This herbed Quinoa Salad is tossed with a zesty lemon honey vinaigrette, bursting with flavors! Serve as a side dish or full meal.

easy recipe of Herbed Quinoa Veggie Salad

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We love this quinoa salad because it’s a great summertime recipe (or anytime salad) and great for a potluck.

It’s light and zesty salad with a refreshing kick, while the quinoa provides a great source of protein. This salad is fresh served right away, and even better the next day when all the flavors have melded together. We love this for lunch, with added protein like chicken or steak.

Zesty Quinoa Salad

This herbed salad combines quinoa, artichokes, olives, tomatoes, cucumber, bell pepper, and a fresh herby dressing, which makes the perfect zesty Mediterrean quinoa salad. We also love a good quinoa salad with chickpeas.

There is nothing better than enjoying a simple fresh salad for lunch on a hot summer day. And this easy salad does not disappoint!

holding a serving plate of Herbed Quinoa Veggie Salad

Why I love this recipe

  • Easy to make ahead
  • Customize with favorite veggies and herbs
  • Great summer potluck recipe
  • Serve as a full meal or side dish

grilled artichokes in Herbed Quinoa Veggie Salad

Gather these ingredients:

  • Cooked quinoa
  • Grilled artichokes (we use Delallo brand)
  • Castelvetrano olives (we use Delallo brand)
  • Herbs: Fresh parsley, mint, green onions
  • Veggies: Cherry tomatoes, Persian cucumbers. and baby bell peppers

Zesty quinoa salad dressing

  • Lime and lemon
  • Honey (use maple syrup for Vegan recipe)
  • Olive oil
  • Salt & pepper

green olives in Herbed Quinoa Veggie Salad

How do you make a quinoa salad?

  1. Cook quinoa according to package directions; allow to cool before mixing.
  2. In a small bowl, combine the lime, lemon, olive oil, and honey. Whisk until combined and salt to taste. Set aside.
  3. In a large mixing bowl, combine the cooled quinoa, cucumber, tomato, green onion, parsley, mint, green onion, artichoke, olives, bell peppers, and dressing.
  4. Mix well and taste for additional seasoning.
  5. Serve salad cold.

tomatoes and cucumbers in Herbed Quinoa Veggie Salad

We are trying to eat more quinoa as it is so good for you and it’s great for those who follow a vegan or vegetarian diet. For any recipe that calls for rice, you can swap it out for quinoa (amazing source of protein). We also love making quinoa bowls, and for fall try our Pear Quinoa Salad! Or make this Mexican Sweet Potato Quinoa Casserole!

Serve this salad today with these turkey burgers, or just make for a satisfying lunch, or crowd-pleasing potluck dish.

a delicious bowl of Herbed Quinoa Veggie Salad

Tips and substitutions:

A large serving bowl yields servings of delicious quinoa salad that is excellent for leftovers! And of course we love cooking with Delallo foods. Have you tried their “grilled” artichoke hearts? This really makes this salad!

  • Optional to add any protein to this salad (salmon, chicken, steak, pork, tuna, shrimp)
  • Add more veggies, like snap peas, brocoli, cabbage, radish.
  • Swap out the honey for maple syrup (to make a Vegan dressing).
  • For a blander (not zesty) dressing, you can just add olive oil and a drizzle of balsamic vinegar.

Make it to feed a crowd, or simply to have leftovers for the week—this salad gets better as it sits!

ENJOY!

round white plate of Herbed Quinoa Veggie Salad

If you’ve followed me for long, you know that we are big quinoa lovers.

Here are a few more recipes to try:

Chicken Quinoa Black Bean Bake

Layered Harvest Quinoa Salad

Black Bean and Quinoa Enchilada Bake

quinoa salad with veggies

round white plate of Herbed Quinoa Veggie Salad
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Zesty Quinoa Salad

This herbed Quinoa Salad is tossed with a zesty lemon honey vinaigrette, bursting with flavors! Serve as a side dish or full meal.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 10
Print Recipe Pin Recipe Save Recipe

Ingredients
 

  • 1 ½ c quinoa, make according to package directions
  • ¾ cup DeLalllo grilled artichokes, roughly chopped
  • c DeLallo Castelvetrano olives, roughly chopped
  • 1 bunch parsley, finely chopped
  • c mint, finely chopped
  • 4 green onions, finely chopped
  • 1 ½ c cherry tomatoes, halved
  • 2 Persian cucumbers, or 1/2 small English cucumber, cut into 1’’ quarters
  • 6 baby bell peppers, diced

Dressing:

  • 2 limes, juiced
  • 2 lemons, juiced
  • 2 Tbsp honey
  • ¼ c olive oil
  • Salt to taste

Instructions
 

  • Cook quinoa according to package directions; allow to cool before mixing.
  • MAKE THE DRESSING: In a small bowl, combine the lime, lemon, olive oil, and honey. Whisk until combined and salt to taste. Set aside.
  • In a large mixing bowl, combine the cooled quinoa, cucumber, tomato, green onion, parsley, mint, green onion, artichoke, olives, bell peppers, and dressing.
  • Mix well and taste for additional seasoning.
  • Serve salad warm or cold.

Notes

Reposted from September 2020.
Cuisine: American
Course: Salad
Calories: 158kcal, Carbohydrates: 27g, Protein: 5g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 187mg, Potassium: 316mg, Fiber: 4g, Sugar: 6g, Vitamin A: 963IU, Vitamin C: 47mg, Calcium: 42mg, Iron: 2mg
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zesty quinoa salad