Quinoa Veggie Salad with Zesty Vinaigrette Recipe

This Quinoa Veggie Salad combines fluffy quinoa with crisp, colorful vegetables and a zesty homemade vinaigrette. It’s a balanced, wholesome dish that’s both satisfying and full of flavor, ideal for summer picnics, potlucks, or as a refreshing main course.

Quinoa Veggie Salad with Zesty Vinaigrette

I love making this salad because it’s light yet filling, with a perfect balance of textures and flavors. The quinoa provides a hearty base, while the vegetables add crunch and color. The vinaigrette ties it all together with a burst of tanginess, making each bite refreshing and delicious.

Pair this salad with Lemon Grilled Chicken Recipe or enjoy alongside Garlic Herb Bread Recipe for a complete meal.

Why You’ll Love This Quinoa Veggie Salad Recipe

• Nutritious and Filling: Packed with protein, fiber, and vitamins.
• Refreshing and Light: The zesty vinaigrette adds a burst of freshness.
• Customizable Add-Ins: Add any seasonal veggies or toppings you like.
• Perfect for Meal Prep: Keeps well in the fridge for easy lunches.

Main Ingredients for Quinoa Veggie Salad

1. Quinoa – A protein-rich base that’s light and fluffy.
2. Cucumber and Bell Pepper – Adds crunch and color.
3. Cherry Tomatoes – Adds a juicy sweetness to balance the flavors.
4. Fresh Herbs (Parsley or Basil) – Adds freshness and aroma.
5. Zesty Vinaigrette – A homemade mix of lemon juice, olive oil, garlic, and Dijon mustard.

Step-by-Step Instructions for Quinoa Veggie Salad Recipe

Here’s how to make this fresh, flavorful salad step by step:

1. Cook the Quinoa: Rinse 1 cup of quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water and bring to a boil. Lower the heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool.
   • Tip: Rinsing quinoa helps remove its natural bitterness.
2. Prepare the Vegetables: Dice 1 cucumber, 1 red bell pepper, and halve 1 cup of cherry tomatoes. Chop a handful of fresh parsley or basil.
   • Optional Add-In: Add diced avocado for a creamy texture.
3. Make the Vinaigrette: In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 clove minced garlic, salt, and pepper.
   • Serving Idea: Adjust the dressing to taste, adding more lemon juice for extra zing.
4. Assemble the Salad: In a large salad bowl, combine the cooled quinoa, diced vegetables, and fresh herbs. Pour the vinaigrette over the top and toss to coat.
   • Optional Topping: Add a sprinkle of feta cheese or a handful of sunflower seeds for extra flavor and crunch.
5. Serve and Enjoy: Serve immediately, or refrigerate for at least 1 hour to allow flavors to meld.
   • Optional Garnish: Garnish with extra fresh herbs or a lemon wedge for a bright touch.

Extra Tips and Variations

• Make it Heartier: Add chickpeas or grilled chicken for extra protein.
• Try Different Veggies: Swap bell pepper for zucchini, or add shredded carrots.
• How to Store: Store in an airtight container in the fridge for up to 3 days.
• Serving Suggestion: Serve on a bed of leafy greens for added nutrition.

Health Benefits of Quinoa Veggie Salad with Zesty Vinaigrette

This salad is packed with plant-based protein, fiber, and healthy fats, making it a satisfying and balanced dish. Quinoa is a complete protein, while fresh vegetables provide essential vitamins and antioxidants.

• High in Protein and Fiber: Quinoa and veggies support fullness and digestion.
• Rich in Antioxidants: Fresh veggies and herbs add vitamins C and A.
• Heart-Healthy Fats: Olive oil and avocado (optional) provide healthy monounsaturated fats.