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quinoa, cucumber, bell pepper, red onion, and parsley

Everyday Quinoa Salad

  • Author: Kathleen
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


This Everyday Quinoa Salad is an easy veggie-packed side that pairs with almost any meal. Loaded with lots of color, texture, and tossed together with an easy lemon dressing.



Quinoa Salad

  • 1 cup dry quinoa
  • 2 cups veggie stock or water, for cooking the quinoa
  • 1 medium cucumber, finely diced
  • 1 bell pepper, finely diced
  • 1 small red onion, finely diced
  • 1 cup finely chopped parsley, from 1 bunch

Lemon Dressing

  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1 tablespoon red wine vinegar
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • ground black pepper


  1. Cook the Quinoa: Combine the quinoa (rinsed, if needed) and the stock or water in a medium pot. Bring to a boil over medium-high heat. Then lower the heat to a simmer. Cook, covered, until the quinoa has absorbed all the liquid. About 15 minutes. Remove from heat and fluff with a fork. Allow to cool for 10 minutes while you chop up the veggies.
  2. Toss Salad – In a large bowl, combine the cucumber, bell pepper, onion, parsley, and slightly cooled quinoa.
  3. Mix Dressing – In a small bowl, whisk together the olive oil, lemon juice, vinegar, garlic, and salt. Whisk until well blended. Or you can shake it all up in a mason jar.
  4. Toss Dressing with Salad – Pour the dressing over the salad. Toss until well combined and season with pepper, to taste.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish, Meatless Monday, Salad
  • Method: Stove
  • Cuisine: American

Keywords: Quinoa Salad, Quinoa Veggie Salad, Vegan Quinoa Salad

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