Is quinoa good for salads?

Yes, quinoa is fantastic for salads. It holds its shape, adds a nutty texture, and provides protein and fiber—making your salad more satisfying and nutritious.

How to make quinoa salad?

Start by cooking quinoa and letting it cool. Then mix it with your favorite veggies, greens, proteins (like chickpeas or grilled chicken), and toss it with a dressing like lemon vinaigrette or tahini sauce.

What is the best dressing for quinoa salad?

Lemon-herb vinaigrette is a top choice, but tahini garlic, balsamic, and Greek dressings also work beautifully. Choose based on your flavor profile and mix-ins.

Is it okay to eat quinoa salad every day?

Yes! As long as you rotate ingredients for variety, eating quinoa salad daily is a healthy, nutrient-rich option for most people.

Is quinoa a carb or protein?

Quinoa is both. It’s a complex carbohydrate and a complete plant-based protein, making it a unique and powerful staple in healthy diets.

Quinoa Salads: Fresh, Healthy Recipes for Every Day

Name: Quinoa Salads: Fresh, Healthy Recipes for Every Day
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 3 cups cooked quinoa; 1 cup roasted cherry tomatoes; 2 cups arugula; 1 cup sliced cucumbers; ¾ cup crumbled feta; ¾ cup sliced Kalamata olives; ½ cup diced red onion; ⅓ cup toasted pine nuts; 1 cup roasted chickpeas; ¼ cup chopped fresh herbs (mint, parsley, basil); ½ tsp sea salt; Freshly ground pepper; Red pepper flakes; 1 recipe lemon vinaigrette

Description

A Mediterranean quinoa salad with roasted tomatoes, cucumbers, arugula, olives, and feta tossed in a lemon-herb vinaigrette. Perfect for meal prep or a summer side dish.

Ingredients

Scale

3 cups cooked quinoa

1 cup roasted cherry tomatoes

2 cups arugula

1 cup sliced cucumbers

¾ cup crumbled feta

¾ cup sliced Kalamata olives

½ cup diced red onion

⅓ cup toasted pine nuts

1 cup roasted chickpeas

¼ cup chopped fresh herbs (mint, parsley, basil)

½ tsp sea salt

Freshly ground pepper

Red pepper flakes

1 recipe lemon vinaigrette

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Instructions

1. Rinse quinoa and cook with 1¾ cups water per cup of dry quinoa. 2. Let cool completely before assembling. 3. In a large bowl, add quinoa, roasted tomatoes, arugula, cucumbers, herbs, feta, olives, onion, and pine nuts. 4. Drizzle with half the dressing and toss gently. 5. Season with salt, pepper, and red pepper flakes. Add more dressing as desired. 6. Top with roasted chickpeas and serve.

Notes

Make quinoa and roasted tomatoes up to 3 days ahead for quicker assembly.

Omit feta for a dairy-free or vegan version.

Store in fridge up to 4 days in an airtight container.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Salad
Method: No Bake
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup
Calories: 290
Sugar: 3g
Sodium: 410mg
Fat: 13g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 5g
Protein: 10g
Cholesterol: 12mg