This versatile quinoa salad recipe pairs crunchy veggies with a zingy dressing! It’s ideal as a side dish, for lunches, picnics, and more.

Here’s a workhorse salad that’s fresh, delicious and ultra versatile: this deli-style Quinoa Salad! There are loads of ways to make a salad with this fluffy grain and after experimenting for years, we’ve found the one. This recipe is delightfully refreshing, a jumble of crunchy, colorful veggies, fluffy quinoa grains, and a zingy Dijon mustard vinaigrette. It’s vegetable-packed, making it a great way to add veggies as a dinner side dish, lunch idea, or even picnics or potlucks. Come, experience the magic!

Ingredients in this quinoa salad

Quinoa is the darling whole grain of the past decade: though it’s really not a grain at all! It’s actually a seed, so some people call it a “psuedograin” since it’s eaten in the same way as grains are. It’s native to South America and was first eaten 7,000 years ago by Incas in the Andes: how’s that for an ancient grain?

This tasty seed is great seasoned as a side dish, or even stuffed into enchiladas. But it’s at its best in a salad, tossed with veggies and a dressing much in the way you’d use rice, bulgur or pasta. The main idea for this salad? Cook the quinoa, chop the veggies, and toss with the dressing! There are just a few things to note before diving in. Here’s what you’ll need for this quinoa salad:

• Dry quinoa
• Parsley
• Tomatoes
• English cucumber: English cucumber is a variety with a mild flavor, thin skin and small seeds that doesn’t need to be peeled. If you plan to use standard cucumber, make sure to peel it.
• Red bell pepper
• Tuscan kale: we prefer the mild flavor of Tuscan kale to spicy curly kale; it’s easy to find at the grocery (often labeled Lacinato or dinosaur kale)
• Green onions
• Salt and dried basil
• For the dressing: Dijon mustard, honey, red wine vinegar and olive oil
• Feta crumbles (optional)

Tricks to cooking & cooling quinoa

Quinoa can be little tricky to get right: even for seasoned cooking pros! It can easily come out waterlogged and soggy. We’ve got a few tips for how to cook quinoa so it’s fluffy and ready for this quinoa salad:

• Use our optimized water ratio for fluffy grains. Most recipes for quinoa suggest a ratio of 1 cup quinoa to 2 cups water, but can come out soggy. After extensive testing, we’ve developed a new quinoa to water ratio: try 1 cup quinoa to 1 ¾ cups water. Simmer it up, and it makes for fluffy grains that aren’t waterlogged.
• Cool before using in the salad: here’s a trick! You can’t use dump the freshly cooked grain right in the salad: it’s too hot and moist. Instead, we’ve got a trick: place it in a single layer on a baking sheet, then pop it in the freezer for 2 to 3 minutes. Then you can use the room temperature quinoa right away!
• Or, make the quinoa in advance. If you like, you can make the quinoa up to 1 day in advance and refrigerate until serving: then you can skip the cooling step.

Ways to serve this quinoa salad

Some recipes work for only one purpose. But our favorite recipes are those that are ultra versatile: and this one fits the bill! There are so many different ways to serve it:

3 more quinoa salad recipes!

Want to try a few more quinoa salad recipes? Here are a few variations on the theme that use different flavor combinations:

• Kale Quinoa Salad: This Kale Quinoa Salad is perfect for lunches, starring Tuscan kale and hearty chickpeas.
• Mediterranean Quinoa Salad: This Mediterranean Quinoa Salad is a main dish salad that’s a copycat of a Panera salad, layering a tomato sofrito quinoa over crunchy romaine with Kalamata olives and feta.
• Mexican Quinoa Salad: Try this Mexican Quinoa Salad, a mashup of black beans, corn, tomatoes, and fajita seasoning.