This vibrant quinoa salad is a delightful blend of fresh vegetables and tangy feta cheese, perfect for a light lunch or a side dish. The combination of quinoa, cherry tomatoes, cucumber, and parsley creates a refreshing and nutritious meal that is both satisfying and easy to prepare.
If you don't usually stock quinoa in your pantry, you might need to pick some up at the supermarket. It's a versatile grain that's high in protein and fiber. Additionally, feta cheese and fresh parsley might not be common in every household, so be sure to grab these ingredients to add a burst of flavor and freshness to your salad.

Ingredients For Quinoa Salad Recipe
Quinoa: A protein-rich grain that serves as the base of the salad.
Cherry tomatoes: Sweet and juicy, they add a pop of color and flavor.
Cucumber: Adds a refreshing crunch to the salad.
Red onion: Provides a sharp, tangy taste that complements the other ingredients.
Fresh parsley: Adds a burst of herbaceous freshness.
Feta cheese: Crumbled cheese that adds a creamy, tangy element.
Olive oil: Used to dress the salad, adding richness and flavor.
Lemon juice: Adds a zesty brightness to the dressing.
Technique Tip for This Recipe
When preparing quinoa, make sure to rinse it thoroughly under cold water before cooking. This step removes the natural coating called saponin, which can make the quinoa taste bitter. Additionally, after cooking, let the quinoa sit covered for about 5 minutes off the heat. This allows it to steam and become fluffier, enhancing the texture of your salad.
Suggested Side Dishes
Alternative Ingredients
quinoa - Substitute with couscous: Couscous has a similar texture and can absorb flavors well, making it a good alternative.
water - Substitute with vegetable broth: Using vegetable broth instead of water can add more depth and flavor to the dish.
salt - Substitute with soy sauce: Soy sauce can provide a salty flavor along with a bit of umami, enhancing the overall taste.
cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and texture, making them an excellent substitute.
cucumber - Substitute with zucchini: Zucchini has a similar crunch and can be used raw in salads, providing a comparable texture.
red onion - Substitute with shallots: Shallots have a milder flavor and can be used to achieve a similar taste profile.
fresh parsley - Substitute with cilantro: Cilantro can add a fresh, herbaceous note similar to parsley, though with a slightly different flavor.
feta cheese - Substitute with goat cheese: Goat cheese has a similar crumbly texture and tangy flavor, making it a good alternative.
olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in salads.
lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and freshness, making it a suitable replacement.
Other Alternative Recipes Similar to This Salad
How to Store or Freeze This Salad
- Allow the quinoa salad to cool completely before storing. This prevents condensation, which can make the salad soggy.
- Transfer the salad to an airtight container. Glass containers with tight-fitting lids are ideal for maintaining freshness.
- Store the container in the refrigerator. The salad will stay fresh for up to 3-5 days.
- For longer storage, consider freezing the quinoa salad. Portion the salad into individual servings using freezer-safe containers or resealable plastic bags.
- Label each container or bag with the date to keep track of freshness.
- When ready to eat, thaw the salad in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
- Before serving, give the salad a good toss. You might want to add a bit more olive oil and lemon juice to refresh the flavors.
- Avoid freezing the salad with feta cheese and fresh vegetables like cucumber and tomatoes. Instead, add these ingredients fresh after thawing for the best texture and taste.
- If you prefer a warm salad, gently reheat the thawed quinoa in a skillet over low heat, then mix in the fresh ingredients.
How to Reheat Leftovers
Stovetop Method:
- Heat a non-stick skillet over medium heat.
- Add a small amount of olive oil to the skillet.
- Add the leftover quinoa salad to the skillet.
- Stir occasionally to ensure even heating, for about 5-7 minutes.
- Remove from heat and let it cool slightly before serving.
Microwave Method:
- Place the quinoa salad in a microwave-safe dish.
- Add a splash of water or olive oil to keep it moist.
- Cover the dish with a microwave-safe lid or plastic wrap.
- Microwave on medium power for 1-2 minutes.
- Stir the salad halfway through to ensure even heating.
- Let it sit for a minute before serving.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Spread the quinoa salad evenly in an oven-safe dish.
- Cover the dish with aluminum foil to retain moisture.
- Bake for about 15-20 minutes, stirring halfway through.
- Remove from the oven and let it cool slightly before serving.
Steaming Method:
- Set up a steamer basket over a pot of simmering water.
- Place the quinoa salad in the steamer basket.
- Cover and steam for about 5-7 minutes.
- Check occasionally to ensure it’s heated through.
- Remove from the steamer and let it cool slightly before serving.
Best Tools for This Recipe
Fine-mesh strainer: Used to rinse the quinoa under cold water to remove any bitterness.
Medium saucepan: Used to bring water and salt to a boil and cook the quinoa.
Measuring cups: Used to measure out the quinoa and water accurately.
Measuring spoons: Used to measure the salt, olive oil, and lemon juice.
Cutting board: Provides a surface to chop the vegetables and parsley.
Chef's knife: Used to dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and chop the parsley.
Large mixing bowl: Used to combine the cooked quinoa with the vegetables, parsley, and feta cheese.
Fork: Used to fluff the quinoa after it has cooked and rested.
Wooden spoon: Used to toss the salad ingredients together.
Serving bowl: Used to present the quinoa salad for serving.
How to Save Time on Making This Salad
Rinse quinoa in advance: Rinse and drain quinoa the night before to save prep time.
Pre-chop vegetables: Dice cucumber, halve cherry tomatoes, and chop red onion and parsley ahead of time.
Batch cook quinoa: Cook a large batch of quinoa and store it in the fridge for up to a week.
Use pre-crumbled feta: Save time by buying pre-crumbled feta cheese.
Make dressing in bulk: Mix olive oil and lemon juice in a jar and store for future use.

Quinoa Salad Recipe
Ingredients
Main Ingredients
- 1 cup quinoa
- 2 cups water
- ½ teaspoon salt
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
- ¼ cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water.
- In a pot, bring water and salt to a boil.
- Add quinoa, reduce heat, cover, and simmer for 15 minutes.
- Remove from heat, let it sit for 5 minutes, then fluff with a fork.
- In a large bowl, combine quinoa, tomatoes, cucumber, red onion, parsley, and feta.
- Drizzle with olive oil and lemon juice.
- Season with salt and pepper, toss to combine.
Nutritional Value
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