Quinoa and Mixed Greens Salad
A vibrant, nourishing salad that combines fluffy quinoa with fresh mixed greens, juicy cherry tomatoes, and crisp cucumber. Tossed in a bright lemon-herb dressing, it is light yet satisfying, perfect as a standalone lunch or a versatile side dish ready in 25 minutes.
For 4 servings
- prep · ~15 min
Cook the quinoa.
Rinse quinoa under cold water. Combine with 2 cups water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer until tender and water is absorbed, about 15 minutes. Fluff with a fork and let cool.
TIPSpread cooked quinoa on a plate to cool faster before tossing with greens. - prep · ~10 min
Prep the vegetables.
Wash and dry the mixed greens. Halve the cherry tomatoes, dice the cucumber and bell pepper, and thinly slice the red onion. Set aside in a large mixing bowl.
- mix · ~2 min
Make the lemon-herb dressing.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until emulsified.
- assemble · ~1 min
Toss the salad.
Add the cooled quinoa to the bowl with the vegetables. Drizzle with the dressing and toss gently to coat everything evenly. Sprinkle with chopped parsley.
TIPToss gently with your hands or two spoons to avoid bruising the mixed greens. - serve
Serve immediately or chill.
Serve the salad at room temperature or refrigerate for 20 minutes to let the flavors meld before serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse quinoa thoroughly before cooking to remove its natural bitter coating (saponin).
- 2Spread cooked quinoa on a baking sheet to cool quickly so it doesn't wilt the greens.
- 3Pat the mixed greens and veggies very dry after washing to keep the dressing from becoming watery.
- 4For best texture, slice red onion paper-thin using a mandoline or very sharp knife.
- 5Let the dressed salad rest 10 minutes at room temp so the quinoa absorbs the lemon-herb flavors.
- 6Store leftover salad without dressing; add dressing just before serving to keep greens crisp.
Adapt it for your goals.
High-protein
Add 1 cup of cooked chickpeas or cubed grilled chicken breast for a more filling meal that boosts protein content without overpowering the fresh flavors.
avocado ranchAvocado-ranch
Replace the lemon-herb dressing with a creamy avocado-lime dressing (blend half an avocado with yogurt, lime juice, and cilantro) for a richer, tangy twist.
MediterraneanMediterranean
Swap the mixed greens for arugula, add crumbled feta cheese and Kalamata olives, and use a red wine vinaigrette for a bold Mediterranean profile.
low carbLow-carb
Substitute the quinoa with cauliflower rice (cooked and well-drained) to drastically reduce carbs while keeping the salad's texture and crunch.
nutty crunchNutty-crunch
Top with 1/4 cup toasted slivered almonds or pumpkin seeds for added crunch and a subtle nutty flavor that complements the lemon-herb dressing.
Why this is on our healthy list.
Complete Plant Protein
Quinoa is one of the few plant foods that contains all nine essential amino acids, making it a top choice for vegetarians and vegans seeking complete protein.
Rich in Vitamin C
Cherry tomatoes, lemon juice, and bell peppers are all excellent sources of vitamin C, which supports immune function and collagen production.
Hydrating and Low Calorie
Cucumber and mixed greens have high water content, making this salad naturally hydrating and low in calories while still filling.
Heart-Healthy Fats
Extra-virgin olive oil provides monounsaturated fats that help reduce inflammation and support cardiovascular health when used in place of saturated fats.
Frequently asked questions
Yes, cooked couscous, farro, or brown rice work well, but adjust cooking times and liquid ratios as needed; the salad's texture will vary slightly.
