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Quinoa Salad
Quinoa Salad is a Protein-packed bowl with cucumber, olives, feta, chickpeas, and lemon-herb vinaigrette.
RECIPE AT A GLANCE
15
min
Active Time
40
min
Total Time
1
SERVINGS
Stovetop
METHOD
Why It Works
Cooked quinoa and fresh vegetables come together with minimal prep.
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
Vegetables
• 1 cup cherry tomatoes
Seasoning
• salt and black pepper, to taste
• 2 tbsp olive oil
• ½ cup green bell pepper, chopped
Sauce
Pasta & Grains
Topping
Protein
How to Make It
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
While the quinoa cools, dice the cucumber, bell pepper, and onion. Halve the tomatoes and chop the parsley.
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.
Store
Store refrigerated up to 4 days. Serve cold or room temperature.
Reheat
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Avo's Tip
Let quinoa cool slightly before mixing to prevent sogginess.
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.
Quinoa Salad
Ingredients
—
—
1 cup chopped cucumber
—
—
1 cup cherry tomatoes
—
—
¼ cup red onion, diced
—
—
1 tbsp lemon juice
—
—
salt and black pepper, to taste
—
—
2 tbsp olive oil
—
—
2 cups cooked quinoa
—
—
¼ cup fresh parsley
—
—
½ cup green bell pepper, chopped
—
—
1 can (15oz) chickpeas
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
While the quinoa cools, dice the cucumber, bell pepper, and onion. Halve the tomatoes and chop the parsley.
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.
15
min
active
40
min
total
1
servings
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