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A vibrant, refreshing quinoa salad packed with juicy cherry tomatoes, crisp cucumber, and salty feta cheese. Dressed in a simple lemon-herb vinaigrette, it's a perfect healthy side or light lunch.
Cook the quinoa
Prepare the vinaigrette
Assemble the salad
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A vibrant, refreshing quinoa salad packed with juicy cherry tomatoes, crisp cucumber, and salty feta cheese. Dressed in a simple lemon-herb vinaigrette, it's a perfect healthy side or light lunch.
This american recipe takes 30 minutes to prepare and yields 4 servings. At 241.17 calories per serving with 7.58g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Garnish and serve
To make this salad vegan, simply omit the feta cheese or replace it with a plant-based feta alternative.
Boost the protein content by adding 1 cup of cooked chickpeas or some grilled chicken breast.
Use pre-cooked quinoa pouches to save on cooking and cooling time, making this salad ready in under 15 minutes.
For a lower-fat version, reduce the olive oil to 1 tablespoon and add an extra squeeze of lemon juice.
Quinoa is one of the few plant foods that contain all nine essential amino acids, making it a complete protein source that's great for muscle repair and growth.
With plenty of vegetables and quinoa, this salad is high in dietary fiber, which aids digestion, promotes gut health, and helps you feel full longer.
The extra virgin olive oil and kalamata olives provide monounsaturated fats, which are known to support cardiovascular health by helping to lower bad cholesterol levels.
Cherry tomatoes, parsley, and olive oil are rich in antioxidants that help protect your body from damage by free radicals.
Yes, this salad is very healthy. It's packed with complete protein from quinoa, fiber from vegetables, and healthy fats from olive oil and olives. It's a balanced and nutrient-dense meal.
One serving of this quinoa salad (about 1 cup) contains approximately 220-250 calories, making it a great option for a light lunch or a healthy side dish.
Yes, you can prepare the components ahead of time. Store the cooked quinoa, chopped vegetables, and dressing separately in the refrigerator. Combine them just before serving to keep the vegetables crisp.
Yes, this recipe is naturally gluten-free as quinoa is a gluten-free seed.
