Quinoa Salad Recipe

5 from 45 votes

This Quinoa Salad is a favorite! It’s packed with fresh veggies, fluffy quinoa, and a delicious lemon dressing. You’ll be going back for seconds.

Prep Time35

Cook Time20

Quinoa Cooling Time1

Total Time1 55

Course: Dinner, Lunch, Salad, Side Dish

Cuisine: American, Healthy, Vegetarian

Keyword: quinoa salad, Quinoa Salad Recipe

Servings: as a side

Author: Chelsea Lords

Cost: $11.24

Equipment

Small pot

Ingredients

Salad

1 cup uncooked white quinoa
1-1/2 cups (8 ounces) cherry tomatoes halved or quartered
1-1/2 cups English cucumber cut into half moons
1/4 cup finely diced red onion
7-1/2 cups (5 ounces) fresh baby spinach coarsely chopped
2 large ripe avocados chopped
1/3 cup finely chopped cilantro or parsley, optional
1/3 cup crumbled feta cheese optional

Dressing

4 tablespoons red wine vinegar
2 tablespoons Dijon-style mustard
1 teaspoon dried oregano
1/2 teaspoon minced garlic
1/2 cup olive oil
1 tablespoon honey
1 large lemon
Salt and pepper

US - Metric

Instructions

Here's how to cook quinoa (click the link).
Zest a lemon to get 1/2 tsp & juice to get 3 tablespoons. Add all dressing ingredients to a mason jar. Season to taste (I add 1/2 tsp salt & 1/4 tsp pepper). Shake well until combined. Store in the fridge while prepping the salad.
Halve or quarter the tomatoes, chop the cucumbers, finely dice the red onion, roughly chop the spinach, and chop the avocado and herbs (if using).
In a large bowl, mix completely cooled quinoa and chopped spinach. Add tomatoes, cucumber, onion, avocado, and, if using, feta and herbs.
If serving the same day: Add dressing to taste (as little or as much as you'd like).
If meal prepping: Only dress the portion you plan to eat that day (see storage note below).
Toss to combine, then taste and adjust with extra salt and pepper if needed. Serve right away.

Video

Notes

Storage: Keep the quinoa, salad ingredients, and dressing in separate sealed containers in the fridge. Mix right before serving. Once combined, this quinoa salad tastes best the same day. The quinoa will continue to soak up the dressing over time, so I only add dressing to what I plan to eat soon after dressing.

Leftover dressing: It may separate or solidify in the fridge (thanks to the olive oil). Let it sit at room temperature for 20 minutes, then shake well.

Nutrition Note: Nutrition information does not include optional feta cheese.

Nutrition