Simple Quinoa Salad Recipe

You can throw anything you like into a Quinoa Salad but here’s my go-to base recipe that packs a punch of flavour and is quick, easy, nutritious and delicious. Easily customisable, it’s perfect for midweek lunches or a main meal side dish.

A platter with a quinoa salad on, ready to be served on plates on a table, with wooden utensils at the side.

I often have a batch of Quinoa Salad in my fridge during the warmer months and I often throw anything in it that I have in or that needs using up.

This recipe is my go-to base recipe though, and the one I make on repeat because I love the flavours and ingredients that go together perfectly.

They’re not too elaborate but definitely have Mediterranean/Greek-style vibes, which is exactly what I love in spring and summer.

I usually pair this with some pre-cooked Air Fryer Chicken, halloumi or other cooked meats for lunches, and I often have this as a barbecue side with Lamb Koftas or Chicken Souvlaki too.

Why you’ll love this easy Quinoa Salad recipe

⭐️ Healthy and protein-packed

⭐️ Perfect for make ahead lunches, picnics or side dish

⭐️ Summery, light and delicious

Sarah’s Notes

This recipe is a great example of how sometimes simple is best, but there are also a few ways to elevate a Quinoa Salad to make sure it’s really top notch.

Good ingredients

As with lots of simple recipes, it’s important to use the best ingredients you can. The better quality the olives, tomatoes and feta especially in this, the more delicious this salad will be.

Batch cook it

If you want this to last longer, (for lunches all week, for example) simply cook the quinoa and store it separately in the fridge, then add your fillings freshly. Keep a jug of your dressing to one side in the fridge and add this as you serve too.

Use stock

This is the single best trick for cooking tasty quinoa and I urge you to make it this way! You can use whichever stock you prefer (such as chicken), but I tend to stick with a good quality vegetable stock. I like Marigold brand and I can really tell the difference.

Quinoa Salad Ingredients

The ingredients for a Quinoa Salad laid on a white surface.

Quinoa – Buy the larger bags of plain uncooked quinoa, rather than the pre-flavoured packets.
Vegetable stock – Use good quality stock.
Vegetables – Cherry tomatoes, cucumber and pitted olives.
Feta cheese – Again, good quality if possible.
Mint – A little fresh mint makes a huge difference to the flavour.
For the dressing – Lemon zest and juice, olive oil, honey, sea salt and freshly ground black pepper.

How to make Quinoa Salad

Quinoa in a pan of water on a white surface with a tea towel underneath.

1. Rinse the quinoa thoroughly in a sieve until the water runs clear then cook in the stock under just tender, as per the full recipe below.

A sieve full of drained cooked quinoa over a pan on a white surface.

2. If the quinoa hasn’t absorbed all of the stock when cooked, drain any surplus off.

A glass bowl filled with oil, lemon zest and salt and pepper, ready to be served, for a salad dressing.

3. Meanwhile, whisk the dressing ingredients together in a large bowl, seasoning to taste. Add the cooked quinoa in and toss together. Cool.

The ingredients for making a Quinoa Salad all in one glass bowl, ready to be mixed.

4. Toss through the cherry tomatoes, cucumber, olives and feta, then scatter over the mint.

Storing

In the fridge This is fine to be kept in the fridge and eaten again another day. It will be delicious served cold, or you can reheat it. It should keep fine for up to 3 days.

In the freezer I wouldn’t recommend freezing the quinoa and vegetables as it will go soggy when defrosted.

More tasty salad recipes…

Side Dishes

Greek Salad

Side Dishes

Easy Beetroot Salad

Side Dishes

Classic Potato Salad

Side Dishes

Waldorf Salad

FAQs

What is quinoa?

Quinoa (pronounced keen-wah) is a grain-like ingredient, but it isn’t actually a grain – it’s a seed. It’s naturally gluten free and vegan, and is packed with protein, fibre and vitamins.

We often eat it as an alternative to cous cous, rice or pasta as it’s a hearty, bulky addition to a dish that has a nutty bite when cooked, but largely takes on the flavour of the accompanying ingredients.

What else can I add into a Quinoa Salad?

Honestly? Anything you like! This is the recipe I follow so I don’t over-buy ingredients to add in, or I’d be going on forever. But I do tend to chuck in whatever else I have in the fridge, especially salad ingredients, veggies, cheese or cooked meat. Sometimes eggs, fruit or nuts too.

You could also make it more filling with additional fibre, protein and other nutrients with nuts, chickpeas or other beans.

Is quinoa easy to cook?

Yes! It takes about 20 minutes to boil up and it can be made in advance and kept in the fridge for up to a week, meaning you can experiment with lots of different salads or add it to saucy dishes for lunches or dinners.

Can Quinoa Salad be made ahead of time?

Yes. In fact, if you don’t add the dressing, it will keep fine in a lidded container in the fridge for a few days.

You can even batch cook the quinoa and store it in the fridge to enjoy with your lunches, packed lunches or dinners with lots of different ingredients during the week.

What can I serve Quinoa Salad with?

You can use this as a side dish for so many dishes! It works well to make full meals of proteins such as Tandoori Chicken, Halloumi Burgers, Courgette Fritters or Simple Salmon, for example.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Quinoa Salad

Why you’ll love this easy Quinoa Salad recipe