Healthy Quinoa Salad
Elevate your healthy eating routine with this vibrant and refreshing Healthy Quinoa Salad—a nutrient-packed recipe that's as delicious as it is wholesome. Featuring fluffy, protein-rich quinoa as the base, this salad is loaded with crisp, colorful vegetables like cherry tomatoes, cucumber, bell peppers, and red onion, all finely chopped for the perfect bite. Fresh parsley adds a burst of herbaceous flavor, while a light, zesty dressing made of olive oil and lemon juice ties everything together. Optional crumbled feta provides a creamy, savory touch, making this dish both versatile and satisfying. Ready in just 30 minutes, this wholesome quinoa salad is ideal for a quick lunch, a light dinner, or as a vibrant side dish for gatherings. It's gluten-free, vegetarian-friendly, and can easily be made vegan by omitting the cheese. Perfect for meal prepping or serving fresh, this salad is your go-to recipe for a healthy lifestyle!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup cherry tomatoes
- 1 medium cucumber
- 1 medium bell pepper
- 0.5 medium red onion
- 0.25 cup fresh parsley
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cup feta cheese (optional)
Instructions
Rinse the quinoa thoroughly under cold water using a fine mesh sieve to remove its natural bitter coating.
In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pan, and let the quinoa simmer for 12-15 minutes, or until all the water is absorbed.
Remove the saucepan from heat, let it sit covered for 5 minutes, then fluff the quinoa with a fork and let it cool to room temperature.
While the quinoa is cooking, dice the cherry tomatoes, cucumber, and bell pepper into bite-sized pieces. Finely chop the red onion and fresh parsley.
In a large mixing bowl, combine the cooled quinoa, cherry tomatoes, cucumber, bell pepper, red onion, and fresh parsley.
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to create the dressing.
Pour the dressing over the quinoa and vegetable mixture, then toss everything together until well combined.
If desired, crumble feta cheese over the salad and gently mix it in.
Serve immediately or refrigerate for at least 30 minutes to allow the flavors to meld together. Enjoy!
Nutrition Facts
Calories |
1391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.6 g | 103% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 3760 mg | 163% | |
| Total Carbohydrate | 123.3 g | 45% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 16.1 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 750 mg | 58% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1340 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
