This fresh, crunchy quinoa salad has fluffy grains, colorful veggies, and a tangy Dijon vinaigrette! It’s easy to make and great for meal prep and simple lunches.
Here’s a salad I could eat every day that’s fresh, delicious and ultra versatile: my deli-style quinoa salad! There are loads of ways to make a salad with this fluffy grain and after experimenting for years, I’ve found the one.
This recipe is delightfully refreshing, a jumble of crunchy, colorful veggies, fluffy quinoa grains, and a zingy Dijon mustard vinaigrette. I bring it to potlucks, pack it for lunches, serve it as a side dish at dinner, and toss it into grain bowls. If you’ve been searching for the best quinoa salad recipe that actually delivers on flavor, you’re in the right place!
Why You’ll Love This Recipe
- Delicious textures and flavors: Fluffy quinoa, crunchy veggies, and a bright and tangy salad dressing: it’s so tasty!
- Make-ahead friendly: This quinoa salad holds up well over time: it’s one of the best recipes for meal prep.
- Naturally healthy: It’s packed with plant-based protein, dietary fiber, and vitamins, it’s such an easy way to eat a rainbow of veggies!
5 Star Reader Review
“Delicious! I often make this to take for lunch during the week. It’s light, energizing, and satisfying. So quick to make, too. Thanks for the recipe!” -Jen
Ingredients You’ll Need
The main idea for this salad? Cook the quinoa, chop the veggies, and toss with the dressing! There are just a few things to note before diving in. Here’s what you’ll need for this quinoa salad:
- Dry quinoa: Quinoa is the darling whole grain of the past decade. It’s actually a seed, so some people call it a “psuedograin” since it’s eaten in the same way as grains are. It’s native to South America and was first eaten 7,000 years ago by Incas in the Andes.
- English cucumber: English cucumber is a variety with a mild flavor, thin skin and small seeds that doesn’t need to be peeled. If you plan to use standard cucumber, make sure to peel it.
- Tuscan kale: I prefer the mild flavor of Tuscan kale to spicy curly kale; it’s easy to find at the grocery (often labeled Lacinato or dinosaur kale).
- Tomatoes and red bell pepper: These add nutrients and color to the salad.
- Green onions and fresh parsley: These add a fresh, herby flavor to the salad.
- Dressing: Dijon mustard, honey, red wine vinegar and olive oil whisk into a bright, emulsified dressing.
- Feta crumbles: A handful of feta crumbles adds salty contrast. Omit for a salad that is vegan and dairy-free.
Tips for Preparing Quinoa
Quinoa can be little tricky to get right: even for seasoned cooking pros! It can easily come out waterlogged and soggy. I’ve got a few tips for how to cook quinoa so it’s fluffy and ready for this quinoa salad:
- Use my optimized water ratio for fluffy grains. Most recipes for quinoa suggest a ratio of 1 cup quinoa to 2 cups water, but can come out soggy. After extensive testing, I’ve developed a new quinoa to water ratio: 1 cup quinoa to 1 ¾ cups water. Simmer it up, and it makes for fluffy grains that aren’t waterlogged.
- Cool before using in the salad: here’s a trick. You can’t use dump the freshly cooked grain right in the salad: it’s too hot and moist. Instead, place it in a single layer on a baking sheet, then pop it in the freezer for 2 to 3 minutes. Then you can use the room temperature quinoa right away!
- Or, make the quinoa in advance. If you like, you can make the quinoa up to 1 day in advance and refrigerate until serving: then you can skip the cooling step.
How to Make Quinoa Salad
While you cook the quinoa, chop the veggies and make the dressing for the salad! The total prep time usually takes me around 40 minutes, but it’s well worth it. Here are the basic steps (or jump to the recipe below):
- Cook the quinoa: This takes about 15 minutes to cook and 5 minutes to steam in the pot before using. Use this time prep the veggies and dressing. When it’s done, cool it quickly by spreading onto a baking sheet.
- Prep the veggies. Chop the parsley, cherry tomatoes, cucumber, bell pepper, kale, and green onions. Toss everything in a large bowl with kosher salt, pepper, and dried basil, which helps to season them.
- Whisk the salad dressing. In a small bowl, combine the Dijon mustard, honey (or maple syrup), and red wine vinegar. Slowly drizzle in the olive oil, one tablespoon at a time, whisking constantly until you get a smooth emulsion.
- Toss and serve. Add the quinoa to the large bowl of vegetables and feta, if using. Pour the dressing over everything and stir until evenly coated. Enjoy immediately or refrigerate until serving.
What to Serve With It
Some recipes work for only one purpose. But our favorite recipes are those that are ultra versatile: and this one fits the bill! There are so many different ways to serve it:
- Side alongside proteins: It’s a great side dish for grilled chicken, baked salmon, sautéed shrimp, baked tofu, or tuna steak.
- Lunch bowls: Spoon it into a bowl with avocado, a drizzle of tahini dressing, and any extra veggies for an easy grain bowl.
- Meal prep: Pack portions in containers on Sunday and you’re set for the week. It’s great for meal prep because the ingredients don’t wilt like lettuce.
- Picnics and barbecues: Add it to a trio of salads as a picnic food idea, or as a side to complement grilled corn.
- Mediterranean night: Add kalamata olives, extra feta, and a squeeze of fresh lemon juice to lean into a Medi vibe. It fits right into my Mediterranean diet recipes.
Storage & Make-Ahead
This quinoa salad is one of my favorite make-ahead salads. You can store it in an airtight container in the refrigerator for 3 to 5 days.
Before serving leftovers, give it a taste: you may want to add a pinch of salt or a bit of red wine vinegar to brighten things back up. The vegetables soften slightly over time, but the overall texture stays great through the week!
Dietary Notes
This quinoa salad recipe is vegetarian, gluten-free, plant-based, dairy-free and vegan (without the optional feta cheese).
Frequently Asked Questions
There are so many directions you can take a basic quinoa salad. A Mediterranean quinoa salad with kalamata olives, feta, and tomatoes is one of the most popular. You can go Tex-Mex with black beans, corn, and cilantro with lime juice.
A kale quinoa salad with chickpeas makes a hearty lunch. For something lighter, try arugula with fresh lemon, pine nuts, and shaved Parmesan. You could also add roasted vegetables like roasted butternut squash for a fall-inspired version. Check out my full list of quinoa recipes for more ideas.
Quinoa is a complete protein, meaning it contains all nine essential amino acids. It’s also rich in dietary fiber, folate, and B vitamins. See Benefits of Quinoa.
Combined with the vegetables in this salad, you get a good dose of vitamin A and vitamin C. It’s naturally gluten-free, low in saturated fat, and cholesterol-free. The olive oil in the dressing provides heart-healthy monounsaturated fats. See Benefits of Olive Oil.
I don’t recommend freezing this quinoa salad. The cucumber, tomatoes, and bell pepper don’t hold up well after thawing and become mushy and watery. However, you can freeze plain cooked quinoa for up to 2 months and thaw it to quickly assemble a fresh salad whenever you like. Just store it in an airtight container and thaw in the refrigerator overnight.
Everyday Quinoa Salad
Pin RecipeThis fresh, crunchy quinoa salad has fluffy grains, colorful veggies, and a tangy Dijon vinaigrette! It’s easy to make and great for meal prep and simple lunches.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 1x
- Category: Salad
- Method: No Cook
- Cuisine: Salad
- Diet: Vegan
Ingredients
- 1 cup dry quinoa
- 1 cup finely chopped curly parsley
- 1 pint cherry tomatoes, quartered
- 1 English cucumber, diced (peeled if using a standard cucumber)
- 1 red bell pepper, diced
- 1/2 to 1 bunch Tuscan kale* (aka Lacinato or dinosaur kale), chopped into bite sized pieces
- 3 green onions
- ¼ cup minced shallot or red onion, (optional)
- 1 teaspoon kosher salt, divided
- 1 teaspoon dried basil
- 2 tablespoons red wine vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon honey or maple syrup
- ¼ cup olive oil
- Fresh ground black pepper
- ⅓ cup feta crumbles, optional
Instructions
- Make the quinoa: Rinse the quinoa using a fine mesh strainer, then drain it completely. Place it in a saucepan with 1 ¾ cups water and ¼ teaspoon kosher salt. Bring to a boil, then reduce the heat to low. Cover the pot and simmer where the water is just bubbling for about 15 to 18 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork. (This step can be completed the day before; refrigerate the quinoa until ready to make the salad.)
- Cool the quinoa to room temperature: If making the salad immediately after cooking the quinoa, here’s a trick: dump the quinoa onto a baking sheet and spread it in an even layer. Pop it in the freezer for 2 to 3 minutes until cooled to room temperature.
- Chop and season the vegetables: Chop the parsley, tomatoes, cucumber, red pepper, Tuscan kale, and onions as noted in the ingredient list above. Mix them in a large bowl with the remaining ¾ teaspoon kosher salt and the dried basil.
- Make the dressing: In a medium bowl, whisk together the honey or maple syrup, vinegar, and Dijon mustard. Slowly whisk in the olive oil 1 tablespoon at a time until fully combined and an emulsion forms.
- Mix the salad: Stir together the quinoa, vegetables and dressing. Eat immediately, or marinate 30 minutes to 24 hours before serving (then taste and add additional salt if needed). Stores 3 to 5 days refrigerated.
Notes
- Kale: Bunch sizes vary. Use half a bunch if it’s very large, or adjust to your preferred ratio of kale to quinoa.
- Vegan option: Use maple syrup instead of honey and omit the feta cheese.
- Extra protein: Add a can of drained chickpeas, black beans, or cooked brown lentils for a more filling meal.
- Herb variations: Swap parsley for cilantro, fresh mint, or a mix of fresh herbs.
- Storage: Keeps 3 to 5 days in an airtight container in the refrigerator. Taste and adjust salt before serving leftovers.
More Quinoa Recipes to Try
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