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Quinoa Veggie Salad

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Photo of the prepared recipe
Photo attribution: Elizabeth Raley
Ready In: 30 minutes
Serves: 11
Gluten-freeLow Added SugarVegetarian
This quinoa salad is sure to be a favorite! Toss in some chicken or salmon for added protein.

What you'll need

Sharp knife
Vegetable peeler or zester (for lemon rind)
Large saucepan
Whisk or fork
Small bowl
Large bowl


Serves 11
2 cups Quinoa
3 cups Water or of Chicken Broth low-sodium or of Vegetable Broth low-sodium
2 tablespoons Olive Oil
1 teaspoon Lemon Rind grated
2 teaspoons Lemon Juice
1/2 teaspoon Salt
1 cup Cherry Tomatoes quartered
1 Green Bell Pepper chopped
1/2 Cucumber chopped
2 Carrots medium, chopped
1/3 cup Feta Cheese crumbled (optional)
2 Scallions finely sliced


1.Rinse quinoa. Bring water or broth to a boil in large saucepan; stir in quinoa. Cover and simmer 15 minutes, or until absorbed.
2.Whisk together olive oil, grated lemon rind, lemon juice and salt for dressing, in a small bowl.
3.Add dressing and remaining ingredients to quinoa in a large bowl; toss well and serve.

Chef's Tips

  • Quinoa salad can be made with other fresh or cooked vegetables. Add meat or beans for even more protein.

Nutrition Facts

Serving Size 1.00 cup

Serving Per Container 11

Amount Per Serving
Calories 161
% Daily Value*
Total Fat 5.3 g7%
Saturated Fat 1.2 g6%
Sodium 165 mg7%
Total Carbohydrate 23.5 g9%
Dietary Fiber 3.2 g11%
Protein 5.5 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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