Prime Quinoa Salad
Fresh, colorful, and protein-packed, this Prime Quinoa Salad brings crunchy veggies, herbs, and a bright lemon dressing together for a satisfying lunch or side.
Why You’ll Love This Recipe
- Light yet filling with complete protein.
- Meal-prep friendly — keeps 3–4 days.
- Easily customizable with extra veggies or beans.
Tips & Swaps
- Cook quinoa in broth for more flavor.
- Add chickpeas to boost protein.
- Swap feta for avocado to keep it dairy-free.
Prime Quinoa Salad
Prep: 15 minCook: 15 minTotal: 30 minYield: 4 servingsVegetarian
A Mediterranean-style quinoa salad with cucumber, tomato, onion, feta, and a lemon-parsley dressing.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or broth
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup feta cheese, crumbled
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp fresh parsley, chopped
- Salt & pepper, to taste
Instructions
- Cook quinoa in water/broth; cool completely.
- Combine cucumber, pepper, tomatoes, onion, and feta.
- Whisk olive oil, lemon juice, parsley, salt, and pepper.
- Toss quinoa with vegetables; add dressing and mix gently.
Notes: Chill 30 minutes before serving for best flavor.
Frequently Asked Questions
How long does this keep? Up to 4 days refrigerated.
Can I make it vegan? Yes — omit feta or use a dairy-free alternative.
Final Thoughts
Bright, crunchy, and satisfying — this is a prime staple for lunches and BBQs.
