Quinoa Salad with Veggies

Quinoa Salad with Veggies is a wholesome, vibrant, and nutrient-packed dish that celebrates freshness and simplicity. This salad is built around fluffy quinoa tossed with crisp vegetables, fresh herbs, and a bright, tangy dressing that ties everything together beautifully. It is a naturally gluten-free, protein-rich, and fiber-dense recipe that suits almost every diet and eating preference.

Whether you are looking for a refreshing lunch, a healthy side dish, or a make-ahead meal for busy days, this recipe delivers both nourishment and flavor. Its satisfying texture and colorful appearance make it a favorite for gatherings, weekday meals, and even meal prep.

Why I Love This Recipe

I love this recipe because it brings together wholesome ingredients in the most delicious and effortless way. Quinoa provides a soft, nutty base, while the vegetables deliver crunch, freshness, and nutrition.

The salad feels light yet filling, making it perfect for any time of day. Another reason it stands out is its amazing versatility.

Why It’s a Must-Try Dish

This dish is a must-try because it checks all the boxes: taste, nutrition, convenience, and adaptability. It is packed with plant-based protein, essential minerals, vitamins, and antioxidants that support overall well-being.

The recipe requires minimal cooking and simple ingredients, yet the outcome is incredibly satisfying. Whether you are vegetarian, vegan, gluten-free, or simply craving something refreshing, this salad delivers.

Preparation Time

15 minutes

Cooking Time

15 minutes

Total Time

30 minutes

Servings

Serves 4

Calories

Approximately 280 calories per serving

Course

Salad, Main or Side

Cuisine

International, Healthy, Vegetarian

Ingredients

For the Salad
1 cup uncooked quinoa, rinsed
2 cups water
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup bell peppers (any color), chopped
1 small red onion, finely chopped
1 cup carrots, grated or finely chopped
1 cup fresh parsley or cilantro, chopped
1 avocado, diced (optional)

For the Dressing
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
1 garlic clove, minced
Salt to taste
Black pepper to taste

Cooking Directions

1. Rinse quinoa thoroughly under cold water.
2. In a saucepan, combine quinoa and water. Bring to a boil.
3. Reduce heat, cover, and simmer for about 12 to 15 minutes until cooked.
4. Remove from heat and let quinoa cool completely.
5. Chop all vegetables and herbs.
6. Whisk together the dressing ingredients until emulsified.
7. Add quinoa and vegetables to a large bowl.
8. Pour the dressing over the salad.
9. Toss gently to combine.
10. Adjust seasoning and serve fresh or chilled.

Step-By-Step Preparation Method

Step 1: Prepare the Quinoa
Rinse the quinoa under running water to remove bitterness. Bring water to a boil, add quinoa, reduce heat, cover, and cook until fluffy. Set aside to cool fully.

Step 2: Chop the Vegetables
Prepare all vegetables by dicing the cucumber, bell peppers, and onion, halving the cherry tomatoes, and chopping the herbs. Dice the avocado last to prevent browning.

Step 3: Make the Dressing
In a small bowl, whisk olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper until smooth.

Step 4: Assemble the Salad
Add the cooled quinoa to a large bowl. Add all the vegetables and herbs. Pour the dressing over the mixture.

Step 5: Toss and Serve
Toss gently until everything is evenly coated. Allow the salad to sit for 10 to 15 minutes before serving to enhance flavor.

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How to Serve This Recipe

Serve this salad chilled or at room temperature. It works well as a healthy lunch, a refreshing side for grilled dishes, or a standalone light dinner. You can also pack it for picnics, office lunches, or road trips because it stays fresh for hours. It pairs beautifully with roasted vegetables, grilled chicken, soups, or wraps.

Recipe Tips

Cool quinoa completely before mixing to prevent sogginess.
Use fresh lemon juice for maximum brightness and flavor.
Add avocado right before serving if preparing ahead.
Adjust dressing to your taste by adding more lemon or honey.
For extra crunch, add toasted nuts or seeds.

Variations

Mediterranean Quinoa Salad
Add olives, feta cheese, and oregano for a Greek twist.

Mexican-Style Quinoa Salad
Include corn, black beans, lime, jalapeños, and cilantro.

Protein-Rich Version
Top with chickpeas, tofu, or grilled chicken.

Herby Green Version
Use basil, mint, and arugula alongside parsley.

Creamy Version
Add a spoonful of Greek yogurt or tahini to the dressing.

Freezing and Storage Time

Refrigerator Storage
Store in an airtight container for 3 to 4 days. Keep avocado separate if storing longer.

Freezing
Quinoa itself freezes well, but the vegetables do not. You may freeze the cooked quinoa for up to 2 months and mix fresh vegetables upon defrosting.

Special Equipment Needed

A medium saucepan with lid
A fine mesh strainer for rinsing quinoa
A sharp knife and cutting board
A large mixing bowl
A whisk for making the dressing

Conclusion

Quinoa Salad with Veggies is a fresh, nutritious, and easily customizable dish that fits perfectly into any meal plan. It is simple to prepare, flavorful, and packed with ingredients that promote wellness and energy. Whether served as a main dish or a side, it offers great taste and versatility, making it ideal for busy routines, meal prep sessions, or wholesome family meals. Try it once, and it is likely to become one of your most reliable and enjoyable go-to recipes.

If you would like, I can also format this recipe into a printable PDF or customize it for dietary preferences.