Nourishing Quinoa Salad Bowl

Name: Nourishing Quinoa Salad Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup quinoa, rinsed; 2 cups water or vegetable broth; 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1 bell pepper, diced; 1/4 red onion, finely chopped; 1/4 cup parsley, chopped; 1/4 cup feta cheese, crumbled (optional); 3 tablespoons olive oil; 1 tablespoon lemon juice; 1 tablespoon apple cider vinegar; 1 teaspoon honey (or maple syrup); Salt and pepper to taste

Highlighted under: Healthy Low-Calorie Recipes

I adore preparing this Nourishing Quinoa Salad Bowl because it’s not only bursting with flavors, but it also packs a nutritious punch. The combination of fluffy quinoa, fresh vegetables, and a zesty dressing makes it a delightful meal that I can enjoy any time of day. I love how easy it is to customize, allowing me to add my favorite ingredients or whatever I have on hand. It’s the perfect dish for a quick lunch or a light dinner, and it always leaves me feeling satisfied and energized.

Created by

Emily Carter

Last updated on 2026-01-13T11:33:32.928Z

When I first decided to make this salad, I found myself experimenting with different combinations of veggies and dressings. What ultimately drew me to this recipe was the refreshing balance of flavors and textures. The crunch from the bell peppers and cucumbers complements the nutty quinoa beautifully.

This dish has become a staple in my home because it’s healthy and can be prepped in advance. It can be stored in the fridge, making it a great option for meal prep or a quick grab-and-go lunch. Plus, the zesty dressing keeps it vibrant and encourages me to eat my greens!

        You'll Love This Recipe Because
        Colorful presentation with fresh, crunchy veggies
Packed with protein and fiber to keep you full
Versatile and customizable with your favorite ingredients

      

Understanding Quinoa's Role

Quinoa serves as the foundation of this salad bowl, providing a hearty base that's both filling and nutritious. It’s a complete protein, meaning it contains all nine essential amino acids, which is particularly beneficial for vegetarians and those looking to boost their protein intake. Rinsing the quinoa before cooking removes the natural saponins, which can impart a bitter taste, ensuring a pleasant flavor that complements the fresh vegetables beautifully.

When cooking quinoa, the ratio of water or broth to quinoa should typically be 2:1. This helps ensure that the quinoa cooks properly, absorbing all the liquid and becoming fluffy. If you notice your quinoa is too dry or crunchy, simply add a little more liquid and cook for a few more minutes until it's perfectly tender.

The Power of Fresh Vegetables

Each veggie in this salad bowl is chosen for its crisp texture and vibrant flavor. Cherry tomatoes add a burst of sweetness, while cucumbers provide refreshing crunch. The bell pepper not only contributes color but also a slight sweetness that balances out the acidity from the dressing. The red onion introduces a sharp, savory note, while the parsley ties everything together with its bright, herbal flavor. Feel free to mix and match based on what's seasonal or what you have in your fridge!

If you prefer softer vegetables, consider roasting them before adding them to the salad. Roasting enhances their natural sweetness and adds a different texture to the dish. Just cut them into similar-sized pieces, toss with a bit of olive oil, salt, and pepper, and roast at 400°F (200°C) for about 15-20 minutes until they are tender and slightly caramelized.

Customizing Your Dressing

The dressing in this recipe is simple yet versatile, emphasizing the fresh flavors of the vegetables. It combines olive oil for creaminess, lemon juice for brightness, and honey, which can easily be substituted with maple syrup for a vegan option. Adjust the acidity by adding more or less lemon juice depending on your taste preference. The dressing can also be made in advance and stored in the refrigerator for up to a week, making it a quick addition to any meal.

For an extra kick, consider adding Dijon mustard or minced garlic to the dressing. This will enhance the flavor profile and add depth. If you want a creamier dressing, blending in some Greek yogurt is a fantastic option, offering additional protein while making the salad even more satisfying.

Ingredients

For the Salad

1 cup quinoa, rinsed
2 cups water or vegetable broth
1 cup cherry tomatoes, halved
1 cucumber, diced
1 bell pepper, diced
1/4 red onion, finely chopped
1/4 cup parsley, chopped
1/4 cup feta cheese, crumbled (optional)

For the Dressing

3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
1 teaspoon honey (or maple syrup)
Salt and pepper to taste

Mix all the ingredients in a large bowl for a colorful and nutritious meal.

Instructions

Cook the Quinoa

In a saucepan, combine the rinsed quinoa and water (or broth). Bring it to a boil, then reduce to a simmer and cover. Cook for 15 minutes, or until the liquid is absorbed.

Let it sit covered for 5 minutes, then fluff with a fork.

Prepare the Vegetables

While the quinoa is cooking, chop the cherry tomatoes, cucumber, bell pepper, and red onion. Add them along with the chopped parsley to a large mixing bowl.

Make the Dressing

In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, honey, salt, and pepper until well combined.

Combine Everything

Once the quinoa has cooled, add it to the bowl with the vegetables and pour the dressing over. Toss everything together until well combined. If using, sprinkle the feta cheese on top.

Serve immediately or refrigerate for later. Enjoy your nourishing meal!

Pro Tips

Feel free to add cooked chicken or chickpeas for extra protein, or swap in seasonal vegetables for variety.

Storage Tips

This Nourishing Quinoa Salad Bowl is a perfect make-ahead meal! Store the salad without the dressing in an airtight container in the fridge for up to 4 days. The quinoa and vegetables hold up well, ensuring that you can have a quick, nutritious option ready for lunch or dinner later in the week.

If you're preparing this for meal prep, keep the dressing separate until you're ready to eat. This prevents the vegetables from becoming soggy and maintains their crisp texture. Just toss everything together right before serving for the best flavor and freshness.

Serving Suggestions

This salad is incredibly versatile and can be served on its own as a light meal or as a side dish to grilled meats or fish. For an even heartier option, top with grilled chicken or chickpeas for added protein. Serving it with a slice of crusty bread can elevate it to a satisfying dinner.

For a more global twist, consider adding ingredients from different cuisines—a dash of sesame oil and some chopped scallions for an Asian flair, or perhaps some diced avocado and lime for a Mexican vibe. The possibilities are endless, allowing you to enjoy this salad in a variety of styles throughout the week.

Questions About Recipes

→ Can I make this salad ahead of time?

Yes, this salad keeps well in the fridge for up to 3 days, perfect for meal prep.

→ Is quinoa gluten-free?

Yes, quinoa is naturally gluten-free, making it a great option for gluten-sensitive diets.

→ What vegetables can I use in this salad?

You can use any vegetables you like! Bell peppers, carrots, spinach, and avocados are all great additions.

→ How can I make this salad vegan?

Simply omit the feta cheese or use a vegan alternative, and the recipe will be fully plant-based.