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Summer Quinoa Salad

A bright, filling, and easy summer quinoa salad with crisp vegetables, fluffy quinoa, and a zesty lemon dressing. Ready in under 30 minutes and perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Calories: 320
Ingredients Method Notes

Ingredients
  

Salad
  • 1 cup dry quinoa (white or tri-color)
  • 2 cups water or low-sodium vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 English cucumber, diced
  • 1 cup canned chickpeas, drained and rinsed
  • ½ red onion, finely diced
  • 1 cup baby spinach or arugula
  • ¼ cup fresh parsley, chopped
  • ¼ cup crumbled feta cheese
Lemon Dressing
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon Dijon mustard
  • salt and black pepper to taste

Method
 

Rinse and Cook the Quinoa
  1. Place the dry quinoa in a fine mesh strainer and rinse it under cold running water for about 30 seconds to remove the natural saponin coating, which can leave a bitter aftertaste.
  2. Transfer the rinsed quinoa to a medium saucepan with 2 cups of water or vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover tightly, and simmer for 13 to 15 minutes until all the liquid has been absorbed and tiny white spirals appear on the grains.
  3. Remove from heat, keep the lid on, and let it steam for 5 minutes. Fluff gently with a fork and spread on a baking sheet to cool completely before using.
Prep the Vegetables
  1. While the quinoa cools, dice the cucumber, halve the cherry tomatoes, and finely dice the red onion.
  2. If raw red onion feels too sharp, soak the diced pieces in a small bowl of cold water for 10 minutes, then drain before using.
Whisk the Lemon Dressing
  1. In a small bowl or jar, combine the olive oil, fresh lemon juice, lemon zest, and Dijon mustard. Season with salt and pepper.
  2. Whisk or shake until the dressing comes together into a smooth, glossy emulsion. Taste and adjust seasoning as needed.
Toss and Assemble
  1. Add the cooled quinoa to a large mixing bowl. Add the cherry tomatoes, cucumber, chickpeas, red onion, spinach, and parsley.
  2. Drizzle the dressing over everything and toss gently until every grain and vegetable is coated.
  3. Scatter the crumbled feta on top last to keep it in fluffy pieces. Give it a final taste and adjust salt, pepper, or lemon juice as needed before serving.

Notes

Always rinse quinoa before cooking to remove saponin and prevent bitterness. Let quinoa cool completely before adding vegetables to avoid a soggy salad. If meal-prepping, store the dressing separately and toss just before serving. To mellow raw red onion, soak diced pieces in cold water for 10 minutes. Store leftovers in an airtight container in the refrigerator for up to 4 days. Plain cooked quinoa can be frozen for up to 2 months. Swap chickpeas for black beans, skip feta or use dairy-free feta to make it vegan. Using broth instead of water adds a subtle savory depth.