This Quinoa and Veggie Salad is a fresh, healthy dish with protein-rich quinoa and colorful, crunchy vegetables. It’s light, filling, and perfect for warm days or any quick meal.
I like to toss in my favorite veggies or a splash of lemon juice to keep it exciting. Sometimes I add a little feta cheese just for fun!
For a quick meal, I make it ahead and chill in the fridge. It’s great for lunch or a side dish and stays good for a couple of days.
Ingredients & Substitutions
Quinoa: This nutty-tasting grain is the base of the salad. I recommend rinsing it well before cooking to remove bitterness. You can swap in couscous or cooked rice in a pinch for different textures.
Veggies (like bell peppers, cucumbers, cherry tomatoes): These add crunch and freshness. I like using colorful peppers for sweetness. For a milder flavor, try shredded carrots or zucchini.
Fresh herbs (like cilantro or parsley): They brighten the salad with a fresh flavor. I love cilantro in this dish, but if you don’t like it, parsley works great.
Olive oil and lemon juice: These dress the salad with a simple brightness. You can swap lemon with lime or use a mild vinegar if you prefer.
How do I cook quinoa perfectly every time?
Bring 2 cups of water to a boil, add 1 cup of rinsed quinoa, then reduce to low and cover. Let it simmer for 15 minutes, or until water is absorbed. Fluff with a fork, then let it cool before mixing with veggies. Don’t skip rinsing!
- Use a 2:1 water to quinoa ratio for fluffy grains.
- Don’t lift the lid during cooking to keep steam in.
- Let quinoa sit covered for 5 minutes after cooking, then fluff with a fork.
How to Make Quinoa and Veggie Salad?
Ingredients You’ll Need:
For the Salad
- 1 cup quinoa
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- ½ cup red onion, chopped
- ¼ cup fresh parsley, chopped
- ¼ cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
How Much Time Will You Need?
Prep time: 15 minutes. Cook time: 15 minutes. Rest time: 10 minutes. Total time: 40 minutes.
Step-by-Step Instructions:
1. Cook the quinoa
Rinse the quinoa under cold water. In a pot, combine quinoa and water. Bring to a boil, then reduce heat. Cover and simmer for 15 minutes. Let it cool for 10 minutes.
2. Prepare the vegetables
While the quinoa cools, dice the cucumber and bell pepper. Halve the cherry tomatoes and chop the red onion and parsley. Mix in a large bowl.
3. Make the dressing
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Adjust seasoning to taste.
4. Combine everything
Add the cooled quinoa to the vegetables. Pour the dressing over the salad. Toss gently to mix well.
5. Rest and serve
Let the salad sit for about 10 minutes to let flavors meld. Serve chilled or at room temperature. Enjoy!
