Introduction
I first discovered quinoa salad on a warm spring afternoon when I invited my friend Lina Vexley over for lunch. She had recently returned from a trip where quinoa was a staple, and she insisted I try her version of a salad that blended freshness, color, and nutrition in every bite. As we chopped vegetables and fluffed the quinoa together, Lina shared her travel stories, and the dish quickly became a symbol of friendship and exploration. Since that day, quinoa salad has remained one of my favorite meals, perfect for both everyday lunches and festive gatherings alike.
Fresh Quinoa Salad
Equipment
- Medium Pot
- Large Mixing Bowl
Ingredients
Salad Base
- 1 cup quinoa uncooked, rinsed
- 2 cups water for cooking quinoa
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red onion finely chopped
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh mint chopped
Dressing
- 3 tbsp olive oil
- 2 tbsp lemon juice freshly squeezed
- 1 tsp Dijon mustard
- 1 tsp honey optional
- 1 tsp salt or to taste
- 1/2 tsp black pepper freshly ground
Instructions
- In a medium pot, bring quinoa and water to a boil. Reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool.
- In a large mixing bowl, combine cooled quinoa, cherry tomatoes, cucumber, red onion, parsley, and mint.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine. Chill for 15 minutes before serving.
Notes
Nutrition
How to Make Quinoa Salad
Preparing quinoa salad is both easy and rewarding, offering layers of texture and bright flavors. Begin with the base: rinse the quinoa thoroughly under cold water to remove its natural coating, which can make it bitter. In a medium pot, combine one cup of quinoa with two cups of water, bring it to a boil, then reduce the heat and simmer until all the water is absorbed—about 15 minutes. Once cooked, fluff the quinoa with a fork and set it aside to cool.
While the quinoa cools, prepare the vegetables and herbs. Halve the cherry tomatoes for a juicy burst of sweetness, dice the cucumber for a crisp crunch, and finely chop the red onion for a touch of sharpness. Fresh parsley and mint add a refreshing herbal note that elevates the salad. Place all the vegetables and herbs into a large mixing bowl, ready to meet the quinoa.
Next, create the dressing. In a small bowl, whisk together olive oil, freshly squeezed lemon juice, Dijon mustard, honey (if you like a hint of sweetness), salt, and black pepper. The lemon provides a bright citrus zing, while the mustard gives the dressing depth and body. Once the quinoa has cooled, combine it with the prepared vegetables, then drizzle the dressing on top. Toss everything gently, making sure each grain and vegetable is coated in flavor.
For the best results, allow the salad to chill for about 15 minutes before serving. This resting time helps the flavors meld beautifully. Quinoa salad is versatile—you can enjoy it as a standalone light meal, pair it with grilled chicken or fish, or customize it with extras like avocado, olives, or crumbled feta cheese. Each variation adds a new twist to this wholesome, travel-inspired dish.
Conclusion
Quinoa salad is more than just a healthy dish—it’s a vibrant combination of nourishment and flavor that fits perfectly into any occasion. With its protein-packed quinoa, crisp vegetables, and zesty dressing, it satisfies both taste and health needs. My friend Lina Vexley showed me how a simple bowl of grains and greens can bring a sense of joy and adventure to the table. Whether you enjoy it as a light lunch, a picnic dish, or a side at dinner, quinoa salad is a recipe worth keeping close at hand, reminding us that food connects people and stories.