If you’re looking for a healthy dish that dazzles both the eyes and the palate, you absolutely have to try this Quinoa Salad. Packed with vibrant vegetables, herby freshness, and a tangy Italian dressing, it’s the kind of salad that never feels like an obligation—just pure, delicious joy in every forkful!
Why You’ll Love This Recipe
- Bursting with Freshness: Every bite is brimming with crisp veggies, fragrant herbs, and tangy feta for a truly refreshing taste.
- Vibrant Colors & Textures: From juicy roasted tomatoes to crunchy pine nuts and creamy cheese, this salad is as pretty as it is delicious.
- Satisfyingly Filling: Thanks to hearty quinoa and roasted chickpeas, this is a salad that actually leaves you feeling full and happy!
- Totally Customizable: Whether you need something vegan, gluten-free, or just want to use what’s already in your fridge, it’s easy to make this salad all your own.
Ingredients You’ll Need
One of the best things about Quinoa Salad is how a handful of simple, quality ingredients come together to deliver such complex flavor and satisfying textures. Each element—from the fluffy quinoa to the briny olives—brings its own magic to the bowl. Here’s what you’ll need and why each piece matters:
- Cooked Quinoa: The base of our salad—earthy, fluffy, and protein-rich. Be sure to let it cool before tossing for the perfect texture!
- Roasted Tomatoes: These bring juicy sweetness and gorgeous, caramelized flavor that makes every mouthful pop.
- Arugula: Peppery greens add lively bite and color contrast—a must for balancing all the richness.
- Sliced Persian Cucumbers: Crisp, cool, and refreshing; they give the salad a delicious crunch.
- Fresh Basil and Mint: Don’t skip the herbs! They infuse the whole bowl with irresistible fragrance and brightness.
- Crumbled Feta Cheese: Creamy, salty, and tangy—feta ties all the flavors together.
- Kalamata Olives: Briny and bold, they add a Mediterranean punch that wakes up the palate.
- Diced Red Onion: Adds gentle sharpness and a lovely pop of color.
- Toasted Pine Nuts: Buttery, nutty, and golden—these little gems bring crave-worthy crunch.
- Italian Dressing + Grated Garlic: The zippy, garlicky dressing soaks into every nook for a flavor-packed finish.
- Sea Salt, Black Pepper & Red Pepper Flakes: Essential for seasoning and bringing a subtle heat kick.
- Roasted Chickpeas: The topper! They make every bite extra satisfying and protein-boosted.
Variations
Flexibility is the name of the game with Quinoa Salad! Feel free to play with the mix based on what’s in season, or whatever’s hanging out in your fridge—this recipe invites creativity and truly thrives on adaptation.
- Make it Vegan: Simply leave out the feta or swap it for your favorite vegan cheese for plant-based perfection.
- Add More Veggies: Diced bell peppers, cherry tomatoes, or shredded carrots can add even more crunch and color.
- Try Different Greens: Swap arugula with baby spinach, kale, or a spring mix for a subtle flavor twist.
- Switch up the Herbs: Parsley, cilantro, or dill would all shine alongside (or in place of) basil and mint.
- Make it Nut-Free: Omit the pine nuts, or use sunflower or pumpkin seeds for crunch without the nuts.
How to Make Quinoa Salad
Step 1: Prep the Salad Ingredients
Start by prepping all your veggies, herbs, and toppings—you want everything chopped, sliced, and ready to toss. If you haven’t roasted your tomatoes or cooked your quinoa yet, be sure to do so first and allow them to cool so they don’t wilt the fresh greens.
Step 2: Assemble the Salad
In a spacious bowl, bring together your cooked quinoa, roasted tomatoes, arugula, cucumbers, fresh herbs, feta, olives, red onion, and pine nuts. It should already look like a party in a bowl—the colors alone are irresistible!
Step 3: Dress and Season
Drizzle on half of your Italian dressing and add the grated garlic over the top. Toss everything together so the dressing evenly coats all those good bits. Now is the time to add sea salt, plenty of freshly cracked pepper, and a pinch or two of red pepper flakes for heat. Taste, and add more dressing if you like it extra zippy.
Step 4: Finish and Serve
Just before serving, top your Quinoa Salad with a generous handful of crunchy roasted chickpeas. These give the salad even more heartiness and an irresistible texture in every bite. Serve right away and watch it disappear!
Pro Tips for Making Quinoa Salad
- Fluff, Don’t Mash: Once your quinoa has cooled, fluff it gently with a fork to keep it light—no one wants a gummy salad base!
- Let It Marinate: If you have time, let the dressed salad sit for 10–15 minutes before serving—the flavors really meld together beautifully.
- Crispier Chickpeas: For chickpeas that stay crunchy, add them right before serving so they don’t get soggy from all that lovely dressing.
- Herb Pointers: Tear your basil and mint by hand instead of chopping to preserve their aroma and keep the leaves looking fresh.
How to Serve Quinoa Salad
Garnishes
A final flourish of extra fresh herbs, a drizzle of good olive oil, or a sprinkle of toasted pine nuts will take your Quinoa Salad from gorgeous to absolutely irresistible. Don’t forget a crack or two of black pepper right at the table!
Side Dishes
This salad stands beautifully on its own, but if you’re feeling fancy, pair it with a bowl of chilled gazpacho, a fresh sourdough loaf, or even grilled chicken for a lovely protein boost. It’s a pitch-perfect partner to almost any Mediterranean main, too.
Creative Ways to Present
For a picnic or party, serve Quinoa Salad in mason jars for a fun grab-and-go option, or platter it on a big white serving dish for a show-stopping centerpiece. You can even spoon it into crisp lettuce leaves for a lively appetizer.
Make Ahead and Storage
Storing Leftovers
Leftover Quinoa Salad can be stored in an airtight container in the fridge for up to 3 days. If you think you’ll have leftovers, keep the chickpeas and pine nuts separate and add them just before eating so they stay nice and crunchy.
Freezing
While freezing isn’t recommended for this salad—fresh herbs and veggies don’t love the freezer—the cooked quinoa and roasted tomatoes can be made in advance and frozen separately. When ready, thaw and toss with the remaining ingredients for a speedy salad.
Reheating
This Quinoa Salad is meant to be enjoyed chilled or at room temperature, making it utterly effortless—no reheating needed! If assembling components ahead, let everything come to room temp before assembling and serving for the best flavor.
FAQs
-
Can I make Quinoa Salad in advance?
Absolutely! In fact, the flavors are even better after some time to marinate. Prepare the quinoa and roasted tomatoes up to 3 days ahead, keep dressing and toppings separate, and toss right before serving for ultimate freshness.
-
How can I make this salad vegan or gluten-free?
Just omit the feta cheese or substitute with a vegan alternative, and since all the other ingredients are naturally gluten-free, you’re good to go—no swaps needed for gluten-free diets!
-
What kind of quinoa works best for Quinoa Salad?
Any variety—white, red, black, or tricolor—works well here, but white quinoa is especially fluffy and mild if you’re new to cooking with it. Be sure to rinse it first to avoid any bitterness.
-
Can I use store-bought dressing instead of homemade?
You can! A high-quality bottled Italian dressing makes this salad even quicker, but if you have a moment to make your own, the difference in flavor is truly worth it.
Final Thoughts
If you’re searching for a salad that’s bursting with flavor, full of feel-good ingredients, and destined to become a favorite at your table, this Quinoa Salad is it. I can’t wait for you to try it—let it be the recipe that makes everyone ask for seconds!
Print
Quinoa Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Quinoa Salad is a fresh and flavorful dish packed with nutrients and vibrant colors. Perfect for a light lunch or as a side dish for dinner, this salad is easy to make and can even be prepared ahead of time.
Ingredients
Main Ingredients:
- 3 cups cooked quinoa
- 1 recipe Roasted Tomatoes
- 2 cups arugula
- 1 cup sliced Persian cucumbers
- 1 cup mixed fresh basil and mint leaves
Additional Ingredients:
- 3/4 cup crumbled feta cheese
- 3/4 cup kalamata olives, pitted and sliced
- 1/2 cup diced red onion
- 1/3 cup toasted pine nuts
- 1 recipe Italian Dressing, plus 2 additional garlic cloves, grated
- 1/2 teaspoon sea salt
- Freshly ground black pepper
- Red pepper flakes
- 1 cup roasted chickpeas
Instructions
- Combine Ingredients: In a large bowl, mix quinoa, roasted tomatoes, arugula, cucumbers, basil, mint, feta, olives, onion, and pine nuts.
- Toss with Dressing: Drizzle half of the dressing, salt, pepper, and red pepper flakes. Toss well.
- Adjust Seasoning: Taste and adjust seasoning, adding more dressing if needed. Top with roasted chickpeas before serving.
Notes
- The quinoa and roasted tomatoes can be prepared up to 3 days in advance.
- To make this recipe vegan, simply omit the cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 15mg
