Quinoa Salad: A Nutrient-Packed and Flavorful Dish

For a wholesome and satisfying meal that’s both nutritious and delicious, consider trying a quinoa salad. Packed with protein, fiber, and an array of colorful vegetables, this versatile dish is perfect as a side or a main course. Here’s a simple recipe to create a refreshing quinoa salad that you can customize to suit your taste.


  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 bell pepper (any color), diced
  • 1/2 red onion, finely chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup Kalamata olives, sliced
  • 1/4 cup fresh parsley, chopped

For the Dressing:

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste


  1. Cook the Quinoa:
  • In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Let it cool.
  1. Prepare the Vegetables:
  • While the quinoa is cooking, chop the cherry tomatoes, cucumber, bell pepper, red onion, and fresh parsley.
  1. Make the Dressing:
  • In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, Dijon mustard, salt, and pepper. Adjust the seasonings to your taste.
  1. Assemble the Salad:
  • In a large mixing bowl, combine the cooked and cooled quinoa with the chopped vegetables, crumbled feta cheese, and sliced Kalamata olives.
  1. Drizzle with Dressing:
  • Pour the dressing over the quinoa and vegetables. Toss gently to ensure even coating.
  1. Chill and Marinate:
  • Allow the quinoa salad to chill in the refrigerator for at least 30 minutes to let the flavors meld.
  1. Garnish and Serve:
  • Just before serving, garnish the quinoa salad with fresh parsley. Serve it as a side dish or a light and nutritious main course.

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