Quinoa Salad

I make this quinoa salad almost every week because it's quick, fresh, and full of flavor. The combination of tender quinoa, crisp vegetables, and a tangy lemon dressing creates a light but satisfying dish that works for lunch, dinner, or as a side. It's naturally vegan and gluten-free, so almost everyone can enjoy it.

Why You’ll Love This Quinoa Salad

• Ready in 15 minutes, just cook the quinoa ahead or use leftovers, then toss everything together.
• Bright, fresh flavors, the lemon dressing wakes up every bite, and creamy avocado balances the crunch of cucumber and tomatoes.
• Perfect for meal prep, it keeps well in the fridge for days, making busy lunches a snap.

Key Ingredients for a Fresh Quinoa Salad

• Quinoa, any color works. Rinse it well before cooking to remove bitterness. Cook it in broth for extra flavor, or just water.
• Avocado, adds creaminess. Pick one that yields to gentle pressure. If meal prepping, add it right before serving to prevent browning.
• Lemon juice, fresh is essential. Bottled juice won't give the same bright, clean taste.

Tools You’ll Need for This Quinoa Salad

• Large salad bowl, a wide bowl makes tossing easy. I use a ceramic one for serving.
• Small jar or bowl, for whisking the dressing.
• Chef's knife and cutting board, for chopping vegetables.

Tips for the Best Quinoa Salad Every Time

Cook your quinoa in advance so it's cool when you mix the salad, warm quinoa wilts the spinach. Rinse the quinoa before cooking to remove the natural coating that can taste bitter. For the dressing, mince the garlic finely so it blends evenly. Let the dressed salad sit for a few minutes before serving so the flavors meld.

Expert Tips for Quinoa Salad Success

To keep the salad from getting watery, salt the cucumber and let it sit for 5 minutes, then pat dry. This pulls out excess moisture. If you're meal prepping, store the dressing separately and add it just before eating, this keeps the spinach from wilting. For extra protein, toss in chickpeas or shredded chicken without changing the dressing amount.

Ways to Customize This Quinoa Salad

Swap spinach for arugula or kale for a peppery kick. Add crumbled feta or goat cheese if you're not vegan. For crunch, stir in toasted pistachios or pepitas. Make it a main dish by adding chickpeas, white beans, or cooked shrimp. Fresh herbs like basil or cilantro brighten it up even more.

What to Serve with Quinoa Salad

This salad is great on its own for a light lunch, but it also pairs well with grilled chicken or fish for dinner. Serve it alongside a bowl of soup or as a side for burgers. For potlucks, it's a crowd-pleaser that travels well, just keep the dressing separate until serving.

How to Store This Quinoa Salad for Meal Prep

Store the salad in an airtight container in the fridge for up to 5 days. If you're prepping ahead, wait to add the avocado until you're ready to eat. You can also keep the dressing separate and drizzle it on later to refresh the flavors.

Recipe

Quinoa Salad

★★★★★ ★★★★★ 4.6/5 (207 ratings)

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Prep

15 min

Total

15 min

Servings

6 servings

Cuisine

American

Course

Lunch

Ingredients

• 1/4 cup olive oil
• 1 clove minced garlic
• 2 tablespoons lemon juice, (1 large lemon)
• 1 tablespoon golden balsamic or champagne vinegar ((can use red wine vinegar))
• 1 teaspoon pure maple syrup ((can use honey))
• Kosher salt and black pepper, (to taste)
• 2 cups cooked quinoa
• 2 cups fresh spinach leaves, (chopped)
• 1 cup chopped cucumber
• 1 cup halved grape or cherry tomatoes
• 1 large avocado, (pitted, peeled, and chopped)
• 2 green onions, (sliced)
• Kosher salt and black pepper, (to taste)

Instructions

1. First, make the dressing. In a small bowl or jar, whisk together the olive oil, garlic, lemon juice, vinegar, maple syrup or honey, salt and pepper. Set aside.
2. In a large bowl, combine quinoa, spinach, cucumber, tomatoes, avocado, and green onions.
3. Drizzle salad with dressing and gently stir until salad is coated with the dressing. Season with salt and pepper, to taste. Serve.

Nutrition (per serving, estimated)

Calories

225 kcal11% DV

Protein

4 g8% DV

Fat

15 g19% DV

Carbs

19 g7% DV

Fiber

4 g14% DV

Sugar

3 g

Sodium

19 mg1% DV

% Daily Values are based on a 2,000-calorie diet (FDA). Values are estimates — see our nutrition data sources.

complete the meal

Pairs Well With

Main DishesRoasted Vegetable Quinoa BowlsDessertsStrawberry PopsiclesDrinksHoliday Champagne Punch