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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.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 5 People
Course: Salad
Cuisine: American
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. Tip:
  4. 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.