4.9 from 93 votes
Quinoa Salad
Quinoa Salad combines cooked quinoa with a variety of fresh vegetables and herbs tossed in a lemony olive oil dressing. The inclusion of red onion, cucumber, red bell pepper, dill, parsley, and green onions adds texture and brightness. Optional kalamata olives and feta cheese contribute tanginess and creaminess. This salad serves as a refreshing and nutritious side dish or light meal.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
6
Calories:
362 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 2 cups quinoa rinsed, dry
- 3 1/2 cups water
- 1/4 cup extra virgin olive oil
- 6 tablespoons lemon juice about 2 large lemons, freshly squeezed
- 1/2 red onion , chopped
- 1 large cucumber , chopped
- 1 red bell pepper , chopped
- 1/2 cup dill chopped, fresh
- 1/2 cup flat-leaf parsley chopped, fresh
- 3 green onions , white and green parts only, chopped
- 1/2 cup kalamata olives , sliced (optional)
- sea salt fine
- black pepper fine
- 1/2 cup feta cheese optional; omit to keep this recipe vegan, crumbled
Instructions
- Rinse the quinoa in a fine mesh sieve under running water for 60 seconds, to help remove any bitterness. Add it to a small saucepan and cover with the 3 1/2 cups of fresh water. Bring the water to a boil over high heat, then lower the temperature and cover for 15 minutes, cooking until the quinoa has absorbed all of the water. Fluff with a fork, and allow to cool while you chop the vegetables and herbs.
- In the meantime, mix together the olive oil, lemon juice, 1 teaspoon of sea salt and a 1/2 teaspoon of ground black pepper in a large bowl.
- Add the vegetables to the bowl of dressing as you chop them, starting with the red onion, followed by the cucumber, bell pepper, dill, parsley, and green onions. Toss well to combine, and add in the cooked quinoa when it has cooled slightly. Season with additional salt and pepper, if desired. (I usually add up to 1 teaspoon more salt, to taste.) Add in the optional olives, if using, and the crumbled feta, for an extra creamy and tangy flavor.
- Allow the mixture to marinate at least an hour before serving, or chill in the fridge overnight. This salad can be served cold or at room temperature, and should keep in an airtight container in the fridge for up to 5 days.
Cup of Yum
Notes
- Nutrition information is estimated per one-sixth serving and is approximate.
- Substitute or omit optional ingredients like olives and feta to modify flavor or accommodate dietary choices.
- Step-by-step preparation photos are helpful for ensuring even chopping and proper mixing.
Nutrition Information
Calories
362kcal
(18%)
Carbohydrates
42g
(14%)
Protein
11g
(22%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
9g
(45%)
Cholesterol
11mg
(4%)
Sodium
334mg
(14%)
Potassium
539mg
(11%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Vitamin A
1544IU
(31%)
Vitamin C
44mg
(49%)
Calcium
129mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 362
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 42g | 14% |
| Protein | 11g | 22% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 11mg | 4% |
| Sodium | 334mg | 14% |
| Potassium | 539mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 1544IU | 31% |
| Vitamin C | 44mg | 49% |
| Calcium | 129mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.