Can I make Quinoa Salad ahead of time?

Absolutely! Quinoa Salad can be prepared a day in advance. Just store it in an airtight container in the refrigerator. The flavors actually meld together beautifully overnight, enhancing the tastes. Remember to stir well before serving. If the salad appears dry, you can add a little more olive oil or lemon juice.

Is Quinoa Salad gluten-free?

Yes! Quinoa is naturally gluten-free, making this salad an excellent option for those with gluten sensitivities or celiac disease. Always remember to double-check that your ingredients, especially pre-packaged ones like feta cheese or dressings, do not contain any gluten.

How long does Quinoa Salad last in the fridge?

This delicious salad can last about 3 days in the refrigerator when stored in an airtight container. After this period, the veggies may start to lose their crunch and freshness.

Can I customize the vegetables in Quinoa Salad?

Certainly! One of the best things about Quinoa Salad is its adaptability. Feel free to mix and match your favorite vegetables based on what’s in season or what you have on hand.

What should I serve with Quinoa Salad?

Quinoa Salad pairs wonderfully with lean proteins like grilled chicken or fish. It's also perfect as a standalone dish at picnics or barbecues. For added interest, serve it with pita bread and hummus or alongside roasted vegetables.

Quinoa Salad: 7 Irresistible Reasons You'll Love It

Ingredients

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1 cup Quinoa
2 cups Water
1 cup Cherry tomatoes (halved)
1 Cucumber (diced)
1 Bell pepper (diced)
1/4 cup Red onion (diced)
1/4 cup Parsley (chopped)
1/4 cup Feta cheese (crumbled)
3 tablespoons Olive oil
2 tablespoons Lemon juice
Salt to taste
Pepper to taste

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Instructions

Rinse the quinoa under cold water to eliminate any bitterness. Combine quinoa with water in a pot, bring it to a boil, then reduce heat and simmer for 15 minutes. Let it sit for 5 minutes off heat, covered.
While quinoa is cooking, prepare the vegetables by dicing cucumber and bell pepper, halving cherry tomatoes, and chopping red onion and parsley.
In a large bowl, combine the prepared vegetables with the cooled quinoa. Whisk together olive oil, lemon juice, salt, and pepper, then pour over salad and mix well. Serve chilled or at room temperature.

Notes

This salad can be made vegan by omitting feta or substituting it with a plant-based option. It stays fresh for about 3 days in the fridge.

Author: Isabella Moreno
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Salad
Method: Mixing
Cuisine: Mediterranean
Diet: Gluten Free

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 3g
Sodium: 350mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 8g
Cholesterol: 5mg