Looking for a light, refreshing salad that’s bursting with flavor? This healthy Greek quinoa salad with lemon vinaigrette is packed with fresh vegetables, tangy feta cheese, and a zesty lemon dressing. It is light fluffy, healthy, and filling, making it a great choice for any meal.
Quinoa salad is not just for summer—it’s a year-round dish that can brighten up any table. It’s especially popular during spring and summer when fresh produce is abundant, but it’s also a great way to bring a taste of sunshine into colder months.
This Mediterranean quinoa salad is a hit at picnics, barbecues, and even holiday gatherings. With its vibrant colors and bold flavors, it’s a dish that’s as pleasing to the eye as it is to the palate.
Quinoa has been a staple in South American diets for thousands of years, known as the “mother grain” by the ancient Incas. This tiny superfood has traveled across the globe, becoming a favorite in many kitchens. Its nutty flavor and fluffy texture make it a perfect base for salads like this one.
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Why You Will Love This Recipe
Here are the reasons why we love this quinoa salad with lemon vinaigrette. I promise you will love it too!
Fresh and Flavorful: The mix of fresh veggies and zesty lemon dressing is super refreshing.
Healthy and Filling: Quinoa is packed with nutrients and keeps you full longer.
Easy to Make: It’s simple to prepare, with just a few steps and basic ingredients.
Versatile: You can enjoy it as a main dish, side, or even pack it for lunch.
Great for Meal Prep: Make it ahead of time, and it stays tasty for a couple of days.
Colorful and Pretty: The bright colors make it as nice to look at as it is to eat
Ingredients
The ingredients in this quinoa salad are simple but pack a lot of flavor. You’ve got fluffy quinoa as the base, which is super healthy and filling. Then, there’s a mix of fresh veggies like cherry tomatoes, cucumber, red bell pepper, and red onion, adding crunch and color.
Kalamata olives give it a salty, savory kick, while the feta cheese adds a creamy touch. Fresh parsley brings a burst of freshness, and the lemon vinaigrette ties it all together! It’s a perfect mix of textures and tastes!
Quinoa is the star of this salad. Many call quinoa the optimal "super grain"! It's a gluten-free grain that's high in protein and fiber, making it a great base for any meal. When cooking quinoa, make sure to rinse it well to remove its natural coating, which can taste bitter.
Cherry tomatoes add a burst of juicy sweetness to the salad. They're full of vitamins like C and A, which are great for your skin and immune system.
Cucumber brings a refreshing crunch. It’s low in calories and high in water, so it helps keep you hydrated.
Red onion adds a sharp, zesty flavor that balances the sweetness of the tomatoes and the richness of the feta.
Red bell pepper gives the salad a sweet, crunchy bite and is packed with vitamins, especially vitamin C.
Kalamata olives add a salty, tangy punch to the salad. They’re rich in healthy fats and antioxidants. If you're not a fan of olives, you could substitute them with capers for a similar briny flavor, or just leave them out if you prefer.
Feta cheese gives the salad a creamy, tangy element that pairs nicely with the crunch of the vegetables. It's also a good source of calcium and protein.
Fresh parsley brightens up the salad with its herbaceous flavor and is loaded with vitamins K and C.
The lemon vinaigrette is what ties all the flavors together. Made with extra virgin olive oil, fresh lemon juice, Dijon mustard, and honey, it’s light, tangy, and slightly sweet.
See the recipe card for quantities.
Instructions
Now that we have all our ingredients ready, it's time to put everything together. Don't worry, the steps are simple and easy to follow.
- Start by bringing 2 cups of water or vegetable broth to a boil in a medium saucepan. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and let the cooked quinoa cool to room temperature.
- While the quinoa is cooking, chop up your cherry tomatoes, cucumber, red onion, and red bell pepper. Combine them in a large mixing bowl with the sliced olives.
- In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, Dijon mustard, honey, minced garlic, salt, and black pepper. This lemon dressing is the star of the show!
- Add the cooled quinoa to the bowl with the vegetables. Pour the lemon vinaigrette over the salad and toss everything together. Gently mix in the crumbled feta cheese and parsley.
This quinoa salad pairs wonderfully with grilled chicken, fish, or even black bean patties for a complete meal. It’s also delicious served with a side of crusty bread and a glass of chilled white wine.
Hint: After cooking the quinoa, fluff it with a fork and let it cool completely before mixing it with the veggies. This keeps the salad light and prevents it from getting mushy.
Variations
You can easily switch up this quinoa salad with lemon vinaigrette to create different variations, depending on what you’re in the mood for or what you have on hand. Here are three tasty options:
- Quinoa Arugula Salad: Add a handful of fresh arugula to the salad for a peppery kick. Arugula pairs really well with the lemon vinaigrette, giving the salad an extra layer of flavor.
- Southwest Quinoa Salad: If you’re craving something with a little more spice, try a Southwest version. Swap the cucumber and olives for black beans, corn, and diced avocado. Add some chopped cilantro and a squeeze of lime juice to the vinaigrette, and maybe even a pinch of cumin or chili powder. This variation is hearty and satisfying, perfect for a main course.
- Roasted Veggie Quinoa Salad: For a hearty and warm twist, try adding roasted vegetables to your quinoa salad. Roast a mix of veggies like sweet potatoes, zucchini, and red bell peppers with a little olive oil, salt, and black pepper until they’re tender and slightly caramelized. Toss the roasted veggies with the cooked quinoa, then add the lemon vinaigrette, some crumbled feta, and fresh herbs. The roasted veggies add a rich, smoky flavor that’s perfect for cooler days,
Equipment
You don’t need much equipment to make this quinoa salad with lemon vinaigrette, which is one of the reasons it’s so easy to whip up.
All you really need is a medium saucepan for cooking the quinoa, a large mixing bowl for tossing everything together, and a small bowl or jar for mixing up the vinaigrette. A sharp knife and cutting board will help you chop the veggies quickly, and a whisk makes blending the dressing a breeze.
Simple tools for a simple, delicious dish!
Storage
Fridge: This salad stores well in the fridge, making it perfect for meal prep. Just transfer it to an airtight container, and it’ll stay fresh for up to 3 days. The flavors actually get better as they meld together, so don’t hesitate to make it ahead of time.
Freezer: While quinoa itself freezes well, this salad is best enjoyed fresh. The veggies can get a bit mushy if frozen and thawed, and the lemon vinaigrette may separate.
Top Tip
Start with half of the lemon vinaigrette and toss the salad. Taste it, and add more dressing as needed. This way, you avoid overdressing and can adjust to your taste preference.
FAQ
If you’re out of quinoa or want a change, you can use couscous, bulgur, or brown rice. Each grain will bring a slightly different texture but will still taste great with the lemon vinaigrette.
Absolutely! Grilled chicken, shrimp, or even chickpeas make great additions to boost the protein content.
To avoid sogginess, make sure the quinoa is fully cooled before mixing it with the other ingredients. Also, adding the dressing right before serving helps keep everything crisp and fresh.
Related
Looking for other recipes like this? Try these:
The Perfect Quinoa Salad with Lemon Vinaigrette
This quinoa salad with lemon vinaigrette is fresh, flavorful, and easy to make. Perfect for a healthy meal that everyone will love!
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Salad
- Method: Simmering
- Cuisine: Mediterranean
Ingredients
For the Salad:
- 1 cup quinoa, rinsed
- 2 cups water or low-sodium vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ¼ red onion, finely chopped
- 1 red bell pepper, diced
- ¼ cup Kalamata olives, sliced
- ¼ cup feta cheese, crumbled (optional)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
For the Lemon Vinaigrette:
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove minced garlic or 1 teaspoon of garlic powder.
- Salt and black pepper to taste
Instructions
1. Cook the Quinoa:
Start by bringing 2 cups of water or vegetable broth to a boil in a medium saucepan. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and let the cooked quinoa cool to room temperature.
2. Prepare the Vegetables:
While the quinoa cools, chop up your cherry tomatoes, cucumber, red onion, and red bell pepper. Combine them in a large mixing bowl with the sliced olives.
3. Make the Lemon Vinaigrette:
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, Dijon mustard, honey, minced garlic, salt, and black pepper. This lemon dressing is the star of the show, bringing a tangy, bright flavor that pairs perfectly with the salad.
4. Assemble the Salad:
Add the cooled quinoa to the bowl with the vegetables. Pour the lemon vinaigrette over the salad and toss everything together. Gently mix in the crumbled feta cheese, parsley, and mint.
5. Serve:
Taste your salad and adjust the seasoning if needed. Serve immediately for a fresh, vibrant meal, or chill it in the refrigerator for about 30 minutes to let the flavors meld. This salad recipe can be saved and enjoyed for up to 2 days, making it perfect for meal prep.
Notes
This quinoa salad with lemon vinaigrette recipe typically yields about 4 to 6 portions, depending on how it’s served.
Nutrition
- Serving Size:
- Calories: 347
- Sugar: 5.5 g
- Sodium: 778 mg
- Fat: 19.7 g
- Carbohydrates: 36.2 g
- Protein: 8.5 g
- Cholesterol: 8.3 mg
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