Quinoa Salad Recipe — Bright, Easy & Healthy

A bright quinoa salad with toasted quinoa, crisp vegetables, and a lemon-herb vinaigrette. Fast, healthy, and make-ahead friendly.

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Rinse the quinoa in a fine-mesh sieve under cold water for 30 seconds.
Toast the drained quinoa in a medium saucepan with 1 tbsp olive oil over medium heat for 1–2 minutes until nutty.
Add 480 ml vegetable stock or water and 1 tsp salt. Bring to a boil, then reduce to a simmer, cover, and cook for 12–14 minutes until liquid is absorbed.
Remove from heat, let sit covered for 5 minutes, then fluff with a fork.
Whisk together 60 ml lemon juice, 60 ml olive oil, 1 tbsp honey or maple syrup, 1 tsp Dijon, minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
Chop the cucumber, halve the cherry tomatoes, and finely dice the red onion.
Combine the chopped vegetables and herbs in a large bowl.
Add the warm quinoa and dressing, and toss to coat evenly. Fold in crumbled feta if using.
Chill for 10 minutes or serve warm.
Taste and adjust salt or lemon if needed before serving.

Rinse quinoa well to remove bitterness. Toasting enhances flavor. Serve chilled or at room temperature.