Everyone Always Asks For This Recipe!
Say hello to the quinoa salad I’ve been bringing to everything this year. ♡
It’s fresh and colorful, with fluffy quinoa, chickpeas, crunchy cucumbers and peppers, juicy tomatoes, salty feta and a very generous handful of mint. But it’s the lemon-sumac dressing that really makes it special! It’s bright and tangy and a little earthy, with just enough garlic, Dijon and black pepper to make every bite perfectly balanced.
I’ve made this for multiple potlucks and gatherings over the past few months, and it continues to be such a hit. But it’s also just as fantastic for meal prep for easy lunches or dinners during the week, and easy to customize with your favorite ingredient swaps. So if you need a new quinoa salad in your rotation, let this be the one!
Quinoa Salad Tips
Here are a few quick tips to make this quinoa salad extra delicious:
- Cool the quinoa before adding the vegetables. Hot quinoa can soften the cucumbers, wilt the mint and make the tomatoes release more juice. Spread the quinoa out on a baking sheet so that it cools quickly. (You can pop the baking sheet in the freezer if you’re really in a hurry!)
- Dress the quinoa while it is still slightly warm. It should no longer be steaming, but it does not need to be completely cold. Slightly warm quinoa absorbs the lemon-sumac dressing beautifully.
- Cut the vegetables fairly small. They do not need to be perfect, but smaller pieces make the salad easier to scoop and give you a little of everything in each bite.
- Don’t be shy with the black pepper. The pepper gives the dressing a subtle bite and balances the lemon and sumac. I always recommend using a pepper grinder for the best fresh pepper flavor.
- Taste again after everything is combined. Quinoa and chickpeas soak up quite a bit of seasoning. The salad may need another squeeze of lemon, a pinch of salt or an extra sprinkle of sumac after it sits for a few minutes.
- Refresh leftovers before serving. Cold quinoa can firm up in the refrigerator. A drizzle of olive oil and a squeeze of lemon will loosen everything and brighten the flavors again.
Variations You Can Try
This recipe is very easy to adapt, so feel free to use what you have on hand.
- Make it vegan by leaving out the feta or using your favorite plant-based feta.
- Add avocado just before serving for extra richness and creaminess.
- Add grilled chicken, salmon or shrimp to turn the salad into a heartier main course.
- Toss in olives for a salty, briny bite. Kalamata, Castelvetrano or a combination would all be delicious.
- Add toasted pistachios or almonds for extra crunch.
- Stir in fresh greens such as arugula, spinach or chopped kale shortly before serving.
- Make it spicy with a finely diced jalapeño or a pinch of crushed red pepper flakes.
FAQ
Ground sumac has a tart, bright and slightly fruity flavor. It is often compared to lemon, but it also has a subtle earthy quality that gives the dressing more depth.
There is not an exact substitute, but you can still make a delicious dressing without it. Add a little lemon zest and an extra squeeze of lemon juice to bring in more citrus flavor.
Yes. The salad can be assembled several hours or up to one day in advance. For the freshest texture, add the mint and feta shortly before serving.
Nope, room temperature is great too. Just don’t serve it piping hot, since the veggies and herbs will wilt.
Quinoa Salad
- 1 cup uncooked quinoa, rinsed and drained
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 red bell pepper, diced
- 4 mini cucumbers, diced
- 1 pint cherry tomatoes, halved
- 1 cup loosely-packed fresh mint leaves, chopped
- ½ cup finely-diced red onion
- 4 ounces crumbled feta cheese (optional)
Lemon-Sumac Dressing
- ¼ cup extra-virgin olive oil
- 3 tablespoons freshly-squeezed lemon juice
- 1 tablespoon ground sumac
- 1 teaspoon Dijon mustard
- 1 garlic clove, grated or pressed
- 1 teaspoon fine sea salt
- lots of freshly-ground black pepper
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Cook the quinoa. Cook the quinoa according to package instructions. Fluff with a fork, then spread it out on a baking sheet or large plate to cool until no longer steaming.
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Make the dressing. Meanwhile, whisk together the olive oil, lemon juice, sumac, Dijon, garlic, sea salt and lots of black pepper in a small bowl until combined.
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Toss the quinoa. Transfer the cooled quinoa to a large mixing bowl. Drizzle with about half of the dressing and toss until evenly combined.
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Combine. Add the chickpeas, bell pepper, cucumbers, tomatoes, mint, red onion and feta. Drizzle with the remaining dressing and gently toss until evenly combined.
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Season. Taste and season with additional salt, pepper, lemon juice and/or sumac if needed.
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Serve. Serve immediately or refrigerate in a sealed container for up to 3 days. Enjoy!!
Let me know how it turned out in the comments below!