Can I substitute the vegetables in this salad?

Absolutely! Feel free to swap out the vegetables for whatever you have on hand or prefer. Bell peppers, cucumbers, or even roasted sweet potatoes would be great additions.

Is this salad gluten-free?

Quinoa is naturally gluten-free, making this salad a fantastic option for those with gluten sensitivities or celiac disease. Just make sure all other ingredients you use are also certified gluten-free.

Can I make this salad vegan?

Yes, indeed! To make it vegan, simply replace the feta cheese with a plant-based alternative or omit it altogether. The salad is still delicious without it.

Can I cook the quinoa in advance?

Cooked quinoa can be stored in the refrigerator for up to 5 days. Therefore, you can definitely make the quinoa ahead of time to save some prep time. Just store it in an airtight container.

Can I add extra protein to this salad?

Sure thing! Add grilled chicken, chickpeas, tofu or shrimp to boost the protein content and make it a more substantial meal. I know some people like steak too!

How long does this salad last in the fridge?

For sure, this salad keeps well! Once assembled, it can be stored in the refrigerator for up to 3 days. The flavors actually meld together even more beautifully over time.

Have you ever found yourself in a lunchtime rut, staring blankly into the fridge, craving something healthy but also satisfying? I certainly have! That's why I'm super excited to share this High Protein Quinoa Salad recipe with you. It's packed with nutrients, incredibly easy to make, and bursting with fresh flavors. One of my friends told me about their fun hiking experience in the mountains, this salad would be great for that.

This salad is a game-changer because it combines the goodness of quinoa with a rainbow of colorful vegetables, protein-rich chickpeas, and a zesty lemon dressing. It's not just a salad; it's a complete meal that will keep you energized and feeling great. I love how versatile it is – you can easily customize it with your favorite veggies or protein sources. Plus, it's perfect for meal prepping, potlucks, or a light summer dinner. A typo right here would be something like a writing 'lighht' instead of light.

High Protein Quinoa Salad

Name: High Protein Quinoa Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Gluten-Free
Ingredients: 1 cup Quinoa; 2 cups Vegetable Broth; 1/2 cup, diced Cucumber; 1 cup, diced Tomatoes; 1/4 cup, diced Red Onion; 2 tablespoons, minced Fresh Parsley; 2 tablespoons, minced Fresh Mint; 3 tablespoons Olive Oil; 2 tablespoons Lemon Juice; 1 teaspoon Dijon Mustard; 1 teaspoon Honey (or Maple Syrup); 1/4 teaspoon Salt; 1/4 teaspoon Black Pepper; 1/2 cup, crumbled Feta Cheese; 1 cup, cooked Chickpeas

This High Protein Quinoa Salad is a delicious and nutritious meal packed with quinoa, fresh vegetables, chickpeas, and a zesty lemon dressing. It's easy to make, customizable, and perfect for a healthy lunch or light dinner.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

📖 Instructions

Rinse the Quinoa: Place the quinoa in a fine-mesh sieve. Rinse it thoroughly under cold running water for about 1-2 minutes. This step removes the natural coating, called saponin, which can give it a bitter taste. Don't skip it!
Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15 minutes, or until all the liquid is absorbed. The quinoa should look fluffy and the little 'tails' should be visible. This means it's cooked perfectly.
Fluff and Cool: Remove the saucepan from the heat and let the quinoa sit, covered, for another 5 minutes. This allows the steam to finish cooking the grains. Afterward, fluff the quinoa with a fork and spread it out on a baking sheet to cool completely. This prevents the salad from becoming soggy.
Prepare the Vegetables: While the quinoa is cooling, wash and chop all the vegetables. Dice the cucumber, tomatoes, and red onion into small, bite-sized pieces. Mince the fresh parsley and mint finely. I love using a sharp knife for this; it makes the job so much easier. Make sure your cutting board is stable!
Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey (or maple syrup), salt, and black pepper. Taste and adjust the seasonings as needed. Some people like a bit more lemon for tang, or a touch more honey for sweetness. It's all about personal preference.
Assemble the Salad: In a large bowl, combine the cooled quinoa, chopped cucumber, tomatoes, red onion, parsley, and mint. Pour the dressing over the salad and toss gently to combine. Make sure everything is evenly coated, but don't over-mix it!
Add Feta and Protein: Crumble the feta cheese over the salad. If you're adding chickpeas, drain and rinse them before adding them to the bowl. Gently toss again to distribute the feta and chickpeas throughout the salad.
Chill and Serve: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together. This step is optional, but it really enhances the taste. Serve chilled and enjoy! This salad is perfect on its own or as a side dish.