Since discovering how to make quinoa ages ago I have been hooked on making quinoa salads. I’ve made so many over the years that I’ve built up quite the collection, but I still have a favorite that I’ll always make time and time again.
That’s the recipe I’m sharing today. 
Quinoa is so easy to prepare, incredibly versatile, high in protein and fiber and can be served for just about any meal! I love using it for a variety of recipes, but where quinoa really shines is in salads!
While this salad is my go-to, I have a ton more including Greek Quinoa Salad, Roasted Broccoli Quinoa Salad and Southwestern Quinoa Salad.
Cooking Quinoa for Salad
When it comes to cooking quinoa to use for salad, it’s basically the same process as normal, but I like to make my quinoa a day in advance, let it cool and chill it in the fridge overnight and then use it for the salad the next day.
Prepping it in advance is just so the quinoa doesn’t heat up the other salad ingredients. Of course it’s fine to cook it the same day and just let it cool a bit before using. I do this all the time when I’m in a rush!
Ingredients Needed:
Here’s what you’ll need to make this delicious (and super easy) quinoa salad:
- QUINOA – THIS IS THE BASE OF THE RECIPE AND YOU CAN USE ANY TYPE OF QUINOA YOU LIKE FROM WHITE, BLACK, RED TO TRI-COLOR. ANY VARIETY WILL WORK FOR THIS RECIPE.
- baby spinach – baby spinach has a mild flavor and texture that works perfectly in this quinoa salad. I like thinly slicing it or shredded it so the pieces are bite-size and easy to eat.
- cherry tomatoes – these little guys add such great flavor to the salad.
- red onion – the perfect way to add a bit of flavor and crunch. You can use yellow onion if needed.
- lemon juice, olive oil, sea salt and pepper – instead of an elaborate dressing, we’re using these four items to add a light and refreshing flavor to the salad.
- AVOCADOS – FOR SOME CREAMINESS AND HEALTHY FAT.
- FETA CHEESE – THIS ADDS SUCH A GOOD FLAVOR TO THE SALAD SO I WOULDN’T RECOMMEND OMITTING IT. IF NEEDED YOU CAN USE A VEGAN FETA.
Want to add more protein to this salad? Each serving of this salad already has 8 grams of protein, but you could always add more by tossing in about 1/2 cup of chickpeas or white beans or adding in some chopped grilled chicken.
What to Serve with Quinoa Salad
Honestly, this salad pairs well with just about anything! It’s my go-to side for cookouts and potlucks and I always get asked for the recipe. Here are some pairing ideas:
- Apple Cider Vinegar Chicken – my go-to grilled chicken recipe!
- Grilled Curry Chicken – looking for a little extra flavor? Try this curry chicken recipe.
- Blackened Salmon – the creamy and refreshing quinoa salad is the perfect way to balance out the spice from the salmon.
- The Best Tempeh Veggie Burger – make these delicious vegan burgers as your main and serve this salad alongside it!
- Baked Falafel – because this quinoa salad reminds me of tabbouleh and has Mediterranean vibes, I think it would be delicious paired with homemade falafel and creamy hummus.
How to Store Quinoa Salad
This salad stores super well!
To make it in advance: I would recommend leaving the avocado out and adding that in right before serving. The rest of the salad can be fully assembled and stored in an airtight container for 3-4 days in the refrigerator.
To store leftovers: Store any leftovers in an airtight container for 3-4 days in the refrigerator.
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