Recipe

Modern Quinoa Salad Recipe

A quick, punchy quinoa salad with crunchy cucumbers, juicy tomatoes, creamy feta, and a bright lemon herb dressing. Meal prep friendly and genuinely tasty.

By Matt Campbell

•

4.8

A colorful bowl of quinoa salad with cucumbers, cherry tomatoes, chickpeas, feta, and fresh herbs on a kitchen counter in natural light

Jump to Recipe

If your lunch routine is stuck in a sad desk salad loop, this modern quinoa salad is the reset button. It’s bright, crunchy, herby, and built for real life: fast to make, sturdy enough to pack, and bold enough that you actually look forward to eating it.

I’m leaning into a few of my favorite things: cozy, fluffy quinoa, crisp, fresh veggies, and a lemony dressing that tastes like it took longer than it did. The feta brings the creamy salt, chickpeas make it filling, and a quick soak of red onion takes the sting out without making it taste pickled.

Why It Works

Big flavor in little time: A fast lemon, Dijon, and garlic dressing that wakes everything up.
Great texture: Fluffy quinoa plus crunchy cucumber and peppers, with creamy feta for contrast.
Meal prep that holds up: Quinoa and chickpeas stay satisfying for days, and the dressing keeps it from drying out.
Flexible by design: Swap veggies, change the herbs, add chicken or salmon, and it still works.

Yield: About 6 cups total, or roughly 1 1/2 cups per serving.

Pairs Well With

Storage Tips

How to Store It

Fridge: Store in an airtight container for 3 to 4 days. This salad is one of those rare ones that gets better after it sits for a bit.
Food safety note: Keep it refrigerated and discard if it sits at room temperature for more than 2 hours.
If meal prepping: Keep the feta separate if you want it extra fresh, or stir it in right away for a creamier vibe. For maximum crunch, add cucumber and tomatoes closer to serving.
Revive before eating: Add a squeeze of lemon, a pinch of salt, and a drizzle of olive oil to wake it back up.
Freezing: Not ideal once the veggies are mixed in. If you must, freeze plain cooked quinoa only, then build the salad fresh.

Common Questions

Do I need to rinse quinoa?

Yes, if you can. A quick rinse in a fine-mesh strainer helps remove natural compounds on the surface that can taste a little bitter or soapy. It takes under a minute and is worth it.

What kind of quinoa is best?

Any works: white cooks up the fluffiest, red keeps more chew, tri-color looks great. Use what you can find.

Can I make it gluten free?

It already is, as long as your add-ins are gluten free.

How do I keep it from getting watery?

Cool the quinoa before mixing, and do not over-chop the tomatoes. If your cucumbers are extra juicy, scoop out the watery centers or use Persian or English cucumbers. Pat the chickpeas dry if you have a minute. It helps the dressing cling instead of sliding off.

Can I add protein?

Absolutely. Try shredded rotisserie chicken, grilled shrimp, canned tuna, or baked tofu. You can also double the chickpeas.

What can I use instead of feta?

Goat cheese for extra tang, diced mozzarella for mild and creamy, or a dairy-free feta style crumble.

Should I dress it right away?

This salad can handle being dressed ahead, which is why it is great for meal prep. For maximum crunch, add the cucumber and tomatoes closer to serving, or keep them in a separate container and mix when you eat.

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
Fine-mesh strainer (for rinsing quinoa)
Large mixing bowl
Small bowl or jar (for dressing)
Chef’s knife and cutting board
Fork (for fluffing quinoa)

This is the kind of salad I started making when I realized I love the idea of meal prep more than I love eating the same bland thing four days in a row. Quinoa was my gateway because it actually holds up, and once I started treating the dressing like the main character, everything changed. Now I make a batch, taste a spoonful straight from the bowl like a kitchen goblin, add more lemon because I always do, and call it lunch for the next few days.

Modern Quinoa Salad Recipe

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Ingredients

For the Quinoa

1 cup dry quinoa, rinsed
2 cups water or low-sodium vegetable broth
1/2 teaspoon kosher salt

For the Salad

1 English cucumber, diced (about 1/2-inch)
1 pint cherry tomatoes, halved
1 red bell pepper, diced (about 1/2-inch)
1 (15-ounce) can chickpeas, rinsed, drained, and patted dry
1/3 cup red onion, thinly sliced
1/2 cup crumbled feta
1/2 cup chopped fresh parsley
2 tablespoons chopped fresh mint or dill (optional but excellent)

For the Lemon Herb Dressing

1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice (about 1 large lemon)
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
1 small garlic clove, finely grated or minced
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
Pinch of crushed red pepper flakes (optional)

Instructions

Cook the quinoa. Add rinsed quinoa, water or broth, and salt to a saucepan. Bring to a boil, then reduce to a gentle simmer and cover. Cook for 12 to 15 minutes, until the liquid is absorbed and the quinoa is tender with a slight bite. You should see the little spiral “germ ring” on most grains.
Steam and fluff. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork, then spread on a plate or sheet pan to cool faster. Cool quinoa equals better texture and less watery salad. (Total time can vary depending on how quickly it cools.)
Quick-soak the onion. While quinoa cools, put sliced red onion in a small bowl and cover with cold water. Let sit 5 to 10 minutes, then drain well. This keeps the crunch without the harsh bite, without making it taste pickled.
Make the dressing. In a small bowl or jar, whisk or shake together olive oil, lemon juice, vinegar, Dijon, garlic, salt, pepper, and red pepper flakes.
Assemble. In a large bowl, combine cooled quinoa, cucumber, tomatoes, bell pepper, chickpeas, drained onion, parsley, and mint or dill.
Dress and taste. Pour dressing over the salad and toss. Fold in feta. Taste and adjust with more salt, pepper, or lemon juice until it pops. (If you want a starting point, try an extra pinch of salt and 1 to 2 teaspoons more lemon.)
Optional rest. If you have 10 minutes, let it sit before serving. The quinoa drinks up the dressing and the flavors meld.

A real photo of hands tossing quinoa salad in a large bowl with a wooden spoon, showing colorful vegetables and herbs

Nutrition information is estimated.

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