Simple Quinoa Salad Recipe

A platter on a dining table with quinoa, tomato, cucumber, olives and feta.

4.55 from 11 votes

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.

Prep Time15

Cook Time10

Total Time25

Course: Main Course, Salad, Side Dish

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

200 g Quinoa
500 ml Vegetable stock
50 g Cherry tomatoes Halved
1/2 Cucumber Cut into thin semi-circles
100 g Pitted olives Halved
100 g Feta
15 g Mint

For the dressing:

2 Lemons Zest of 1, juice of both
6 tbsp Olive oil
1 tbsp Honey
Sea salt and freshly ground pepper

Metric - Imperial

Instructions

Prepare the quinoa: Rinse the quinoa thoroughly in a sieve until the water runs clear.
Add the quinoa to a pan with the stock, bring to a simmer then cover with a lid and cook for 10-12 minutes until just tender. (It should have absorbed all the stock but drain any extra off if needed.)
Make the dressing: Meanwhile, whisk the dressing ingredients together in a large bowl, seasoning to taste.
Combine: When the quinoa is cooked and drained add it to the dressing and toss together. Leave to cool for 10 minutes.
Toss through the cherry tomatoes, cucumber, olives and feta then scatter over the mint.

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Notes

Salt: When you add salt, add a little at a time and how much you need will depend on the saltiness of the stock you use.

Using stock: You can use whichever stock you prefer (ie chicken) but I tend to stick with a good quality vegetable stock. I like Marigold brand. I buy it in bulk on Amazon.

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.

Veggies: Feel free to experiment with what you add into the salad, or use up what’s in your fridge. This includes herbs and spices, nuts and vegetables, salad, meat or even fruit.

Nutrition