This Quick Balsamic Quinoa Salad is a vibrant, nutrient-packed dish that combines fluffy quinoa, crisp vegetables, and a tangy balsamic dressing.
Rich in plant-based protein and fiber, it’s low in saturated fat and naturally gluten-free.
Perfect for busy weekdays, this refreshing salad is fast to prepare, satisfying, and ideal for meal prep or a light, wholesome lunch.
25-Minute Balsamic Quinoa Salad
Equipment
- 1 medium saucepan (for cooking quinoa)
- 1 Large Mixing Bowl (for tossing salad)
- 1 whisk (for dressing)
- 1 cutting board and knife (for chopping vegetables)
- 1 measuring cup (for quinoa and liquids)
- 1 measuring spoon set (for seasonings and oil)
Ingredients
- 1 cup quinoa uncooked
- 2 cups water or low-sodium vegetable broth
- 1 cup cherry tomatoes halved
- 1 medium cucumber diced
- 1 red bell pepper diced
- 1/4 cup red onion finely chopped
- 1/4 cup fresh parsley chopped
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper
Instructions
- Rinse Quinoa Thoroughly: Begin by measuring 1 cup of uncooked quinoa and placing it into a fine-mesh strainer. Rinse the grains under cold running water for about 30–60 seconds. This step removes any natural bitterness from the quinoa’s coating, called saponin, and ensures a cleaner, milder flavor in the final salad. Shake off excess water after rinsing.
- Cook the Quinoa Perfectly: Transfer the rinsed quinoa to a medium saucepan and add 2 cups of water or low-sodium vegetable broth for extra flavor. Place the saucepan over medium-high heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for about 15 minutes, or until all the liquid is absorbed and the grains appear fluffy. Avoid lifting the lid too often, as this can release steam and affect texture.
- Fluff Quinoa and Cool Slightly: Once the quinoa is cooked, remove the pan from the heat and keep it covered for an additional 5 minutes. Then, uncover and gently fluff the quinoa with a fork to separate the grains. This ensures a light, airy texture for the salad. Allow it to cool slightly so that it doesn’t wilt the vegetables when mixed later.
- Prepare Fresh Vegetables: While the quinoa cooks, wash all vegetables thoroughly. Halve 1 cup of cherry tomatoes, dice 1 medium cucumber, and chop 1 red bell pepper into small, even pieces. Finely mince 1/4 cup of red onion. Chop 1/4 cup of fresh parsley. The uniformity in size helps the salad maintain a balanced texture and allows every bite to be flavorful.
- Make the Balsamic Dressing: In a small mixing bowl, combine 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, and 1 teaspoon of Dijon mustard. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Use a whisk to blend the ingredients thoroughly until emulsified—a smooth, slightly thickened dressing that coats the quinoa and vegetables evenly. Taste and adjust seasoning if needed.
- Combine Quinoa and Vegetables: Transfer the slightly cooled quinoa into a large mixing bowl. Add the cherry tomatoes, cucumber, red bell pepper, red onion, and parsley. Toss gently with a spatula or large spoon, ensuring that the vegetables are evenly distributed throughout the quinoa.
- Add Dressing Gradually: Pour the prepared balsamic dressing over the quinoa-vegetable mixture in small increments. Toss gently after each addition to ensure that the dressing lightly coats every grain and vegetable piece without making the salad soggy. This step enhances flavor without overwhelming the natural freshness of the ingredients.
- Taste and Adjust Flavors: Taste the salad carefully. If needed, adjust with a pinch more salt, a dash of pepper, or a few extra drops of balsamic vinegar for tanginess. The key is a balanced flavor: lightly tangy, subtly sweet, and well-seasoned without overpowering the fresh vegetables.
- Serve Immediately or Chill: You can serve the salad immediately while slightly warm, or cover it and chill in the refrigerator for 20–30 minutes for a cold, refreshing version. Chilling allows the flavors to meld together beautifully, enhancing the overall taste and aroma.
- Optional Garnish and Presentation: Before serving, consider adding a light garnish such as a sprinkle of toasted pine nuts, sunflower seeds, or extra fresh parsley for a pop of color and texture. Serve in a large bowl or individual portions for easy presentation. This salad pairs beautifully with grilled proteins, sandwiches, or as a standalone light lunch.
Notes
- This salad is best enjoyed fresh, as the quinoa and vegetables retain a crisp, vibrant texture.
- Cook the quinoa slightly in advance and allow it to cool completely before combining with the vegetables to avoid sogginess.
- Feel free to substitute or add seasonal vegetables, such as roasted zucchini or shredded carrots, for added color and nutrition.
- For a more protein-rich version, toss in chickpeas, edamame, or tofu cubes.
- Adjust the balsamic dressing to your taste; a little honey or maple syrup can balance the tang if desired.
Chef’s Secrets for Flavorful Salad
One secret to elevating this salad is in the quinoa cooking method.
Using vegetable broth instead of water adds a subtle depth of flavor, while toasting the dry quinoa in a dry saucepan for a few minutes before cooking can impart a nutty aroma that makes each bite more complex.
Another tip is to chop vegetables uniformly and not overmix, preserving texture and visual appeal.
For the dressing, emulsifying the balsamic vinegar with olive oil and mustard creates a creamy, clingy consistency that evenly coats the grains and vegetables, ensuring every mouthful is perfectly balanced.
Serving Suggestions to Impress Guests
This versatile quinoa salad works beautifully as a standalone light lunch or a side dish alongside grilled proteins like chicken, fish, or tofu.
For a Mediterranean-inspired meal, serve it with hummus, olives, and warm pita bread.
For meal prep, portion it into airtight containers and pair with a boiled egg or roasted chickpeas for a quick, balanced meal.
It also makes a colorful addition to picnic spreads, brunches, or dinner buffets, offering a refreshing contrast to richer dishes.
Storage Tips for Long-Lasting Freshness
Store the salad in an airtight container in the refrigerator for up to 3–4 days.
Keep the dressing separate if you plan to store it longer, adding it just before serving to maintain crispness.
If the salad becomes slightly dry after refrigeration, drizzle a small amount of olive oil or balsamic vinegar before tossing to refresh the flavors.
Quinoa holds up well in the fridge, making this salad ideal for meal prepping and batch cooking.
Avoid freezing, as the vegetables may become mushy upon thawing.
Frequently Asked Questions
1. Can I use a different grain instead of quinoa?
Yes! Bulgur, farro, or couscous are suitable substitutes, but cooking times may vary.
Quinoa remains ideal for its high protein content and fluffy texture.
2. How can I make this salad more protein-rich?
Add chickpeas, edamame, tofu cubes, or grilled chicken for extra protein.
Seeds like pumpkin or sunflower also enhance both protein and texture.
3. Is this salad suitable for meal prep?
Absolutely. Store in an airtight container for up to 4 days. Keep dressing separate until ready to serve to maintain freshness and crispness.
4. Can I make the dressing ahead of time?
Yes, the balsamic dressing can be prepared up to a week in advance. Store it in a sealed jar in the refrigerator and shake well before using.
5. How do I prevent soggy vegetables in the salad?
Use fresh, firm vegetables and allow the cooked quinoa to cool completely before tossing.
Add the dressing gradually to avoid overwhelming the salad and maintain a crisp texture.
