Ingredients
1 cup uncooked quinoa, rinsed
2 cups water or vegetable broth
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup feta cheese (optional)
1/4 cup toasted sunflower seeds or pumpkin seeds
**For the dressing:**
1/4 cup olive oil
2 tbsp lemon juice
1 tbsp red wine vinegar
1 garlic clove, minced
1/2 tsp Dijon mustard
Salt and black pepper to taste
Instructions
1. In a medium saucepan, bring quinoa and water (or broth) to a boil.
2. Reduce heat, cover, and simmer for 15 minutes or until water is absorbed.
3. Fluff quinoa with a fork and let cool.
4. In a large bowl, combine cherry tomatoes, cucumber, bell pepper, red onion, parsley, and cooled quinoa.
5. In a small bowl or jar, whisk together olive oil, lemon juice, vinegar, garlic, Dijon, salt, and pepper.
6. Pour dressing over salad and toss to combine.
7. Fold in feta and seeds just before serving.
8. Taste and adjust seasoning as needed.
9. Serve chilled or at room temperature.
Notes
Make ahead: This salad keeps well in the fridge for up to 4 days.
Add avocado or chickpeas for extra richness and protein.
Use dairy-free feta or skip for a vegan version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad, Gluten-Free, Meal Prep
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg
Keywords: quinoa power salad, gluten-free quinoa salad, meal prep quinoa, healthy lunch salad