Name: Fresh Quinoa Salad with Veggies and Herbs Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 3 1/2 cups leftover cooked quinoa (chilled); 1 large red bell pepper; 2 cups diced English cucumber; 1 1/2 cups grape tomatoes, halved; 1 medium carrot, shredded (1/2 cup); 1/2 cup chopped red onion, rinsed under cold water in a sieve and drained; 1 (14.5 oz) can chickpeas, drained and rinsed; 1/3 cup olive oil; 3 Tbsp fresh lemon juice; 2 Tbsp red wine vinegar; 1/3 cup chopped fresh parsley (chop somewhat fine); 1/4 cup chopped fresh cilantro (chop somewhat fine); 2 garlic cloves, minced (2 tsp); Salt, to taste

Jump to Recipe· 4.8 from 5 reviews

Whenever I need a fresh, vibrant meal that feels both hearty and light, this Fresh Quinoa Salad with Veggies and Herbs Recipe always hits the spot. It’s bright, colorful, and bursting with fresh flavors that make your taste buds dance. Plus, it’s super easy to make, especially if you already have some cooked quinoa on hand! Trust me, keep reading because I’m about to walk you through some tricks that will make your salad pop with flavor every single time.

Fresh Quinoa Salad with Veggies and Herbs Recipe - Recipe Image

Why You’ll Love This Recipe

Bursting with Freshness: Every bite brings a vibrant mix of fresh veggies and herbs that brightens your day.
Super Simple to Make: Using leftover quinoa cuts down prep time, making this an effortless meal any day of the week.
Nutritious and Filling: Packed with plant-based protein and fiber, it keeps you satisfied without feeling heavy.
Versatile and Easy to Customize: Swap veggies or herbs based on what you love or have on hand for a salad that’s all your own.

Ingredients & Why They Work

This Fresh Quinoa Salad with Veggies and Herbs Recipe is a celebration of textures and flavors that complement each other perfectly. The fluffy quinoa acts as a light but substantial base, while crisp veggies and bright herbs add crunch and zest. When choosing your ingredients, fresh and high-quality veggies make all the difference, so try to grab colorful, ripe produce!

Fresh Quinoa Salad with Veggies and Herbs Recipe - Ingredients

Cooked Quinoa: The star of the salad, quinoa offers a nutty flavor and satisfying texture; using leftover quinoa that’s chilled works best for a light, fluffy salad.
Red Bell Pepper: Roasting this adds a subtle smoky sweetness that enhances the salad’s depth—don’t skip the char!
English Cucumber: Adds refreshing crunch without being watery, thanks to its thick skin and few seeds.
Grape Tomatoes: Juicy and sweet, halving them releases bursts of flavor throughout the salad.
Carrot: Shredded carrot brings a slight earthiness and vibrant color to the mix.
Red Onion: Rinsed to mellow the bite, it lends a gentle zing without overpowering.
Chickpeas: These protein-packed legumes add heartiness and texture, helping turn this side salad into a satisfying main dish.
Olive Oil: Use good quality extra virgin for a fruity, smooth dressing base.
Lemon Juice: Freshly squeezed for maximum brightness and a bit of acidity to balance the flavors.
Red Wine Vinegar: Adds sharpness and depth, pairing beautifully with the lemon.
Fresh Parsley and Cilantro: Chopped finely, these herbs infuse the salad with fresh, herbaceous notes.
Garlic Cloves: Minced garlic wakes up the salad with a punch of savory aroma.
Salt: Essential for bringing all the flavors together—season to your taste.

Note:
Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

The Fresh Quinoa Salad with Veggies and Herbs Recipe is incredibly flexible—I encourage you to experiment with your favorite veggies, herbs, or even add-ins. I like switching up the herbs depending on what’s fresh at the farmers market, and sometimes toss in toasted nuts for extra crunch. The dressing is a great base, but you can tweak acidity and garlic levels to your liking.

Herb Swap: I’ve tried mint instead of cilantro for a cool, refreshing twist that was a hit with friends.
Seasonal Veggies: When cucumbers aren’t in season, I use diced zucchini or snap peas for that satisfying crunch.
Add Some Heat: Adding a pinch of crushed red pepper flakes into the dressing gave the salad a subtle spicy kick I loved.
Make it Vegan or Gluten-Free: It’s naturally both, which makes it a crowd-pleaser for diverse eaters.

Step-by-Step: How I Make Fresh Quinoa Salad with Veggies and Herbs Recipe

Fresh Quinoa Salad with Veggies and Herbs Recipe - Step by Step Instructions

Step 1: Roast Your Red Pepper for That Smoky Flavor

Start by roasting the red bell pepper right over your gas stove’s open flame or under the broiler until it’s charred on all sides. I like using metal tongs to turn it slowly and evenly—this usually takes about 5 minutes. Then, transfer it to a covered container to steam for 10 minutes; this resting step makes peeling super easy. Don’t stress if some bits of the charred skin stick around—that just adds rustic smoky notes!

Step 2: Whip Up That Zesty, Herbaceous Dressing

While the pepper cools, blend together olive oil, fresh lemon juice, red wine vinegar, chopped parsley, cilantro, minced garlic, and salt in a bowl. This dressing ties everything together with its bright acidity and fresh herb flavor. If you make it in advance, pop it in the fridge while prepping the rest of the salad—letting flavors meld makes it even better.

Step 3: Assemble the Salad with Love and Care

Chop the peeled roasted pepper, dice the cucumber, halve the grape tomatoes, shred the carrot, and rinse and drain the red onion. In a large bowl, toss these fresh veggies along with the chilled quinoa and chickpeas. Pour your chilled dressing over the salad and mix gently but thoroughly. For me, this step is where the magic happens—the individual flavors meet and create something deliciously fresh and satisfying.

Step 4: Chill and Serve Within 4 Hours

For the best flavor and texture, chill the salad for up to 4 hours before serving. I’ve found this resting period helps the dressing soak into the quinoa and veggies just right. And trust me, making it ahead means less fuss for you when you’re ready to eat. Keep it cold and enjoy it fresh!

Pro Tips for Making Fresh Quinoa Salad with Veggies and Herbs Recipe

Don’t Skip Chilling the Quinoa: Using cooled, day-old quinoa prevents the salad from becoming mushy and lets the grains stay fluffy.
Peeling Pepper Made Easy: Steaming the roasted pepper covered traps steam that loosens the skin, saving you frustration.
Rinse Red Onions Thoroughly: This washes away sharpness and bitterness, making sure the onion adds flavor without overpowering.
Toss Gently to Preserve Texture: Mixing delicately keeps the veggies crisp and the salad beautifully structured.

How to Serve Fresh Quinoa Salad with Veggies and Herbs Recipe

Garnishes

I usually top my quinoa salad with a sprinkle of crumbled feta or diced avocado for creaminess when I want to be a bit indulgent. Fresh lemon zest on top adds a lively aroma that enhances the citrus dressing, and a few extra chopped herbs like mint or basil elevate every bite. If you’re feeling adventurous, a handful of toasted pine nuts or walnuts adds a satisfying crunch as the final flourish.

Side Dishes

This salad pairs beautifully with grilled chicken or fish for a light yet satisfying dinner. On warmer nights, I serve it alongside pita bread and hummus for a wholesome Mediterranean-inspired spread. It’s the kind of dish that fits well in both weeknight meals and casual weekend gatherings because it’s ready in a flash and loved by all.

Creative Ways to Present

For a party, I like layering this salad in clear glass jars to show off the vibrant colors and making individual servings easy to grab. Another idea is stuffing the salad into halved avocados or roasted sweet peppers for a beautiful and elegant appetizer. Since the dressing keeps everything fresh, you can assemble these ahead of time to reduce stress when guests arrive.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator and find this salad stays fresh and tasty for up to 3 days. Give it a quick toss before serving again to redistribute the dressing and freshen up the veggies’ texture.

Freezing

Freezing isn’t my go-to for this salad since fresh veggies and herbs can lose their crispness and vibrant flavor after thawing. If you want to preserve quinoa itself, feel free to freeze cooked quinoa separately and prepare the salad fresh when you’re ready.

Reheating

This salad is best served cold or at room temperature, so reheating isn’t necessary. However, if you’d like to enjoy the quinoa warm, heat it before mixing in the fresh veggies and dressing. This prevents cooked ingredients from wilting or losing their crisp texture.

FAQs

Can I use other grains instead of quinoa for this salad?

Absolutely! While quinoa adds a nutty flavor and great texture, you can substitute cooked couscous, bulgur, or farro for a similar hearty base. Just be sure to adjust cooking times and liquid ratios accordingly.
How do I make sure the dressing isn’t overpowering?

Start by adding salt and acidity gradually when mixing the dressing. You can always add more lemon juice or vinegar later. Taste as you go to find the perfect balance that complements but doesn’t overwhelm your fresh veggies and quinoa.
What’s the best way to cook quinoa for this salad?

Rinse quinoa well under cold water to remove its natural bitterness, then cook it in a 2:1 water-to-quinoa ratio. Once cooked, fluff it with a fork and let it cool completely—preferably chilling overnight—before tossing it into your salad.
Can I make this salad vegan?

This recipe is naturally vegan as is, made with fresh veggies, quinoa, chickpeas, and a simple dressing with no animal products. Just keep an eye on any optional garnishes like cheese and skip them if you want to stay fully plant-based.

Final Thoughts

This Fresh Quinoa Salad with Veggies and Herbs Recipe truly feels like a little bowl of sunshine. It’s my go-to whenever I want something fresh, filling, and vibrant but fuss-free. It strikes just the right balance of textures and flavors, and it loves to be customized—making it perfect whether you’re feeding yourself or hosting friends. I really hope you give it a try and find yourself falling in love with this salad, just like I did. Happy cooking!