This vibrant Quinoa Salad is a celebration of fresh flavors and wholesome ingredients, ready in just 40 minutes. Nutty quinoa pairs perfectly with crisp vegetables, creating a satisfying texture that’s both light and hearty. Each bite bursts with brightness, thanks to zesty lemon and fragrant herbs, making it a refreshing choice for any meal. It’s a dish that’s as nourishing as it is delicious, offering a perfect balance of protein, crunch, and tang. Whether you’re meal prepping or hosting a gathering, this salad is a crowd-pleaser that’s easy to love.
With only 20 minutes of prep and 20 minutes of cooking, this recipe fits seamlessly into your busy day. The combination of creamy avocado, juicy cherry tomatoes, and crunchy cucumbers adds layers of flavor and texture. A drizzle of olive oil ties everything together, enhancing the natural sweetness and earthiness of the ingredients. This Quinoa Salad is not just a meal—it’s a vibrant, feel-good experience that leaves you energized and satisfied. Perfect for lunch, dinner, or even as a side, it’s a versatile dish you’ll want to make again and again.
Fresh & Flavorful Quinoa Salad Ingredients
- 3 cups cooked quinoa (cooled to room temperature)
- 1 recipe Roasted Tomatoes (or substitute sun-dried tomatoes)
- 2 cups arugula (baby spinach works too)
- 1 cup sliced Persian cucumbers (or English cucumbers)
- 1 cup mixed fresh basil and mint leaves (torn or chopped)
- ¾ cup crumbled feta cheese (goat cheese is a great alternative)
- ¾ cup kalamata olives, pitted and sliced
- ½ cup diced red onion (soak in cold water for 10 minutes to reduce sharpness)
- ⅓ cup toasted pine nuts (or substitute slivered almonds)
- 1 recipe Italian Dressing, plus 2 additional garlic cloves, grated
- ½ teaspoon sea salt
- Freshly ground black pepper (to taste)
- Red pepper flakes (optional, for a spicy kick)
- 1 cup roasted chickpeas (store-bought or homemade)
Simple Steps to Assemble Your Quinoa Salad
- In a large mixing bowl, combine the cooked quinoa, roasted tomatoes, arugula, cucumbers, basil and mint, feta cheese, olives, red onion, and pine nuts.
- Toss gently to mix all the ingredients evenly.
- Drizzle half of the Italian dressing over the salad and toss again to coat.
- Sprinkle with sea salt, a few twists of black pepper, and a pinch or two of red pepper flakes (if using). Toss once more to combine.
- Taste and adjust seasoning, adding more dressing, salt, or pepper as needed.
- Top the salad with roasted chickpeas for added crunch.
- Serve immediately or refrigerate for up to 2 hours before serving for best flavor.
Perfect Pairings: Serving Suggestions
This quinoa salad is a versatile dish that can shine as a main course or a side. For a light lunch, serve it with a slice of crusty bread or a warm pita. If you’re hosting a dinner, pair it with grilled chicken, salmon, or shrimp for added protein. It’s also a great addition to a picnic or potluck—just pack the dressing separately and toss before serving.
Make It Your Own: Recipe Variations
Customize this salad to suit your taste or what’s in your pantry! Swap the feta for goat cheese or omit it for a vegan option. Replace the pine nuts with slivered almonds or sunflower seeds for a nut-free version. Add avocado slices for creaminess or toss in some roasted red peppers for extra flavor. The possibilities are endless!
Keep It Fresh: Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To keep the salad from getting soggy, store the dressing separately and add it just before serving. If the arugula wilts, simply add a fresh handful when you’re ready to enjoy it again. This salad doesn’t freeze well, so it’s best enjoyed fresh!
Quick & Easy: Time-Saving Tips
To save time, cook the quinoa in advance and store it in the fridge. Use pre-sliced olives and pre-diced red onion from the grocery store to cut down on prep work. If you’re short on time, skip roasting the tomatoes and chickpeas—use sun-dried tomatoes and canned chickpeas instead for a quicker version.
Kitchen Essentials: Equipment Guidance
You’ll need a large mixing bowl for tossing the salad and a sharp knife for chopping the veggies. A microplane or fine grater is perfect for grating the garlic into the dressing. If you’re roasting the tomatoes and chickpeas, a baking sheet and parchment paper will make cleanup a breeze. A salad spinner can also help keep your arugula crisp and fresh!
Quinoa Salad
Ingredients
- 3 cups cooked quinoa
- 1 recipe Roasted Tomatoes
- 2 cups arugula
- 1 cup sliced Persian cucumbers
- 1 cup mixed fresh basil and mint leaves
- ¾ cup crumbled feta cheese
- ¾ cup kalamata olives, pitted and sliced
- ½ cup diced red onion
- ⅓ cup toasted pine nuts
- 1 recipe Italian Dressing, plus 2 additional garlic cloves, grated
- ½ teaspoon sea salt
- Freshly ground black pepper
- Red pepper flakes
- 1 cup roasted chickpeas
Instructions
- In a large bowl, combine the quinoa, roasted tomatoes, arugula, cucumbers, basil and mint, feta, olives, onion, and pine nuts.
- Toss to combine, then drizzle with half the dressing and toss again. Sprinkle with the salt, pepper, and a few pinches of red pepper flakes and toss again. Season to taste, tossing with more dressing as desired. Top with the roasted chickpeas and serve.