This Zesty Quinoa Salad With Lemon Vinaigrette is fresh and filling. Layered with both crunch and creaminess, the bold Mediterranean flavors make this salad hearty enough for lunch or a light dinner. Great for meal-prepping or a light dinner, this salad is a go-to favorite!
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The base of this salad is quinoa and chickpeas, which means it's full of plant-based protein and keeps you satisfied. I added crunchy pumpkin seeds and almonds, briny Kalamata olives, and just enough feta to give it a little richness without weighing it down.
The lemon vinaigrette brings everything together with a fresh, tangy kick. This salad holds up well in the refrigerator, so you can make it ahead and enjoy it all week long.
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If you are looking for other delicious recipes with chickpeas or Mediterranean flavors, this Chickpea Orzo Salad, Chickpea Cucumber Feta Salad or Mediterranean Roasted Chickpeas are the way to go!
Ingredients
You will need the following ingredients to make this quinoa salad:
Ingredient Notes
- Quinoa - Quinoa is naturally gluten-free, high in protein, and has a light, nutty flavor that works beautifully as a base. It also holds up well when made ahead, which makes it perfect for meal prep. It's imperative to rinse the quinoa before cooking to take off the excess starch. My favorite brand of quinoa is Tru Roots Sprouted Quinoa. I also prefer to cook my quinoa in either vegetable broth or chicken broth to increase the flavor.
- Feta - I am a feta snob. If possible, avoid buying already crumbled feta. It just isn't the same as buying a block and crumbling the feta yourself, which is super easy. My all-time favorite is actually a sheep's milk feta from France but if you can't find that, my second favorite is Dodoni from Greece.
- Artichokes - I love artichokes! I add them to salads when I can. I prefer water-packed artichokes so I am not adding oil to this salad; however, marinated artichokes would be terrific. Marinated artichokes would bring a briny, tangy bite that plays against the creaminess of the avocado and the richness of the feta.
See the recipe card for quantities.
Variations
- Make it Vegan: Omit the feta cheese or use a plant-based alternative.
- Add Greens: Incorporate arugula or spinach for extra freshness.
- Protein Boost: Add grilled chicken, grilled salmon, or tofu for additional protein.
- Spicy - Add a touch of Siracha on top of the salad, crushed red pepper or cayenne to the vinaigrette.
- Mint - Swap parsley for mint.
- Feta - Swap goat cheese for the feta if desired.
How To Make Zesty Quinoa Salad With Lemon Vinaigrette: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Rinse the quinoa. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let it cool.
Step 2: Prepare the dressing. In a small bowl, whisk together olive oil, lemon zest, lemon juice, dried oregano, salt, and pepper.
Step 3: In a large mixing bowl, combine the cooked and cooled quinoa, chickpeas, cherry tomatoes, cucumber, avocado, red onion, feta cheese, mint, pumpkin seeds, sliced almonds, artichokes, and olives.
Step 4: Pour the lemon vinaigrette over the salad and toss gently to combine. Serve cold or at room temperature.
Recipe Tips
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Wait to add the avocado. If you’re prepping ahead, hold off on the avocado until right before serving. It browns quickly and will look and taste better when freshly cut.
Confidence Tip
Let the quinoa cool before tossing it in the salad. Warm quinoa will wilt the other ingredients and can make everything a little soggy. Spread it on a sheet pan to cool faster if you’re short on time.
If you're looking to serve this as part of a bigger meal, try it alongside my Middle Eastern Chicken—it’s loaded with flavor and ties in beautifully with the fresh herbs in the salad.
For something cozy and comforting, a bowl of Grandma’s Chicken Soup with a scoop of this salad on the side makes a simple and satisfying meal.
Frequently Asked Questions
Yes! This salad tastes better after it sits for around 30 minutes in the refrigerator. You can make it up to a day in advance. Just wait to add the avocado until right before serving for the best texture.
White, red, or tri-color quinoa all work well. Just make sure to rinse it before cooking to remove any bitterness.
Stored in an airtight container, this salad will last up to 3 days in the refrigerator. If you’re prepping for the week, keep the avocado separate until serving. Feel free to add in any other leftovers to this salad. Roasted veggies or leftover proteins are delicious!
Desserts To Pair With This Salad
Let me know your thoughts on this Zesty Quinoa Salad With Lemon Vinaigrette by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Zesty Quinoa Salad With Lemon Vinaigrette
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Equipment
Ingredients
- 1 cup quinoa uncooked
- 1 can chickpeas 14 oz, drained and rinsed
- 1 cup cherry tomatoes halved
- 1 cup cucumber quartered, seedless or Persian preferred
- 1 whole avocado diced
- ⅓ cup red onion diced
- ¼ cup feta cheese crumbled
- ¼ cup fresh mint chopped
- 2 tbsps pumpkin seeds roasted and salted
- 2 tbsps sliced almonds or slivered almonds
- ½ can artichokes quartered, from one 14 oz can
- ¼ cup kalamata olives halved
Dressing
- ¼ cup extra virgin olive oil
- 1 ½ tbsps lemon juice preferably fresh
- 1 whole lemon zested
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Rinse the quinoa. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let it cool. Can be prepared in advance and stored in the refrigerator. (note - consider cooking the quinoa in vegetable or chicken broth instead of water to increase flavor.)1 cup quinoa
- Prepare the dressing. In a small bowl or glass measuring cup, whisk the olive oil, lemon juice, lemon zest, oregano, salt, and pepper. Set aside.¼ cup extra virgin olive oil, 1 ½ tbsps lemon juice, 1 whole lemon, 1 teaspoon dried oregano, 1 teaspoon kosher salt, ¼ teaspoon black pepper
- In a large mixing bowl, combine the cooked and cooled quinoa, chickpeas, tomatoes, cucumber, avocado, onion, feta cheese, mint, pumpkin seeds, almonds, artichokes, and kalamata olives.1 can chickpeas, 1 cup cherry tomatoes, 1 cup cucumber, 1 whole avocado, ⅓ cup red onion, ¼ cup feta cheese, ¼ cup fresh mint, 2 tbsps pumpkin seeds, 2 tbsps sliced almonds, ½ can artichokes, ¼ cup kalamata olives
- Pour the lemon vinaigrette dressing over the salad and toss gently to combine.
Gwen Wolken says
So easy!