recipes

Quinoa Salad

Sara {Go Gingham}

Quinoa Salad with Vegetables Go GinghamWhile there’s always plenty of food to eat in our home, my kids seem to always be asking what’s to eat. What they are really asking is, “What can I eat right now because I’m starving and I just walked in the door and I don’t want to cook anything.”

Yes, I can read minds. This quinoa salad is my answer to all of their questions – and their non-stop hunger. It’s satisfying and filling. It’s what I like to have on-hand for what we fondly refer to as “the fourth meal” – the after school snack. Or midnight snack.

Healthy Quinoa Salad Go Gingham

This quinoa salad is easy to make especially if you’ve got quinoa on hand because you can always substitute whatever vegetables are in season. I prefer to make this salad in the summer – with cucumbers and tomatoes freshly picked from the garden. Don’t fret if you don’t have tasty vegetables ripe for the picking. Zucchini and tomatoes from the store make a good fill in.

Qunioa Salad from Go Gingham

This quinoa salad is easy to pack in a lunch for school or work but it also makes a tasty side dish to any protein for a complete dinner.

Quinoa Salad
Recipe Type: Main
Cuisine: American
Author: Sara Tetreault
Prep time:
Cook time:
Total time:
Serves: 6-8 servings
A tasty Mediterranean influenced salad that’s hearty enough to be a meal. Serve it as a side dish with your favorite protein or on its own. It’s easy and hearty!
Ingredients
  • 1 cup quinoa prepared according to instructions and cooled (see notes on cooling)
  • 2 cups tomatoes, diced
  • 2 cups zucchini, diced
  • 1/2 cup onion, diced
  • 1/2 pound (8 ounces) feta cheese, crumbled or chopped
  • 3/4 cup olive mix, pits removed, roughly chopped or tapenade
  • [br][b]Dressing Ingredients[/b]
  • 1/4 cup olive oil
  • 1 lemon, juice of 1 fresh lemon
  • 1/4 teaspoon red pepper flakes
  • salt, pepper to taste
Instructions
  1. Cook quinoa according to instructions and cool.
  2. Chop all vegetables and add to quinoa once cooled.
  3. Break apart or chop feta cheese into small pieces and add to quinoa and vegetables.
  4. In a small glass jar or bowl, place all dressing ingredients and combine. Pour dressing over quinoa, vegetables, and feta cheese.
  5. Stir and enjoy.
Serving size: 1 cup
Notes
Cook quinoa according to instructions and then cool by using the back of a spoon to spread it around a bowl. The quinoa won’t cool and dry in one big clump. It’s much easier to stir if the quinoa isn’t clumpy.

Quinoa salads are my favorite to make in the summer when it’s going to be too hot to cook. Putting this together in the morning means there’s no cooking at the end of the day when the kitchen is hot.

When cooling quinoa, I always spread it in a bowl with the back of a spoon. Leaving it in the bowl spread out allows it cool without any big clumps.

How to cool quinoa Go Gingham

Whether you’re feeding hungry teenagers an after school snack or looking for a healthy, hearty salad to pack for your own lunch, this quinoa salad won’t disappoint. It’s easy enough for teenagers to cook – as long as they’re not too hungry.

How do you like to eat quinoa? Hot or cold?

Go Gingham related links:

Beet salad recipe – more ways to cook with horse radish!
Sour cream and chipotle sauce – the perfect addition to beans and rice
Corn and black bean salad – made with dried beans

Published by Sara {Go Gingham}

Sara, creator of Go Gingham, writes about real food, green living, and a healthy lifestyle - on fewer resources - {Stylishly Frugal Living}. She loves gingham - but tries to keep that in check.

6 thoughts on “Quinoa Salad”

    1. Vanessa, it is super tasty with avocado and sunflower seeds, too, if you want to skip the feta and add some creaminess and crunch. It’s great packed for a lunch, too. Enjoy!!

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  2. My hubby and I are kinda nerdy (I’m sure you’re shocked and have never picked up on that … ) and we refer to extra meals in Middle Earth (i.e. Lord of the Rings) terms–first breakfast, second breakfast, etc., since we are convinced our son has hobbit-like tendencies and is constantly hungry. 😉 So smart of you to have something tasty and nutritious ready for your kids when they are hungry!

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    1. Oh, Kris, I love it! Nope – never picked up on that little nerdy tendency 😉 maybe because we are kindred spirits! The constant eating and hunger of summer has already kicked in here. We are having this salad for lunch today – it’s always a hit! Happy summer to you and your family!!

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  3. Looks delicious. So delish, in fact, that I am making this right now. You always have the BEST ideas. I love seeing you on AM Northwest. I used your tips for making the air freshener (the husband even uses it) and crock potting the black beans. You rock.

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    1. Oh, Carol! I’m so glad! Thanks so much for writing in and sharing your thoughts. I love that you’re trying the recipe and you married a very smart man! 😉
      By the way, my husband helped make the last batch of air freshener – with cedar essential oil. I’m not sure I’d have chosen it but it’s very ‘manly’ and smells great in the man cave bathroom!
      Happy summer and enjoy the heat!!

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