Quinoa Salad

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Ingredients

Adjust Servings:
1 cup, uncooked Quinoa
1 cup, diced English Cucumber
1 cup, diced Cherry or Grape Tomatoes
2 Green Onions
0.25 cup Raisins
0.25 cup, finely chopped Fresh Dill
0.25 cup, finely chopped Fresh Chives
Greek Yogurt Salad Dressing
0.5 cup Greek Yogurt
2 Tablespoons Apple Cider Vinegar
1 Tablespoon Real Maple Syrup
1 teaspoon Extra Virgin Olive Oil
0.5 teaspoon Sea Salt
0.25 teaspoon Ground Black Pepper

Quinoa Salad

  • 25 minutes
  • Serves 4
  • Easy

Ingredients

  • Greek Yogurt Salad Dressing

Directions

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A fresh and vibrant quinoa salad with a creamy greek yogurt salad dressing and herbs!

I love a good fridge foraging recipe and always try to use up everything I got.

Food waste is a real issue, so I challenge you to see what you have left in your refrigerator and pantry and make it into a salad!

Or you can make this quinoa salad because it’s bomb!

Quinoa is a nutritious grain that is packed with protein and fiber. Making it into a salad is always a good idea as it is very filling!

 

Love quinoa? I have more recipes for ya’!
Black Bean & Quinoa Buddha Bowl
Adobo Chicken & Quinoa Bowl
Savory Sweet Potato and Quinoa Cakes

 

 

Steps

1
Done

Cook The Quinoa

Add 1 cup of uncooked quinoa to a pot along with 2 cups of water.

Watch the video on how to cook quinoa, click this link: How To Cook Quinoa

Once the quinoa has absorbed all of the water and is fully cooked through, fluff with a fork and allow to cool while you make the salad dressing and prep the other ingredients.

2
Done

Make The Greek Yogurt Salad Dressing

Add the greek yogurt, apple cider vinegar, maple syrup, olive oil, salt and pepper to a bowl and whisk to combine.

Transfer the salad dressing to a jar with a lid and refrigerate until you are ready to serve.

3
Done

Prep The Veggies and Herbs

Wash and dry the cucumber then dice into small bite-size pieces.

Wash and dry the cherry tomatoes then slice in half or quarter depending on how big your tomatoes are. You want your tomato pieces to be similar to the cucumber dices.

Wash and dry the dill and chives and chop finely.

4
Done

Make The Salad

Add the cooked and cooled quinoa to a large salad bowl along with the prepared vegetables, herbs and raisins.

Pour over the salad dressing and toss to combine.

Eat immediately or store in an air-tight container in your refrigerator for up to 3 days!

This quinoa salad makes for a great lunch the next day!

Joni

Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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8 Comments Hide Comments

Oooh, love the Greek yoghurt dressing in this salad. I often make quinoa salads but always do an olive oil dressing so I am keen to try this version. Thanks for sharing and will let you know how it goes!

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