Need a fresh and healthy meal that’s also super satisfying? 🥗 My Veggie-Packed Quinoa Salad is exactly what you need! It’s colorful, loaded with crunchy veggies, and tossed in a light, zesty dressing. I love making this for lunch or as a side dish for dinner—it’s easy, nutritious, and keeps well in the fridge for days. Plus, my family never gets bored of it because the flavors are so vibrant.

This salad is a complete package: protein from the quinoa, fiber from the veggies, and all the yumminess from the dressing. It’s also perfect for meal prep because it tastes even better after sitting for a few hours.

Why You’ll Love Veggie-Packed Quinoa Salad

This quinoa salad is a total game-changer. It’s light yet filling, healthy yet so flavorful. Whether you’re looking for a meatless option or just trying to sneak more veggies into your meals, this dish checks all the boxes. It’s also super versatile—swap in your favorite vegetables, and it’ll still be amazing.

What You’ll Need to Make Veggie-Packed Quinoa Salad

1 cup quinoa, rinsed
2 cups water
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 red bell pepper, diced
1 cup shredded carrots
1/2 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped (optional but so fresh!)
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper

How to Make Veggie-Packed Quinoa Salad

Cook the quinoa: Combine the rinsed quinoa and water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Fluff with a fork and let it cool.
Prepare the veggies: While the quinoa is cooling, chop all your veggies and herbs and place them in a large bowl.
Make the dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, salt, and pepper until smooth and emulsified.
Assemble the salad: Add the cooled quinoa to the bowl with the veggies. Pour the dressing over the top and toss until everything is well-coated.
Chill and serve: Refrigerate the salad for at least 30 minutes to let the flavors meld together. Serve chilled or at room temperature.

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Fun Variations

Feel free to customize this salad to suit your taste! Add crumbled feta cheese for a creamy tang, or toss in some roasted chickpeas for extra protein and crunch. You can also swap the parsley and mint for basil or cilantro for a completely different flavor.

How to Make It Healthier

This salad is already packed with nutrients, but you can make it even healthier by reducing the oil in the dressing or adding more greens like spinach or arugula. For extra protein, you can mix in some cooked lentils or black beans.

Perfect for Picnics and Meal Prep

This Veggie-Packed Quinoa Salad is a superstar for meal prep! Make a big batch, and you’ll have healthy lunches ready for the week. It’s also a fantastic dish for potlucks or picnics since it holds up well even after sitting out for a while.

FAQs

Can I make this salad ahead of time?
Absolutely! This salad tastes even better after sitting in the fridge for a few hours, making it perfect for meal prep or entertaining.
Can I use a different grain instead of quinoa?
Yes! You can use couscous, bulgur, or even farro for a heartier texture. Just adjust the cooking method accordingly.
How long does this salad last in the fridge?
Stored in an airtight container, this salad will stay fresh for up to 4 days.
Can I add protein to this salad?
Definitely! Grilled chicken, shrimp, or even hard-boiled eggs make great additions if you’re looking to make it a complete meal.
What’s the best way to serve this salad?
This salad is versatile—you can serve it as a side dish, a main course, or even stuffed into wraps for a fun lunch idea!