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  • Writer's pictureCandi Severson

Refreshing Quinoa Salad Recipe

This vibrant quinoa salad is not only a feast for the eyes but also a nourishing option for any meal. Packed with colorful vegetables and dressed in a zesty lemon vinaigrette, it's perfect for a healthy lunch or a side dish at dinner.


  • 1 cup cooked quinoa (cooled)

  • 1/2 red bell pepper, finely diced

  • 1/2 yellow bell pepper, finely diced

  • 1/2 cup cherry tomatoes, halved

  • 1/2 cucumber, diced

  • 1/4 red onion, finely chopped

  • 1/4 cup fresh parsley, chopped

  • Salt and pepper, to taste

For the Lemon Vinaigrette:

  • 3 tablespoons olive oil

  • 1 tablespoon lemon juice

  • 1 teaspoon honey or maple syrup

  • 1 small garlic clove, minced

  • Salt and pepper, to taste


  1. Prepare the Quinoa: Start by cooking the quinoa according to package instructions. Allow it to cool to room temperature, or prepare it ahead of time and refrigerate.

  2. Chop the Vegetables: While the quinoa cools, chop the bell peppers, cucumber, cherry tomatoes, red onion, and parsley.

  3. Make the Vinaigrette: In a small bowl, whisk together olive oil, lemon juice, honey or maple syrup, minced garlic, salt, and pepper.

  4. Combine the Salad: In a large bowl, mix the cooled quinoa with the chopped vegetables. Pour the lemon vinaigrette over the salad and toss to coat evenly.

  5. Season and Serve: Taste the salad and adjust the seasoning with salt and pepper if necessary. Serve immediately, or let it chill in the refrigerator for an hour to allow the flavors to meld.

This salad can be stored in an airtight container in the refrigerator for up to three days, making it a great option for meal prep.

Enjoy this delicious and healthy quinoa salad that brings a burst of freshness to your table!

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