You can throw anything you want in a Quinoa Salad but here is my basic recipe that is full of flavor and is quick, easy, nutritious and delicious. Easy to make, perfect for a midweek lunch or a big meal.
I usually have a batch Quinoa Salad in the fridge during the warmer months and I usually throw in whatever I have or need to use.
This recipe is my go-to recipe though, and the one I make again and again because I love it flavors and ingredients which is going well.
They are not very sophisticated but they are real Mediterranean/Greek style vibes, which I really like for spring and summer.
I usually have it with pre-cooked Air Fryer chicken, halloumi or other cooked meat for lunch, and I also often have it as a side to the barbecue with Lamb Koftas or Chicken Souvlaki.
Why You’ll Love This Easy Quinoa Salad
health and full of protein
Perfect for make lunch beforehandpicnic or food
Summer, light and delicious
Sarah’s Notes
This recipe is a good example of the best method sometimes, but there are also A few ways to spice up a quinoa salad to make sure it’s really top notch.
Good ingredients
As with many simple recipes, it’s important to use the best ingredients you can find. The better the quality of olives, tomatoes and feta, especially in this one, the tastier this salad will be.
Batch cook it
If you want it to last longer, (for lunches during the week, for example) just cook the quinoa and store it separately in the fridge, then add fresh to your filling. Keep a jar of your dressing to one side in the fridge and add it when serving.
Use the savings
This is the single best trick to cooking delicious quinoa and I encourage you to try it! You can use any stock you like (like chicken), but I tend to use a good vegetable stock. I love the Marigold brand and I definitely know the difference.
Quinoa Salad Ingredients
- Quinoa – Buy the big bag of uncooked plain quinoa, not the pre-flavored package.
- Vegetable stock – Use good quality stock.
- vegetables – Cherry tomatoes, cucumbers and olives.
- feta cheese – Again, good quality if possible.
- Mint – A little fresh mint makes a big difference in flavor.
- For clothes – Mix lemon and lime juice, olive oil, honey, sea salt and freshly ground black pepper.
How to make quinoa salad
1. Wash the quinoa well in a strainer until the water is clear, then cook it in a small stock, according to the full recipe below.
2. If the quinoa has not used up all the stock when cooked, discard the rest.
3. Meanwhile, combine the dressing ingredients in a large bowl, mixing the flavors together. Add the cooked quinoa and toss together. It’s cold.
4. Toss in the cherry tomatoes, cucumber, olives and feta, and sprinkle with mint.
save
In the refrigerator It’s best to keep it in the fridge and eat it later. It’s delicious served cold, or you can reheat it. This should take up to 3 days.
In the refrigerator I don’t recommend steaming the quinoa and greens because they will turn yellow when they are removed.
More delicious salad recipes…
Furnace
Greek salad
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Easy Beetroot Salad
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Classic potato salad
Furnace
Waldorf salad
FAQs
Quinoa (pronounced keen-wah) is a grain-like ingredient, but it’s not a grain, it’s a seed. That is naturally gluten free and veganand full of protein, fiber and vitamins.
We often eat it as a substitute for cous cous, rice or pasta because it is a delicious and hearty addition to dishes that have a nutty bite when cooked, but the flavor of the accompanying ingredients is what makes it so nutritious.
Honestly? Whatever you want! Here’s the recipe I follow so I don’t buy too many ingredients, otherwise it would go on forever. But I tend to stick to other things I have in the fridge, especially salad ingredients, vegetables, cheese or cooked meats. Sometimes eggs, fruit or nuts too.
You can also fill it with more fiber, protein and other nutrients with nuts, peanuts or other beans.
Yes! It takes about 20 minutes to boil and can be made ahead and kept in the fridge for up to a week, meaning you can try it on a variety of salads or add it to a hearty meal for lunch or dinner.
Yes. In fact, if you don’t add the dressing, it will keep well in an airtight container in the fridge for a few days.
You can even cook the quinoa and store it in the fridge to enjoy with lunch, lunch or dinner with many different ingredients throughout the week.
You can use it as a side dish for many meals! It works well to make protein-rich dishes such as Tandoori Chicken, Halloumi Burgers, Courgette Fritters or Simple Salmon, for example.
Let me know how you get on and what you think of these recipes. Please provide the recipe using the bottom.
Me too LOVE to see the culinary creations. If you want to share yours with me, you can tag me on Instagram (@taminingtwins).
Simple Quinoa Salad Recipe
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Ingredients
- 200 h Quinoa
- 500 ml Vegetable stock
- 250 h Cherry tomatoes Cut off
- 1/2 Kakaombira Cut into thin semi-circles
- 100 h Crushed olives Cut off
- 100 h Feta
- 15 h Mint
For the dress:
- 2 lemon Zest 1, juice two
- 6 tbsp Olive oil
- 1 tbsp Honey
- Sea salt and freshly ground pepper
instructions
-
Prepare the quinoa: Rinse the quinoa well in a strainer until the water runs clear.
-
Add the quinoa to the pot with the stock, bring to the boil and cover with a lid and cook for 10-12 minutes until just tender. (It should have consumed all the stock, but remove any extras if needed.)
-
Make the dress: Meanwhile, mix the dressing ingredients in a large bowl, mixing the flavors.
-
combined: When the quinoa is cooked, add it to the dressing and toss together. Allow to cool for 10 minutes.
-
Toss in the cherry tomatoes, cucumber, olives and feta and sprinkle with mint.
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Using stock: You can use any stock you like (ie chicken) but I tend to use a good vegetable stock. I like it Marigold brand. I buy it in bulk on Amazon.
Good Ingredients: As with many simple recipes, it’s important to use the best ingredients you can find. The better the quality of olives, tomatoes and feta, especially in this one, the tastier this salad will be.
Batch cook it: If you want it to last longer, (for lunches during the week, for example) just cook the quinoa and store it separately in the fridge, then add fresh to your filling. Keep a jar of your dressing to one side in the fridge and add it when serving.
Vegetables: Don’t hesitate to try what you add to your salad, or use what’s in the fridge. These include herbs and spices, nuts and vegetables, salads, meats or even fruits.
FOOD
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