoroughly using a fine sieve. This little step removes the natural coating, called saponin, which can make quinoa taste bitter. Once rinsed until the water runs clear, add your quinoa to a pot with the vegetable stock, bringing it to a gentle simmer. Cover it up and let it cook for 10 to 12 minutes until the quinoa is tender and has absorbed all the liquid. If you notice any leftover stock, drain it off for the best texture.
Step 2: Whisk together the dressing
While the quinoa is cooking, grab a large bowl and whisk together the olive oil, lemon juice, lemon zest, honey, sea salt, and freshly ground pepper. This simple dressing is where the magic begins—its zesty, sweet, and salty balance will coat the quinoa beautifully and infuse the salad with flavor.
Step 3: Combine and cool
Once your quinoa is cooked and drained, transfer it right into the bowl with the dressing and toss everything together so each fluffy grain is perfectly coated. Allow the salad to rest and cool for about 10 minutes. This short waiting time helps the flavors meld while letting the quinoa loosen up a bit, making it even tastier.
Step 4: Add the veggies and cheese
Now comes the fun part—fold in the halved cherry tomatoes, cucumber slices, olives, and crumbled feta. Toss everything gently so the ingredients remain distinct but evenly distributed. Finally, scatter the chopped fresh mint over the top for that refreshing herbaceous finish.
How to Serve Simple Quinoa Salad Recipe
Garnishes
Adding extra garnishes can take your Simple Quinoa Salad Recipe to the next level. Try a sprinkle of toasted pine nuts or sunflower seeds for crunch, or scatter over some extra fresh herbs like parsley or dill. A drizzle of extra virgin olive oil or a few curls of lemon zest make a lovely final touch that ramps up both aroma and visual appeal.
Side Dishes
This salad is fantastic on its own as a light meal, but it also pairs beautifully with grilled chicken, fish, or roasted vegetables. Because of its bright and fresh flavor profile, the salad complements Mediterranean-style mains really well. For a true feast, serve with warm pita bread or crusty sourdough to makeup a balanced and satisfying meal.
Creative Ways to Present
Serve your Simple Quinoa Salad Recipe in colorful bowls, or for a stylish twist, stuff it into halved bell peppers or avocado halves. It also works beautifully as a filling for wraps or as a vibrant base for a grain bowl topped with your favorite protein and a drizzle of tahini. Presentation is a great way to keep this salad exciting each time you make it!
Make Ahead and Storage
Storing Leftovers
This salad keeps wonderfully in the fridge for up to 3 days. Store it in an airtight container to preserve freshness. The flavors tend to deepen after a day, making leftovers just as delicious, if not better, than when freshly made.
Freezing
Because of the fresh vegetables and feta, freezing this salad is not recommended as it can cause the texture to become mushy and the cheese to change consistency. It’s best enjoyed fresh or within a few days of making.
Reheating
If you prefer your quinoa salad a little warm, you can gently bring it to room temperature or give it a quick zap in the microwave without the fresh ingredients added. However, this salad truly shines as a fresh, chilled dish, so reheating is optional and not necessary.
FAQs
Can I use white wine vinegar instead of lemon juice?
Yes, you can substitute white wine vinegar for lemon juice if needed. It will give a different tang but still keep the dressing bright and fresh. Just start with less and adjust to taste.
Is this salad suitable for vegans?
To make this recipe vegan, simply omit the feta or use a plant-based alternative. The other ingredients and dressing are naturally vegan-friendly.
What kind of olives work best in this salad?
Kalamata or black olives provide a great salty punch and firm texture, but feel free to use your favorite variety. Just be sure to pit them and cut them in halves for even distribution.
Can I prepare the quinoa in advance?
Absolutely! Cooking the quinoa ahead of time and storing it in the fridge can save you a bunch of time. Simply add it to the dressing and fresh ingredients when you’re ready to assemble.
How can I make this salad more filling?
Adding cooked chickpeas, grilled chicken, or avocado slices are great ways to boost the protein and make the salad more substantial for a hearty meal.
Final Thoughts
I am so excited for you to give this Simple Quinoa Salad Recipe a try. It’s one of those dishes that feels special yet comes together without any fuss. Whether you want a quick lunch, a flavorful side, or a colorful dish to impress friends, this salad truly ticks every box. Once you taste the bright lemony dressing with the medley of fresh ingredients, I’m certain it’ll become a beloved staple in your kitchen, just like it is in mine.
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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
This refreshing and easy-to-make Simple Quinoa Salad is packed with vibrant flavors and wholesome ingredients, perfect for a light lunch or a healthy side dish. Featuring tender quinoa cooked in vegetable stock and combined with cherry tomatoes, cucumber, olives, and creamy feta, the salad is brightened by a zesty lemon and honey dressing, finished with fresh mint for a delightful finish.
Ingredients
Quinoa Base
- 200 g quinoa
- 500 ml vegetable stock
Vegetables & Add-ins
- 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
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 in a sieve under cold running water until the water runs clear to remove any bitterness.
- Cook quinoa: Place the rinsed quinoa in a pan with the vegetable stock, bring it to a simmer, then cover with a lid and cook for 10-12 minutes or until the quinoa is tender and has absorbed the stock. Drain any excess liquid if necessary.
- Make the dressing: While the quinoa is cooking, whisk together the lemon zest, lemon juice, olive oil, honey, sea salt, and freshly ground black pepper in a large bowl until well combined and season to taste.
- Combine quinoa and dressing: Once cooked, add the warm quinoa to the dressing and toss thoroughly to coat. Allow it to cool for about 10 minutes to let the flavors meld.
- Add vegetables and cheese: Toss through the halved cherry tomatoes, sliced cucumber, olives, and crumbled feta cheese. Finally, scatter fresh mint leaves on top for garnish and added freshness.
Notes
- Rinsing quinoa removes the natural coating called saponin, which can give a bitter taste.
- Use vegetable stock to add extra flavor to the quinoa during cooking.
- Adjust lemon and honey in the dressing to your taste preference for acidity and sweetness.
- This salad can be served warm or chilled depending on your preference.
- For a vegan version, substitute feta with a vegan cheese alternative or omit it altogether.
- The salad keeps well in the refrigerator for up to 2 days, making it great for meal prep.
