This quinoa salad offers a refreshing twist on classic Mediterranean flavors, combining the bright crunch of cucumbers and bell peppers with the heartiness of quinoa. The generous use of fresh parsley and green olives adds a burst of flavor to every bite.

The tangy lemon-garlic dressing ties the ingredients together, creating a zesty, protein-packed dish that’s perfect for a light vegan lunch or as a vibrant side to grilled meats or spiced chickpeas.

Feel free to customize with additional ingredients like feta, avocado, or fresh mint. The salad stays fresh for up to two days, but a quick refresh with lemon and salt ensures the flavors stay bold.

Quinoa Salad Ingredients

The base of this vibrant salad is quinoa, offering a hearty, protein-packed foundation. Its nutty flavor and satisfying texture make it a perfect complement to the fresh, crisp vegetables.

Cucumbers and bell pepper add a refreshing crunch, providing balance and a pop of color to the dish. Their mild flavors harmonize beautifully with the assertive dressing.

Green olives bring a briny bite, enhancing the salad’s depth while parsley, with its fresh, herbaceous punch, ties all the ingredients together, ensuring a burst of flavor in every bite.

Quinoa Salad

This bright and refreshing quinoa salad draws inspiration from tabbouleh and Greek salad, making it a protein-packed, vegan delight. It’s filled with crisp cucumbers, bell peppers, and olives, all beautifully bound together by a zesty lemon-garlic dressing. Whether enjoyed as a satisfying lunch or served alongside grilled meats or spiced chickpeas, this salad is perfect for any occasion. Feel free to customize with additional ingredients like feta, avocado, or fresh mint for an extra burst of flavor.

Recipe Tips

Make It Ahead: To save time, prepare the quinoa and chop your vegetables the day before. The salad holds up well for a couple of days in the fridge, but refresh it with an extra squeeze of lemon juice and a pinch of salt to bring back the flavors if they’ve softened.
Enhance the Dressing: Adjust the dressing to your preference by adding more lemon juice for extra brightness or a bit more olive oil for richness. If you prefer a bit of sweetness, a touch of honey or maple syrup can balance the acidity of the lemon.
Parsley Preparation: When chopping parsley, don’t skip the stems! They are packed with flavor and provide a satisfying crunch. Fold the bunch in half and slice both the leaves and stems for the best results. This method saves time and maximizes flavor.

What to Serve with Quinoa Salad

Grilled Chicken: The fresh and crunchy elements of this quinoa salad pair wonderfully with smoky grilled chicken. The zesty lemon dressing complements the charred flavors of the meat, making it an ideal side dish for a light yet filling meal.
Seared Fish: If you’re looking for a healthy, light meal, serve this salad with a piece of seared fish, such as salmon or white fish. The delicate flavors of the fish will balance nicely with the bold, tangy quinoa salad.
Spiced Chickpeas: For a fully vegan meal, add a side of spiced chickpeas. The rich, earthy flavor of the chickpeas pairs perfectly with the fresh crunch of the salad, creating a nutritious and satisfying dish.

FAQ

Can I use a different grain instead of quinoa? Yes, you can substitute quinoa with bulgur, couscous, or farro if you prefer. Each grain offers a slightly different texture, but they will still provide a hearty base for the salad.
Can I make this salad ahead of time? Absolutely! This salad keeps well in the fridge for up to two days. Just be sure to refresh it with a little extra lemon juice and salt before serving, as the flavors may mellow out during storage.
What other ingredients can I add to this salad? Feel free to get creative! Add in feta cheese, avocado, roasted vegetables, or fresh mint. These ingredients will complement the fresh flavors of the salad and add variety to each bite.
How can I make the salad spicier? If you enjoy a spicy kick, consider adding some chopped fresh chili peppers or a dash of cayenne pepper to the dressing. The heat will contrast nicely with the salad’s cool, crunchy texture.

Quinoa Salad

This vibrant and satisfying quinoa salad draws inspiration from the Mediterranean flavors of tabbouleh and Greek salad. The combination of quinoa, fresh vegetables, tangy olives, and a punchy lemon-garlic dressing creates a dish that is not only filling but also packed with plant-based protein. It’s perfect as a nourishing vegan lunch or an ideal side dish to accompany grilled meats, seared fish, or spiced chickpeas. Add your favorite creamy or herbaceous ingredients, such as feta, avocado, or fresh mint, for additional flavor and texture. The salad can be stored in the refrigerator for up to two days—just be sure to refresh it with a little extra salt and lemon juice before serving, as the flavors may mellow over time.

Ingredients

3 cups cooked quinoa, cooled to room temperature or chilled
2 mini Persian or seedless cucumbers, diced
1 bell pepper, any color, deseeded and chopped
½ cup green olives, such as Castelvetrano or Cerignola, pitted and halved
1 cup parsley, finely chopped, including stems
1 small garlic clove, grated
2 lemons, zested and juiced
¼ cup extra-virgin olive oil, plus more as necessary
Salt and black pepper, to taste

Preparation

Prepare the Dressing: In a large mixing bowl, begin by finely grating the garlic clove. Add the zest of one lemon, followed by its juice, and then drizzle in the olive oil. Season with salt and black pepper, stirring the ingredients until fully combined.
Assemble the Salad: To the bowl, add the cooked quinoa, diced cucumbers, bell pepper, parsley, and olives. Stir gently to combine all ingredients. Taste the salad and adjust the seasonings—adding more salt, pepper, olive oil, or lemon juice as needed to achieve your desired flavor balance.

Tip:

For the quickest and most efficient way to chop parsley, fold a small bunch in half so the leaves are under the stems. Use your non-dominant hand to hold the bunch, and slice the leaves and stems together. The stems add crunch and concentrated flavor, so don’t discard them—they’re a key component in the salad.

Quinoa Salad

Print Recipe Pin Recipe

Prep Time 10

Cook Time 5

Total Time 15

Course Salad

Cuisine American

Servings 5 People

Ingredients

3 cups cooked quinoa cooled to room temperature or chilled
2 mini Persian or seedless cucumbers diced
1 bell pepper any color, deseeded and chopped
½ cup green olives such as Castelvetrano or Cerignola, pitted and halved
1 cup parsley finely chopped, including stems
1 small garlic clove grated
2 lemons zested and juiced
¼ cup extra-virgin olive oil plus more as necessary
Salt and black pepper to taste

Instructions

Prepare the Dressing: In a large mixing bowl, begin by finely grating the garlic clove. Add the zest of one lemon, followed by its juice, and then drizzle in the olive oil. Season with salt and black pepper, stirring the ingredients until fully combined.
Assemble the Salad: To the bowl, add the cooked quinoa, diced cucumbers, bell pepper, parsley, and olives. Stir gently to combine all ingredients. Taste the salad and adjust the seasonings—adding more salt, pepper, olive oil, or lemon juice as needed to achieve your desired flavor balance.
Tip:
For the quickest and most efficient way to chop parsley, fold a small bunch in half so the leaves are under the stems. Use your non-dominant hand to hold the bunch, and slice the leaves and stems together. The stems add crunch and concentrated flavor, so don’t discard them—they’re a key component in the salad.

Keyword Quinoa Salad

Quinoa Salad

Quinoa Salad Ingredients