If you are looking for a refreshing, vibrant, and nutritious dish that comes together effortlessly, this Simple Quinoa Salad Recipe is exactly what you need in your culinary rotation. It strikes the perfect balance between tangy lemon dressing, creamy feta, and the delightful crunch of fresh veggies, offering a burst of flavor and color that’s as pleasing to the eyes as it is to the palate. Whether you’re after a quick lunch, a light dinner, or a show-stopping side dish, this salad manages to impress every time without any fuss.
Ingredients You’ll Need
Each ingredient in this Simple Quinoa Salad Recipe serves an essential purpose, combining to create a harmony of textures and tastes while keeping things wonderfully simple. From the fluffy quinoa to the zesty lemons and aromatic mint, every bite is a celebration of freshness.
- 200 g Quinoa: The nutrient-packed base that’s naturally gluten-free and fluffy when cooked perfectly.
- 500 ml Vegetable stock: Adds depth and subtle savory notes to the quinoa as it cooks.
- 50 g Cherry tomatoes (Halved): Juicy bursts of sweetness and vibrant color.
- 1/2 Cucumber (Cut into thin semi-circles): Provides a crisp, refreshing crunch to balance the salad.
- 100 g Pitted olives (Halved): Brings a salty, tangy complexity that lifts every forkful.
- 100 g Feta: Creamy, salty, and crumbly, feta adds a rich texture contrast.
- 15 g Mint: Fresh and aromatic, mint brightens the entire dish.
- 2 Lemons (Zest of 1, juice of both): Delivers zing and brightness that wakes up the senses.
- 6 tbsp Olive oil: A luscious binder that smooths the dressing and enhances flavors.
- 1 tbsp Honey: Just a touch of sweetness to balance the acidity.
- Sea salt and freshly ground pepper: Essential seasonings that elevate every ingredient.
How to Make Simple Quinoa Salad Recipe
Step 1: Prepare the Quinoa
Start by rinsing your quinoa in a fine mesh sieve until the water runs clear—this removes any bitterness and ensures a clean, fresh flavor. Then, add the quinoa to a saucepan along with the vegetable stock. Bring it to a simmer, cover, and let it cook gently for 10 to 12 minutes until the quinoa is tender and has absorbed all the liquid. If there is any excess stock, drain it off to keep the salad from becoming soggy.
Step 2: Whisk Together the Dressing
While the quinoa is cooking, grab a large bowl and whisk together the freshly squeezed lemon juice, lemon zest, olive oil, honey, sea salt, and freshly ground pepper. This bright, tangy dressing perfectly complements the earthy quinoa and fresh veggies, making every bite pop with flavor.
Step 3: Combine Quinoa and Dressing
Once the quinoa is cooked and drained, transfer it to the bowl with the dressing. Toss everything together thoroughly so the quinoa is coated luxuriously in that lemony mixture. Let it sit and cool for about 10 minutes—the flavors meld beautifully during this resting period.
Step 4: Add the Fresh Vegetables and Cheese
Now, toss in the halved cherry tomatoes, crisp cucumber slices, pitted olives, and creamy feta cheese. The contrast between the soft quinoa and the crunchy vegetables with salty feta makes this salad truly memorable.
Step 5: Finish with Mint
Scatter the fresh mint leaves over the top to give the salad an herbal lift and a final flourish of color and aroma. Give everything one last gentle toss or leave the mint on top as a pretty garnish.
How to Serve Simple Quinoa Salad Recipe
Garnishes
For a fresh and elegant finish, add a few whole mint leaves or extra lemon zest right before serving. A drizzle of good quality olive oil adds a glossy sheen that makes this salad look as good as it tastes. Toasted nuts like pine nuts or almonds are fantastic for adding a bit of crunch if you want to get creative.
Side Dishes
This Simple Quinoa Salad Recipe is versatile enough to stand alone as a light meal or be paired beautifully with grilled chicken, fish, or roasted vegetables. It also works wonderfully alongside pita bread or hummus for a Mediterranean-inspired feast that won’t weigh you down.
Creative Ways to Present
Serve the salad in individual glass jars for a picnic or buffet setting, layering ingredients for a colorful and enticing display. Another idea is to hollow out a few ripe avocados or bell peppers and use them as edible bowls, which adds flair and makes the dish even more appealing to guests.
Make Ahead and Storage
Storing Leftovers
This salad keeps well in the fridge for up to 3 days in an airtight container. Because the dressing is mixed in early, the flavors only improve over time. Just give it a quick stir before serving to redistribute the dressing evenly.
Freezing
Freezing is not recommended for this salad because the fresh vegetables and cheese can become watery and lose their texture upon thawing. It’s best enjoyed fresh or refrigerated.
Reheating
Since this is a cold salad, reheating isn’t necessary. If you prefer it slightly warm, gently heat the quinoa alone and then mix it back in with the fresh ingredients to maintain the crispness of the veggies.
FAQs
Can I use any other grain instead of quinoa?
Absolutely! While quinoa is great for its protein and texture, you could substitute with couscous, bulgur, or even barley depending on your preference. Just adjust cooking times accordingly.
Is this salad suitable for vegans?
To make this dish vegan, simply omit the feta or replace it with a plant-based cheese alternative or toasted nuts for some creamy texture.
Can I prepare this salad in advance?
Yes, this salad actually tastes better after resting for a few hours as the flavors marry nicely. Just keep it refrigerated and add fresh herbs right before serving.
What if I don’t have mint? Can I use other herbs?
If mint isn’t available, fresh parsley, basil, or cilantro make excellent substitutes, each bringing a unique twist to the flavor profile.
How do I keep the salad from getting soggy?
Make sure to rinse the quinoa well and drain it properly after cooking. Also, toss the salad gently and store in airtight containers. Adding fresh ingredients just before serving helps maintain crispness.
Final Thoughts
This Simple Quinoa Salad Recipe is the kind of dish that makes you want to cook it again and again. It’s fresh, satisfying, and ridiculously easy to throw together, which means it fits perfectly into busy weekdays or relaxed weekend meals. Give it a try—I promise it will become one of your favorites too!
Print
Simple Quinoa Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A fresh and vibrant Simple Quinoa Salad that’s easy to prepare in just 25 minutes. This wholesome vegetarian dish features fluffy quinoa cooked in vegetable stock, tossed with a zesty lemon and honey dressing, crisp cucumber, sweet cherry tomatoes, briny olives, creamy feta, and fragrant mint. Perfect as a light lunch or a healthy side for any meal.
Ingredients
Salad
- 200 g Quinoa
- 500 ml Vegetable stock
- 50 g Cherry tomatoes, halved
- 1/2 Cucumber, cut into thin semi-circles
- 100 g Pitted olives, halved
- 100 g Feta cheese
- 15 g Fresh mint leaves
Dressing
- Zest of 1 Lemon
- Juice of 2 Lemons
- 6 tbsp Olive oil
- 1 tbsp Honey
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the quinoa: Rinse the quinoa thoroughly in a sieve under cold running water until the water runs clear. This helps remove any bitterness from the quinoa’s natural coating.
- Cook the quinoa: Add the rinsed quinoa to a pan along with the vegetable stock. Bring it to a gentle simmer, then cover with a lid. Cook for 10-12 minutes until the quinoa is just tender and has absorbed all the stock. If there is any excess liquid, drain it off.
- Make the dressing: While the quinoa is cooking, whisk together the lemon zest, lemon juice, olive oil, honey, sea salt, and freshly ground pepper in a large bowl. Adjust seasoning to taste.
- Combine quinoa and dressing: Once the quinoa is cooked and drained, add it to the bowl with the dressing. Toss everything together thoroughly. Let it cool for about 10 minutes to allow the flavors to meld.
- Add vegetables and cheese: Gently fold in the halved cherry tomatoes, sliced cucumber, pitted olives, and crumbled feta cheese into the quinoa mixture. Finish by scattering fresh mint leaves on top for a refreshing aroma and taste.
Notes
- This salad can be served warm or chilled depending on your preference.
- For a vegan version, substitute the feta cheese with vegan cheese or omit entirely.
- Quinoa can be rinsed ahead of time and stored in the fridge for quicker meal prep.
- Adjust the honey quantity based on desired sweetness or substitute with maple syrup for a different flavor profile.
- Use fresh herbs like parsley or basil as alternatives to mint if desired.
