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1 Comment Quinoa salads are one of my go-to dishes — they’re super simple to whip up and incredibly versatile. I’ve already shared quite a few quinoa salad recipes on the blog, but a detailed base recipe was still missing. So in this post, you’ll find everything you need to create your own delicious quinoa salad, from the perfect foundation to fun and flavorful variations.
Whether you’re looking for a healthy lunch idea, a quick salad for meal prep, or just a tasty way to use up leftovers, quinoa’s got you covered. Want to keep it vegan? Easy. Need more protein? Done. Quinoa is one of those pantry staples I always make sure to have on hand.
Table of contents
What Is Quinoa?
Let’s start with the basics — what exactly is quinoa? Quinoa is a pseudo-grain (meaning it’s not technically a grain) originally from South America. These days, it’s also grown in the Netherlands (where I live), making it more sustainable than ever. Bonus: it’s naturally gluten-free and high in protein, which makes it a great option for vegetarians and vegans alike. More information can be found here.
Base Ingredients for a Quinoa Salad
This easy salad recipe starts with a few simple ingredients. Feel free to tweak it to your liking, but here’s a tasty base to get you started:
- Quinoa – Red, white, or tri-color… they all work beautifully.
- Cherry tomatoes – A pop of color and juiciness.
- Cucumber – For that fresh crunch.
- Bell pepper – Use it raw or roasted.
- Fresh herbs – Think mint, parsley, cilantro, chives, or basil.
- Olive oil – A good quality extra virgin olive oil makes a difference!
Feta cheese makes an excellent topping for your quinoa salad, especially when paired with cherry tomatoes and cucumber. Another great option is to add a bit of red onion, red bell pepper or kalamata olives.
How Much Quinoa Per Person?
For salads, you’ll want about 50–75 grams of uncooked quinoa per person. If you’re going heavy on the veggies, go for the higher end. Adding hearty ingredients like chickpeas, avocado, or chicken? Then 50 grams should be plenty.
Best Dressing for a Quinoa Salad
Keep it simple: olive oil, lemon juice (or vinegar), and a touch of honey or maple syrup. Season with salt and pepper. Craving something creamier? Try a mayo-based dressing with spicy flavors like sriracha, chipotle, or crispy chili oil — one of my personal favorites.
How to Cook Quinoa Perfectly
Cooking quinoa is easy:
- Use 2 parts water to 1 part quinoa (e.g., 150g quinoa = 300ml water).
- Add a pinch of salt or a bouillon cube.
- Simmer for 10 minutes, then let it steam (lid on) for another 5.
- Fluff with a fork and you’re ready to go!
Want More Texture? Try Roasting or Popping Quinoa
Puffed quinoa: Toast raw quinoa in a dry pan, shaking it like popcorn (have you tried this chocolate popcorn with chili yet?). It pops slightly but stays quite firm — not my favorite, but it’s fun for granola.
Roasted quinoa: This is where the magic happens. Cook it first, then mix with a little olive oil and roast in the oven or air fryer until golden and crispy. Perfect for adding crunch to your quinoa salad (like in this kale salad with roasted quinoa!).
Meal Prep Magic
This is truly the best meal prep salad. You can cook quinoa in advance and store it in the fridge for up to 5 days in an airtight container. You can even freeze it (up to 3 months), which makes it ideal for quick weekday lunches.
Protein Add-Ins for Your Quinoa Salad
Need more protein? Here are some winning combos:
- Chickpeas (great for vegan options) like in this vegan quinoa salad
- Sausage (yep, really!)
- Feta, goat cheese, or cubes of cheddar
- Chicken or canned tuna
My Favorite Quinoa Salad Recipes
Ready to dive in? Here are some of my go-to quinoa salad recipes to try next:
- Quinoa Salad with Chipotle Dressing – Spicy, smoky, and oh-so-good
- Quinoa Salad with Feta and Beets – Earthy and creamy in one
- Quinoa Salad with Sausage – A heartier twist
- Quick Vegan Quinoa Salad with Chickpeas – Simple and satisfying
FAQs About Quinoa Salad
Plain cooked quinoa lasts 4–5 days in the fridge. Once mixed into a salad, eat it within 2–3 days, depending on the ingredients.
Definitely! It’s packed with protein, fiber, and minerals — a fantastic base for any balanced meal. Adding fresh veggies is guaranteed to make for a delicious salad.
Quinoa has a bit more protein and fiber than rice or pasta. Plus, it’s gluten-free and more nutrient-dense overall.
Absolutely. The flavors are different, but most recipes will work just fine with rice instead of quinoa.
Of course! Add mango cubes, raisins, or whatever’s in season. The beauty of quinoa is how flexible it is.
Quinoa salad recipe
Ingredients
- 100 grams quinoa
- 100 grams cherry tomatoes cut into quarters
- 1/2 cucumber diced
- 1/2 red bell pepper diced
- 75 grams feta cheese
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh parsley
Dressing
- 3 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- salt and pepper
Instructions
- Put a pan of water on to boil the quinoa. You can add salt to the water or a cube of stock for extra flavor. Boil the quinoa for 10 minutes (or follow the instructions on the package), drain and let cool.100 grams quinoa
- Mix the quinoa with the chopped vegetables.100 grams cherry tomatoes, 1/2 cucumber, 1/2 red bell pepper
- Make the dressing by mixing the following ingredients.3 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1 tsp honey, salt and pepper
- Add the dressing to the quinoa and mix well. Divide the salad between 2 bowls or serve in 1 larger dish.
- Finally, divide the feta and fresh herbs over the salad. Bon appetit!75 grams feta cheese, 1 tablespoon chopped fresh mint, 1 tablespoon chopped fresh parsley
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
This is my go to starting point for quinoa salad and I make endless variations with it.