This quinoa salad is simply the best! With fresh veggies, feta cheese and sweet golden raisins, it’s packed with delicious flavors. Everyone will be asking for the recipe!
The Quinoa Salad you’ll make again and again
This quinoa salad is exactly the kind of lunch that I’ve been craving lately. It’s fresh, full of delicious textures and flavors and satisfies my craving for something nourishing and tasty. The combination of ingredients pictured here is my favorite, but there are so many ways to customize this salad and I’ve given you lots of ideas below.
I love that this quinoa salad can be made ahead for meal prep lunches. It’s so nice to be able to grab lunch out of the fridge, ready to go! It also makes a great side dish, and it’s perfect for bringing to a potluck. I like to serve it with Baked Pork Tenderloin and Grilled Chicken Thighs.
Ingredient Notes
I love how simple the ingredients for this quinoa salad are! Here’s an overview of what you’ll need; find the full recipe with ingredient amounts in the recipe card below.
- Quinoa: I used tricolor quinoa, but you can also use white or red quinoa.
- English Cucumber: I prefer using English cucumbers in salads because they are less bitter than regular cucumbers and their thin skin doesn’t require peeling.
- Cherry Tomatoes: Slice them in half.
- Golden Raisins: If you can’t find golden raisins, regular raisins will work fine.
- Feta Cheese: Adds tangy, salty flavor.
- Roasted Almonds: Chopped roasted almonds bring delicious crunch to the salad.
- Fresh Parsley: For a pop of color and flavor.
- Dressing: The dressing for this quinoa salad is a simple combination of olive oil, fresh lemon juice, honey, Dijon mustard, salt and pepper.
How to Make Quinoa Salad
You’ll start by cooking the quinoa so that it can cool while you prep the rest of the ingredients. I’ve included cooking instructions in the recipe card below.
Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt and pepper.
Put it all together. Once the quinoa has cooled, pour on the dressing and stir to mix. Then add the cucumber, tomatoes, raisins, feta, almonds and parsley. Stir to combine. Taste the salad and add extra salt and pepper, if needed.
You can serve the quinoa salad right away, or chill it for a few hours before serving. It can be stored for up to 3-4 days in an airtight container in the refrigerator. The almonds will soften and lose some of their crunch over time, so you may want to wait and add them right before serving.
Recipe Variations
Here are some more ideas for what you could add to this quinoa salad. I think you’ll also love my Southwest Quinoa Salad, which has been a reader favorite for years.
- Add chickpeas or shredded chicken for more protein.
- Add kalamata olives or green olives.
- Add spinach or baby arugula.
- Substitute toasted walnuts or toasted pine nuts for the almonds
- Add avocado. Be sure to add it right before serving if meal prepping the salad.
- Try adding other vegetables, such as chopped celery, bell pepper or shredded carrot.
Quinoa Salad
Ingredients
To Cook Quinoa:
- 1 cup quinoa
- 1 ¾ cups water
Dressing:
- ¼ cup olive oil
- ¼ cup fresh lemon juice
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- ¼ teaspoon fine sea salt or kosher salt
- black pepper, to taste
Remaining Salad Ingredients:
- 1 ½ cups diced English cucumber
- 1 cup halved cherry tomatoes
- ½ cup golden raisins, or regular raisins
- ⅓ cup crumbled feta cheese
- ⅓ cup coarsely chopped whole roasted almonds
- 3 tablespoons chopped fresh parsley
Instructions
- Place quinoa in a fine mesh strainer and rinse it well under cold running water. Drain.
- Bring 1 ¾ cups water to a boil. Add the rinsed quinoa and stir. Reduce heat to maintain a low simmer, cover the pot, and cook for 12-14 minutes, until all water is absorbed. Remove pot from heat, let rest with the lid on for 5 minutes. Then transfer quinoa to a bowl to cool.
- Meanwhile, make the dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt and pepper. Set aside.
- Once quinoa is cool, pour dressing over it and stir to combine. Add the cucumber, tomatoes, raisins, feta, almonds and parsley. Stir to combine. Season to taste with additional salt and pepper, if needed.
- Salad can be served immediately or chilled for a few hours before serving. Quinoa salad can be stored for up to 3-4 days in an airtight container in the refrigerator.
Notes
- To save time prepping the salad, you can cook the quinoa ahead of time and refrigerate for a few hours to cool it.
- Serves 4 as a main dish or 6 as a side dish. Nutrition estimate is based off of 4 servings.
- Add chickpeas or chicken for more protein.
- Add kalamata olives or green olives.
- Add spinach or baby arugula.
- Substitute toasted walnuts or toasted pine nuts for the almonds
- Add avocado. Be sure to add it right before serving if meal prepping the salad.
- Try adding other vegetables, such as chopped celery, bell pepper or shredded carrot.
