Zesty Quinoa Salad Recipe

Published on May 14th 2023 by Sarah Leadon.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Overview of a bowl of zesty quinoa salad

If you want a delicious recipe, try this Zesty Quinoa Salad. It's made with fresh bell peppers, red onions, cucumber, and parsley. The quinoa is cooked with vegetable broth and a clove of garlic to infuse it with flavor. It is then tossed with a zesty homemade citrus dressing made from fresh lemon zest and juice, fresh lime zest and juice, olive oil, salt, black pepper, and maple syrup for a touch of sweetness to create a deliciously healthy quinoa salad. Serve alongside our Vegan Chickpeas Burger for a yummy meatless dish!

Is quinoa salad healthy?

Yes, quinoa salad is healthy. Quinoa is packed with fiber, plant-based fiber, B vitamins, iron, and bone-building minerals like manganese, magnesium, and phosphorus. Meanwhile, bell peppers, red onions, and cucumbers contain vitamins A, C, potassium, and K.

Is quinoa salad supposed to be hot or cold?

It depends on your preference. For example, you can serve quinoa salad cold or hot.

Is quinoa good for losing weight?

Quinoa is a good source of fiber and protein. Both fiber and protein keep you fuller for longer, which can lead to weight loss.

Can you eat quinoa everyday?

According to a Harvard Public School of Health study, eating one bowl of quinoa a day may reduce one's risk of early death from chronic diseases such as heart disease, cancer, and diabetes. However, insufficient data determines how much quinoa is best to eat.

Author: Sarah Leadon
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Time & Serves

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Serves
4 persons

Ingredients

  • 1 cup Quinoa

  • 2 cups Vegetable Broth

  • 1 Garlic Clove

  • 1 small Red Bell Pepper, diced small

  • 1 small Orange Bell Pepper, diced small

  • 1 small Cucumber, diced small

  • 1 small Red Onion, diced small

  • 1/4 cup Parsley, chopped

  • Zest of 1 Lemon

  • Juice of 1 Lemon

  • Zest of 1 Lime

  • Juice of 1 Lime

  • 1/4 cup Olive Oil

  • 2 tablespoons Maple Syrup

  • 1 teaspoon Kosher Salt

  • 1/2 teaspoon Black Pepper

Instructions

Place the quinoa into a fine-mesh sieve and rinse with cold water for 1–2 minutes until the water runs clear.

Quinoa being rinsed in a strainer

Place the quinoa, vegetable broth, and garlic clove into a small pot and set it over medium-high heat.

Overview of quinoa being cooked in a pot

Let the quinoa come to a boil, then decrease the heat to low, cover it, and cook it for 15 minutes until all the liquid evaporates.

Quinoa being cooked in a pot covered with a lid

Allow the quinoa to sit covered for 5 minutes, fluff it with a fork and remove the garlic clove.

Cooked quinoa being fluffed with a fork

Place the cooked quinoa into a large bowl, add the red and orange bell peppers, cucumber, red onions, and parsley, and mix to combine.

Quinoa and salad ingredients being mixed in a bowl

Whisk the lemon zest, lemon juice, lime zest, lime juice, olive oil, maple syrup, kosher salt, and black pepper in a small bowl until combined.

Zesty quinoa salad dressing being mixed in a bowl

Pour it over the quinoa salad and toss to coat it in the dressing.

Quinoa salad dressing being mixed in a bowl of salad ingredients using a spatula
Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon

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Keywords
zesty quinoa salad, recipe, mediterranean, best, cucumber, lemon, homemade

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Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon