Recipes
Quinoa Vegetable Salad
2026-06-04
Quinoa vegetable salad pairs the lightness of fresh produce with the staying power of a grain that’s rich in plant protein. Quinoa itself has a mild, slightly nutty flavor, so it takes on the dressing and the fresh ingredients well without overpowering them.
Rinsing quinoa before cooking matters — its outer coating contains saponins, a compound that can taste faintly bitter if the grain isn’t rinsed first. It’s also worth letting the cooked quinoa cool before mixing it with the vegetables: warm grain will wilt fresh cucumber and tomato and pull extra moisture out of them, leaving the salad watery.
The vegetable mix can shift with the season and whatever’s on hand — this salad takes well to avocado, corn, or chickpeas if you want to make it heartier. Feta adds a pleasant saltiness and creamy texture, but it can be swapped for another brined cheese or left out entirely for a lighter, dairy-free version.
The salad keeps reasonably well in the fridge for a day or two, which makes it convenient to prep ahead for lunch — just hold off on the lemon-oil dressing until right before serving if you’re planning to store it.
Ingredients
- 180 g quinoa
- 1 cucumber
- 2 tomatoes
- 1 bell pepper
- 1/2 red onion
- 100 g feta cheese (optional)
- 3 tbsp olive oil
- 1 lemon, juiced
- a handful of parsley or mint
- salt and pepper, to taste
Instructions
- Rinse the quinoa under cold water to remove any bitterness.
- Cook the quinoa in salted water at a 1:2 ratio for 12-15 minutes, then let it cool.
- Dice the cucumber, tomatoes, and bell pepper into small cubes.
- Slice the red onion into thin half-moons.
- Combine the cooled quinoa with the vegetables in a large bowl.
- Add the crumbled feta, if using, along with the finely chopped herbs.
- Dress with olive oil and lemon juice, season with salt and pepper, and toss gently.
Share via email