Make-Ahead Quinoa Salad

The Make-Ahead Quinoa Salad with Lemon Vinaigrette is a vibrant and refreshing dish that combines the fluffy texture of quinoa with crisp, colorful vegetables and a zesty lemon dressing. Perfect for meal prep, picnics, or a light lunch, this salad offers an easy way to enjoy a burst of fresh flavors all in one bowl.

Save

This salad not only tastes amazing but also provides a healthy dose of protein and fiber thanks to the quinoa. The combination of herbs and optional ingredients offers flexibility to customize the flavor and texture to your liking.

Ingredients

• Grains
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1/2 tsp salt
• Vegetables & Herbs
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh mint, chopped (optional)
• Vinaigrette
  • 1/4 cup extra-virgin olive oil
  • 3 tbsp fresh lemon juice (about 1 large lemon)
  • 1 tsp Dijon mustard
  • 1 garlic clove, minced
  • 1/2 tsp honey or maple syrup
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
• Optional Additions
  • 1/2 cup crumbled feta cheese
  • 1/4 cup toasted sunflower seeds or slivered almonds

Instructions

1. Cook quinoa

In a medium saucepan, combine rinsed quinoa, water, and 1/2 tsp salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool to room temperature.

2. Prepare vegetables and herbs

Meanwhile, prepare the vegetables and herbs. Place cherry tomatoes, cucumber, bell pepper, red onion, parsley, and mint (if using) in a large bowl.

3. Make vinaigrette

In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, honey or maple syrup, salt, and pepper until emulsified.

4. Combine salad

Add the cooled quinoa to the bowl of vegetables. Pour over the lemon vinaigrette and toss gently to combine.

5. Add optional ingredients

If desired, fold in crumbled feta and seeds or almonds for added flavor and texture.

6. Chill and serve

Cover and refrigerate for at least 1 hour to allow flavors to meld. Toss again before serving.

Zusatztipps für die Zubereitung

To ensure the quinoa is fluffy, rinse it thoroughly before cooking to remove bitterness. Allow it to cool completely before mixing with the vegetables to keep the salad fresh and crisp. Adjust the amount of lemon juice or honey in the vinaigrette to suit your taste preferences.

Varianten und Anpassungen

For a vegan version, omit the feta cheese and use maple syrup instead of honey. Add cooked chickpeas or grilled chicken to boost protein content. Swap out almonds for sunflower seeds if you prefer a nut-free salad.

Serviervorschläge

Keeps spices within easy reach while cooking, helping you season dishes quickly during everyday meal prep.

Check price on Amazon

This salad pairs wonderfully with a crisp Sauvignon Blanc and can be served as a light lunch or as a flavorful side dish for summer barbecues and picnics. Keep it chilled and toss just before serving for the best texture.

Save

With its combination of simplicity, freshness, and versatility, the Make-Ahead Quinoa Salad with Lemon Vinaigrette is a dish you’ll return to again and again. Whether for meal prep, casual meals, or entertaining, it brings brightness and balance to your table.

Recipe Questions & Answers

→ How do I properly cook quinoa for this salad?

Rinse quinoa thoroughly before simmering in water with a pinch of salt. Cook covered on low heat for about 15 minutes until water is absorbed, then fluff and cool.

→ Can I prepare the salad in advance?

Yes, refrigerate covered for at least 1 hour to let flavors meld. It keeps well for up to 4 days chilled.

→ What can I use instead of feta cheese?

For a dairy-free option, omit feta or substitute with toasted nuts or seeds for added crunch and flavor.

→ Is there a way to add more protein to this dish?

Consider folding in chickpeas or grilled chicken to boost protein content without altering the fresh flavors.

→ What type of olive oil works best for the vinaigrette?

Extra-virgin olive oil is recommended for its robust flavor and quality, enhancing the brightness of the lemon juice.