There’s a gentle crackle as I toss my Favorite Quinoa Salad in a bowl—golden quinoa grains gleaming under bright cherry tomatoes. Aromatic steam drifts up, carrying whispers of fresh lemon and herbs I’ve tweaked over five kitchen sessions. Through these trials, I discovered that scooping out cucumber seeds keeps the salad from turning soggy and letting the grains rest off the heat makes them irresistibly tender with a slight bite.
Why You’ll Love Favorite Quinoa Salad
- Light yet filling—silky quinoa pairs with crisp, juicy veggies.
- Bright, herby dressing brings a nutty sweetness to every forkful.
- Time-friendly: about 15 minutes active, then chill and serve.
- Rooted in Mediterranean flavors—celebrated at family tables for generations.
A Little Background
Years ago, I first tested this salad on a scorching July afternoon. I remember wiping sweat from my brow as I curiosity-sampled each tweak—dill here, extra olive oil there. By my third tasting, I had balanced tang and richness so that every spoonful felt like a Mediterranean breeze.
Key Ingredients for Favorite Quinoa Salad
- Quinoa (1 cup): nutty base—rinse well to wash away bitterness.
- Cherry tomatoes (1 pint): halved for juicy pops.
- English cucumber (1 small): seeds removed to prevent excess liquid.
- Fresh herbs (dill + parsley): vibrant aroma—swap in mint for a twist.
- Olive oil & lemon juice: glossy dressing that coats every grain.
How to Make Favorite Quinoa Salad
- Combine 1 cup (185 g) quinoa, 2 cups water and ½ teaspoon salt in a medium saucepan. Bring to a gentle boil, then cover and lower heat to simmer for about 15 minutes, until water is absorbed and grains are tender.
- Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and spread the quinoa in a large bowl to cool slightly—this extra rest delivers separate, fluffy grains.
- While the quinoa cools, prep the mix-ins: halve 1 pint cherry tomatoes, slice 1 small English cucumber into 1½ cups of half-moons, thinly slice ¼ red onion, mince 1–2 garlic cloves, chop 2 tablespoons fresh dill and ½ cup parsley, and halve ⅓ cup pitted Kalamata olives.
- Whisk together 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice and ½ teaspoon dried oregano (if using) in a small bowl. Season with freshly ground black pepper to taste.
- Pour dressing over warm quinoa, add prepared vegetables, herbs and olives. Gently toss until everything is coated in a glossy sheen. Let the salad rest at least 30 minutes at room temperature to allow flavors to meld—this pause makes all the difference.
Pro Tips & Troubleshooting
- Rinse quinoa until water runs clear to banish residual grit—I learned this after a bitter first batch.
- If grains clump, spread them on a rimmed pan to cool more quickly and separate.
- Add basil at the last minute for a bright, peppery lift in late summer gatherings.
- Doubling the recipe? Keep dressing and quinoa separate until service to avoid sogginess.
Storage & Make-Ahead Guide
After my fourth test, I learned that storing this salad in airtight glass containers in the fridge keeps it fresh for up to 4 days. Always refrigerate within 2 hours of prep. To serve, enjoy cold or let sit 10 minutes at room temperature. Freezing isn’t recommended, as the veggies lose their crunch.
Serving Suggestions
Pile atop baby spinach for a light lunch, spoon into pita pockets for a grab-and-go meal, or serve alongside grilled fish or chicken for a colorful side dish. A sprinkle of crumbled feta or toasted pine nuts adds extra flair.
Frequently Asked Questions
- How do I cook quinoa so it’s fluffy? Rinse thoroughly, use a 1:2 quinoa-to-water ratio, simmer covered for 15 minutes, then let it rest off the heat, covered, for 5 minutes.
- Can I make Favorite Quinoa Salad ahead of time? Yes—prepare up to two days early and store in the fridge. Hold off on adding delicate herbs like basil until service.
- Why should I rinse quinoa before cooking? Rinsing removes saponins, the natural coating that can taste bitter, ensuring a clean, nutty flavor.
- How long does quinoa salad last in the fridge? Kept in an airtight container, it stays fresh for 3–4 days. Refrigerate within 2 hours of making.
- Can I swap ingredients in this quinoa salad? Absolutely—swap dill for mint, olives for capers, or toss in roasted veggies for a twist.
- Is it safe to freeze quinoa salad? Not recommended—icy crystals damage fresh vegetables, leaving them watery when thawed.
Final Thoughts
My Favorite Quinoa Salad has become a staple in my meal lineup—from picnic spreads to weeknight sides. I love how it brightens any table and holds up for days in the fridge. Give it a whirl and let me know how your batch turns out—I can’t wait to hear about your own kitchen discoveries!
More Recipes You’ll Love
- Greek Pasta Salad with Feta Dressing – shares bright Mediterranean flavors and creamy cheese notes
- Cucumber Salad – another refreshing, crisp side to balance hearty grains
- Cowboy Caviar Recipe – offers a zesty, protein-packed bean salad twist
Favorite Quinoa Salad
Ingredients
Cook Quinoa
- 1 cup quinoa rinsed
- 2 cups water
- 0.5 teaspoon salt
Salad Mix-Ins
- 1 pint cherry tomatoes halved
- 1 small English cucumber seeds removed and sliced
- 0.25 cup red onion thinly sliced
- 1 to 2 garlic cloves minced
- 0.33 cup pitted Kalamata olives halved
- 0.5 cup fresh parsley chopped
- 2 tablespoons fresh dill chopped
Dressing
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 0.5 teaspoon dried oregano optional
- black pepper to taste
Instructions
Cook Quinoa
- Combine quinoa, water and salt in a medium saucepan. Bring to a gentle boil, then cover and reduce heat to simmer for 15 minutes, until water is absorbed.1 cup quinoa, 2 cups water
- Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and spread on a tray to cool slightly.
Prep Salad
- While quinoa cooks, halve tomatoes, slice cucumber, thinly slice onion, mince garlic, chop parsley and dill, and halve olives.0.5 teaspoon salt, 1 pint cherry tomatoes, 1 small English cucumber, 0.25 cup red onion, 1 to 2 garlic cloves, 0.33 cup pitted Kalamata olives
Make Dressing
- Whisk together olive oil, lemon juice, oregano and black pepper in a small bowl.0.5 cup fresh parsley, 2 tablespoons fresh dill, 3 tablespoons extra-virgin olive oil
Assemble
- Pour dressing over warm quinoa, add salad mix-ins, and gently toss until glossy. Let rest 30 minutes before serving to allow flavors to meld.