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Quinoa Salad
15
min active
·
1
servings
·
40
min total
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Protein-packed quinoa bowl with cucumber, olives, chickpeas, and a lemon herb vinaigrette.
Avo's Tip
Let quinoa cool slightly before mixing to prevent sogginess.
No quinoa? Farro, millet, or lentils give a different texture but the same concept.
Different protein? Roasted chickpeas, white beans, or edamame all work well.
No tahini dressing? Lemon juice, olive oil, and a touch of Dijon make a great simple vinaigrette.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I make this ahead?
Yes. It holds well in the fridge, and flavors often improve after it sits for a bit.
What quinoa works best?
Any color works. Rinse quinoa before cooking for the cleanest flavor.
What are easy add-ins?
Try cucumbers, peppers, beans, nuts, dried fruit, or extra herbs depending on the flavor profile.
Storage & Reheating
Fridge: Store refrigerated up to 4 days. Serve cold or room temperature.
Why It Works
Cooked quinoa and fresh vegetables come together with minimal prep.
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Ingredients
1
1 cup chopped cucumber
2
1 cup cherry tomatoes
3
¼ cup red onion, diced
4
1 tbsp lemon juice
5
Salt and black pepper
6
2 tbsp olive oil
7
2 cups cooked quinoa
8
¼ cup fresh parsley
Instructions
1
Rinse the Quinoa: Place quinoa in a fine-mesh strainer and rinse thoroughly under cold water for at least 30 seconds to remove the bitter coating.
2
Cook Quinoa (The Fluff Method): Combine quinoa and water (or broth) in a saucepan using a 1:1.75 ratio (1 cup quinoa to 1¾ cups liquid). Bring to a boil, then cover immediately, reduce heat to the lowest setting, and simmer for 15 minutes.
3
The Steam Step: Remove the pot from the heat but keep the lid on tight. Let it sit undisturbed for 10 minutes. This steams the grains to perfection.
4
Fluff & Cool: Remove the lid and fluff the quinoa with a fork (not a spoon) to separate the grains. Spread onto a baking sheet or large plate to cool down.
5
Prepare the Veggies: While the quinoa cools, dice the cucumber, bell pepper, and onion. Halve the tomatoes and chop the herbs.
6
Make the Dressing: Whisk olive oil, lemon juice, garlic, salt, and pepper in a small bowl or jar until creamy.
7
Assemble: In a large bowl, combine the cooled quinoa, chickpeas, veggies, and herbs. Pour dressing over top and toss to coat. Toss gently to combine.
8
Add avocado (optional): Fold in right before serving for the best texture.
Quick Fixes
Quinoa bitter: Rinse thoroughly under cold water for 30 seconds before cooking — this removes the natural saponin coating.
Dressing too sharp: Add a small drizzle of extra olive oil or a tiny pinch of sugar to soften the acidity.
ingrediENTS
—
1
1 cup chopped cucumber
—
2
1 cup cherry tomatoes
—
3
¼ cup red onion, diced
—
4
1 tbsp lemon juice
—
5
Salt and black pepper
—
6
2 tbsp olive oil
—
7
2 cups cooked quinoa
—
8
¼ cup fresh parsley
instructions
1
Rinse the Quinoa: Place quinoa in a fine-mesh strainer and rinse thoroughly under cold water for at least 30 seconds to remove the bitter coating.
2
Cook Quinoa (The Fluff Method): Combine quinoa and water (or broth) in a saucepan using a 1:1.75 ratio (1 cup quinoa to 1¾ cups liquid). Bring to a boil, then cover immediately, reduce heat to the lowest setting, and simmer for 15 minutes.
3
The Steam Step: Remove the pot from the heat but keep the lid on tight. Let it sit undisturbed for 10 minutes. This steams the grains to perfection.
4
Fluff & Cool: Remove the lid and fluff the quinoa with a fork (not a spoon) to separate the grains. Spread onto a baking sheet or large plate to cool down.
5
Prepare the Veggies: While the quinoa cools, dice the cucumber, bell pepper, and onion. Halve the tomatoes and chop the herbs.
6
Make the Dressing: Whisk olive oil, lemon juice, garlic, salt, and pepper in a small bowl or jar until creamy.
7
Assemble: In a large bowl, combine the cooled quinoa, chickpeas, veggies, and herbs. Pour dressing over top and toss to coat. Toss gently to combine.
8
Add avocado (optional): Fold in right before serving for the best texture.
High comfort. Low effort. Designed for real weeknights.
RECIPE
Quinoa Salad
15
min active
·
40
min total
·
1
servings
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