This Quinoa and Vegetable Salad is a fresh, colorful dish full of nutritious quinoa, crunchy veggies, and a simple vinaigrette. It’s perfect for a light lunch or a side at dinner.
I like to make this ahead of time so the flavors meld together. It’s so easy I could probably do it in my sleep—almost!
To make it even quicker, I prepare the veggies and quinoa early, then just toss everything together when I’m ready to serve.
Ingredients & Substitutions
Quinoa: Quinoa is the base of this salad, with a nutty flavor and fluffy texture. Rinse it well before cooking to remove bitterness. You can substitute cooked rice or couscous if needed; just adjust water and cooking times.
Mixed Vegetables: Bright, crunchy veggies like bell peppers, cucumbers, and cherry tomatoes add freshness and color. Feel free to swap in carrots or zucchini for variety. Dice everything small for easy bites.
Olive Oil & Lemon: These add a tangy, smooth flavor that brightens the dish. Use fresh lemon juice for the best zest. If you don’t have lemon, lime juice works almost as well.
Fresh Herbs: Parsley, cilantro, or mint add a burst of flavor. I love chopped cilantro for a little zing. Dried herbs are okay in a pinch but don’t provide the same brightness.
How do I cook quinoa perfectly without it turning mushy?
Use 2 parts water to 1 part quinoa. Bring the water to a boil, add rinsed quinoa, then reduce heat to low and cover. Let it simmer for 15 mins until tender and water is absorbed. Fluff with a fork before mixing into the salad.
How to Make Quinoa and Vegetable Salad?
Ingredients You’ll Need:
For the Salad:
- 1 cup quinoa
- 2 cups water or broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
How Much Time Will You Need?
Preparation: 15 minutes | Cooking: 15 minutes | Resting: 5 minutes | Total: 35 minutes
Step-by-Step Instructions:
1. Cook the quinoa
Rinse the quinoa under cold water. Bring water or broth to a boil. Add quinoa, reduce heat, and simmer for 15 minutes until fluffy. Fluff with a fork and let it cool.
2. Prepare the vegetables
While quinoa cools, chop cherry tomatoes, cucumber, bell pepper, and red onion. Place them in a large mixing bowl. Chop parsley and set aside.
3. Mix the dressing
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Adjust to taste.
4. Combine ingredients
Add cooled quinoa to the vegetables. Pour the dressing over the mixture. Toss gently to combine all ingredients evenly.
5. Serve the salad
Transfer the salad to a serving dish. Let it rest for 5 minutes before serving. Enjoy your fresh quinoa and vegetable salad!
