Recipe

Citrus Quinoa Crunch Salad

A bright, nutritious salad with citrusy honey lime dressing, crunchy veggies, creamy avocado, and a salty feta finish. Weeknight friendly, meal prep approved.

By Matt Campbell

•

4.8

Colorful quinoa salad in a large ceramic bowl with cucumbers, cherry tomatoes, avocado, chickpeas, feta, herbs, and a small bowl of citrus dressing on a wooden counter

Jump to Recipe

This is my go-to when I want something that tastes like sunshine but still counts as a real meal. Think: fluffy quinoa, crunchy cucumbers, juicy tomatoes, creamy avocado, and chickpeas that make it actually filling. Then we hit it with a zippy honey lime dressing that wakes everything up like opening a window on the first warm day of spring.

It is relaxed kitchen energy at its finest. Chop what you have, taste as you go, and do not stress if you swap a veggie or two. The goal is bright, fresh, and nutritious without feeling like you are eating “healthy food” as a punishment.

How to serve: This works as a main dish for lunch or a light dinner, or as a side with something grilled. It makes about 4 servings, roughly 2 cups each.

Chopped fresh vegetables on a cutting board including cucumber, red onion, and cherry tomatoes with a lemon and lime nearby

Why It Works

Big flavor, low drama: Citrus, honey, and garlic do the heavy lifting in minutes.
Great textures: Crunchy veg, fluffy quinoa, creamy avocado, and salty feta in every bite.
Meal prep friendly: It holds up well if you store the dressing separately.
Nourishing and satisfying: Chickpeas bring most of the fiber and a nice protein boost, and quinoa adds extra staying power.

Pairs Well With

Grilled lemon pepper chicken thighs
Garlic butter shrimp
Warm pita or naan with hummus
Tomato basil soup

Storage Tips

Best move: Store the salad and dressing separately. You keep the crunch, and the quinoa does not get overly soft.

Fridge: Salad (without avocado) keeps well for 3 to 4 days in an airtight container, but it is at its crunchiest in the first 2 to 3 days.
Dressing: Keeps 5 to 7 days in a jar in the fridge. Shake before using.
Avocado: Add fresh when serving. If you already mixed it in, press plastic wrap directly on the surface and plan to eat within 24 hours.
To refresh: Squeeze in extra lime, add a pinch of salt, and toss in a handful of fresh herbs right before eating.

Common Questions

Can I use a different grain?

Absolutely. Couscous, farro, brown rice, or even cauliflower rice work. If you use farro, it will be chewier and extra hearty. (Quick note: couscous and farro contain gluten, so choose quinoa or rice if you need gluten-free.)

How do I keep quinoa from tasting bitter?

Rinse it well in a fine mesh strainer until the water runs clear, then cook. That quick rinse helps remove saponins, which can taste bitter or soapy.

Is this salad good for meal prep lunches?

Yes. Pack the dressing separately and add avocado at the last second. If you want it extra filling, add grilled chicken, salmon, or tofu.

What can I use instead of feta?

Goat cheese is creamy and tangy. For dairy-free, try Kalamata olives or a spoonful of capers for that salty, briny punch, or use a plant-based feta.

Can I make it spicy?

My kind of question. Add a pinch of red pepper flakes to the dressing, or toss in a minced jalapeño.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium saucepan with lid (for quinoa)
Fine mesh strainer (for rinsing quinoa)
Large mixing bowl
Chef’s knife and cutting board
Small bowl or jar (for dressing)
Whisk or fork

I started making versions of this when I was in my “I want something fresh but I also want to be full” era, which is basically always. It is the kind of salad that turns into a habit because it is flexible. If I have cucumbers, great. If I only have a sad bell pepper and some herbs, also great. The dressing is the real secret. It is bright, a little sweet, a little punchy, and it makes even basic ingredients taste like you meant to do it on purpose.

Citrus Quinoa Crunch Salad

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

For the salad

1 cup dry quinoa, rinsed
2 cups water or low-sodium vegetable broth
1 (15-ounce) can chickpeas, drained and rinsed
1 large cucumber, diced
1 1/2 cups cherry tomatoes, halved
1 red bell pepper, diced
1/4 cup red onion, finely chopped
1/2 cup crumbled feta (optional but highly recommended)
1 ripe avocado, diced (add right before serving)
1/2 cup chopped fresh herbs (parsley, cilantro, or mint, or a mix)

For the zippy honey lime dressing

Zest and juice of 1 lime (about 2 tablespoons juice)
Juice of 1/2 lemon (about 1 1/2 tablespoons)
2 tablespoons extra-virgin olive oil
1 to 2 tablespoons honey (to taste)
1 small garlic clove, finely grated or minced
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
Optional: 1/4 teaspoon red pepper flakes

Vegan swap: Use maple syrup or agave instead of honey.

Small glass jar of honey lime dressing with visible citrus zest and a whisk resting next to it on a countertop

Instructions

Cook the quinoa. Add rinsed quinoa and water or broth to a saucepan. Bring to a boil, then cover and reduce to a gentle simmer for about 15 to 18 minutes, until the liquid is absorbed. Remove from heat, keep covered for 5 minutes, then fluff with a fork. Spread on a plate or sheet pan to cool to room temperature (this keeps herbs perky and feta from getting melty).
Mix the dressing. In a small bowl or jar, whisk together lime zest and about 2 tablespoons lime juice, about 1 1/2 tablespoons lemon juice, olive oil, honey, garlic, salt, pepper, and red pepper flakes if using. Taste. Adjust with more honey for sweetness or more lime for extra bite.
Build the salad base. In a large bowl, combine cooled quinoa, chickpeas, cucumber, tomatoes, bell pepper, and red onion.
Dress it. Start with about 2/3 of the dressing, toss, and let it sit for 5 minutes. Quinoa likes a moment to drink up flavor. Add more dressing as needed. (If you used broth, you may want to go lighter on extra salt at the end.)
Finish like you mean it. Fold in herbs and feta. Add avocado right before serving so it stays pretty and creamy.
Final taste check. Add a pinch more salt, a squeeze of lime, or extra black pepper. This salad loves seasoning, so do not be shy.

Make-ahead note: Cook the quinoa up to 3 days ahead and keep it chilled. You can also chop the veggies and mix the dressing ahead. Store separately, then toss when you are ready to eat.

Nutrition information is estimated.

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