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A colorful bowl of easy quinoa salad filled with fluffy quinoa, cherry tomatoes, cucumbers, red onion, parsley, and feta cheese, drizzled with lemon vinaigrette.

Easy Quinoa Salad Recipe – Healthy & Gluten-Free Lunch Idea

This Easy Quinoa Salad is a light, refreshing dish that’s perfect for lunch, meal prep, or as a side for grilled meats. Packed with protein-rich quinoa, crisp veggies, and a zesty lemon dressing, it’s both healthy and satisfying. Ready in under 30 minutes, this salad is naturally gluten-free and endlessly customizable. Add chickpeas, avocado, or feta for extra flavor!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Course Lunch salad, Main Course, Meal Prep, Side Dish
Cuisine Global fusion / Mediterranean-inspired
Servings 6
Calories 300 kcal

Equipment

  • Medium saucepan
  • Mixing bowls
  • Whisk
  • Cutting board & knife
  • Measuring cups & spoons
  • Large serving bowl
  • Storage containers (for meal prep)

Ingredients
  

Base:

  • 1 cup quinoa (white, red, or tri-color)
  • 2 cups water or broth (for cooking quinoa)

Vegetables & Add-ins:

  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 cup baby spinach, chopped
  • ¼ cup red onion, thinly sliced
  • 1 cup chickpeas or black beans (cooked or canned, drained)
  • ½ cup roasted corn (optional)
  • ½ avocado, diced
  • ¼ cup crumbled feta cheese
  • 2 tbsp chopped fresh herbs (parsley, cilantro, or mint)

Dressing:

  • ¼ cup olive oil
  • 2 tbsp lemon juice
  • 1 tbsp red wine or apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp maple syrup or honey
  • 1 garlic clove, minced
  • Salt and pepper to taste

Instructions
 

  • Cook Quinoa Rinse quinoa under cold water. In a saucepan, combine quinoa and water (or broth). Bring to a boil, reduce heat, cover, and simmer for 12–15 minutes until fluffy. Let cool completely.
  • Prep Vegetables & Add-ins While quinoa cools, chop tomatoes, cucumber, spinach, onion, and herbs. Drain and rinse beans. Dice avocado just before serving.
  • Make Dressing In a small bowl, whisk together olive oil, lemon juice, vinegar, mustard, maple syrup, garlic, salt, and pepper until emulsified.
  • Combine & Toss In a large bowl, mix cooled quinoa with vegetables, beans, corn, feta, and herbs. Pour dressing over and toss gently to coat.
  • Chill & Serve Refrigerate for 30 minutes to let flavors meld. Add avocado just before serving. Enjoy cold or at room temperature.

Notes

  • Rinse quinoa before cooking to remove bitterness.
  • Cool quinoa fully before mixing to avoid soggy texture.
  • Add avocado last to prevent browning.
  • Taste after chilling—adjust seasoning or add a splash of vinegar to revive leftovers.
  • Make ahead and store in airtight containers for 3–4 days. Keep dressing separate for best texture.
Keyword Gluten-Free, healthy lunch, meal prep, Plant-based, protein salad, Quinoa salad, vegetarian