This Vegetable Quinoa Salad is a light and healthy dish that combines fluffy quinoa with colorful fresh vegetables like cucumbers, tomatoes, and bell peppers. It’s perfect for a quick lunch or a side at dinner.
I like to add a splash of lemon juice and a sprinkle of herbs—makes it bright and refreshing. Sometimes I sneak in some feta cheese for extra flavor!
For best results, serve it chilled or at room temperature. It keeps well in the fridge, so it’s great to make ahead and enjoy later.
Ingredients & Substitutions
Quinoa: I love using plain white quinoa for its light, fluffy texture. Rinse it well before cooking to remove bitterness. For a twist, try red or tri-color quinoa — they add color and slight flavor differences.
Cherry Tomatoes: Bright and sweet, cherry tomatoes boost freshness. If you can’t find them, chopped heirloom tomatoes work or a handful of sun-dried tomatoes for a concentrated burst.
Cucumber: Cool and crisp, cucumber adds crunch. You can swap with zucchini or celery if needed. I usually peel cucumbers if they have thick skin for a softer bite.
Bell Peppers: I recommend colorful bell peppers for sweetness and crunch. Yellow or orange peppers work well. If you’re short on time, chopped roasted peppers are a good substitute.
Fresh Herbs: Parsley and cilantro brighten the salad. Feel free to mix in basil or mint for different flavor vibes. Use dried herbs if fresh aren’t available, but reduce the amount.
Olive Oil & Lemon Juice: Together, they create a simple vinaigrette. I prefer extra virgin olive oil for flavor. If you’re out, a mild vegetable oil with a splash of vinegar works too.
How do I cook quinoa perfectly every time?
Rinse quinoa thoroughly to remove bitterness. Use a 2:1 water-to-quinoa ratio, bring it to a boil, then turn to low and simmer for 15 minutes. Let it sit off heat 5 mins with the lid on. Fluff with a fork. Don’t skip rinsing for better flavor.
- Rinse quinoa under cold water until the water runs clear.
- Use 2 cups water for 1 cup quinoa.
- Bring water and quinoa to a boil in a pot.
- Reduce heat to low, cover, and simmer for 15 minutes.
- Remove from heat and let sit 5 minutes, still covered.
- Fluff with a fork before mixing with other ingredients.
How to Make Vegetable Quinoa Salad?
Ingredients You’ll Need:
Quinoa and Vegetables
- 1 cup quinoa
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup chopped fresh parsley
For the Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
How Much Time Will You Need?
15 minutes prep + 15 minutes cooking + 10 minutes chilling = 40 minutes total
Step-by-Step Instructions:
1. Rinse and cook the quinoa
Rinse the quinoa under cold water. Cook in 2 cups of boiling water for about 15 minutes. Drain and let it cool slightly.
2. Prepare the vegetables
While the quinoa cooks, dice the cucumber and bell pepper. Halve the cherry tomatoes and chop the parsley.
3. Make the dressing
In a small bowl, mix olive oil, lemon juice, honey, salt, and pepper until well combined.
4. Combine ingredients
In a large bowl, add the cooked quinoa, vegetables, and parsley. Pour the dressing over and toss gently to combine.
5. Chill and serve
Cover the salad and refrigerate for about 10 minutes. Serve cold or at room temperature.
