Mediterranean Quinoa Salad gets its flavor from a zesty vinaigrette with lemon and olive oil, and it is packed with plant-based protein including quinoa, beans, and lentils. This cold quinoa salad is great for make-ahead meal prep, as a main dish, or side dish!

The “it factors” about this salad are flavor and texture, but also: you get the kind of satisfied feeling after eating it that carries you for a good many hours after eating. My recipe is inspired by a version of the salad that I tasted in the Detroit Metro Airport (why do we always get so hungry the moment we leave on travel?!). I’ve looked so closely at the salad that my seat-mates have probably thought either I am a very picky eater, or I’m obsessively looking for something that shouldn’t be there. But no, it’s the ingredients I’m studying: quinoa, red lentils, kidney beans, red onion, cilantro, edamame, brown rice. The vinaigrette is citrusy.

Need a lunch that’ll get you through the whole afternoon and curb overeating at dinner? You’ve found it! Want to protein-up a pizza dinner that shouts carb-carb-carb at every corner of the plate and cup? Bang: Quinoa Salad.

The ingredients can vary to your every whim, even the basis of the quinoa, which can be traded out for farro or barley. Be sure everything is cooked al dente—the salad is meant to have a lot of texture and chew, not a soft mush of a deal. My frozen shelled edamame goes straight from the freezer under a splash of running water and into the salad.

This colorful Quinoa Salad, all herbed-up and dressed right, is going to get you where you’re going, no airport required!

Notes about Ingredients

This easy quinoa salad is flexible in all its components. Need to empty the fridge? Toss whatever you have left in there! The base can also be modified – farro, barley, or couscous instead of quinoa would be great, too!

White quinoa. Quinoa is a great base for this salad because it’s light, but it can easily be subbed for any grain you have on hand.

Red Lentils. A delicious source of healthy protein and dietary fiber. Plus: color! Just take care not to overcook these delicate lentils.

Kidney Beans. These can be cooked in advance and chilled, or use canned, rinsed.

Edamame. Buy these shelled, to make it one less step. If they’re frozen, rinse under cold water and drain. 

Bell Pepper. Any color will do! Red bell pepper is a particularly great way to add some sweetness to this delicious salad.

Red Onion. Finely diced, to enhance all the fresh flavor and texture of the crunchy veggies. Substitute easily with green onion or white onion.

Garlic. For best flavor, it’s a good idea to use fresh cloves; you can substitute with garlic powder or add both.

Fresh Herbs and spices. Mint and cilantro are my favorite fresh herbs to brighten the rest of the salad, along with dried mint. You can also add red pepper flakes for a kick!

Tips for making the salad

The first step in cooking quinoa is always to rinse it. While some quinoa is pre-rinsed, just to be certain a quick rinse is a good idea. This removes a natural coating on the quinoa that tastes bitter. 

Cook the quinoa in advance so it has time to cool completely for a salad. Combining the quinoa with the other ingredients while it’s still warm might wilt the vegetables and fresh herbs. 

Take care not to overcook quinoa to avoid soft and mushy quinoa. Drain the excess water and cool completely before using in a salad. This can be done more quickly by spreading the quinoa out on a sheet pan. 

Storage

Keep any leftovers in an airtight container in the refrigerator for up to 4 days. Better not to freeze this salad. Quinoa and fresh vegetables would become mushy after freezing, so avoid this and stick to the refrigerator. 

Frequently Asked Questions

More Healthy Salad Recipes

Quinoa Tabbouleh Recipe

Lebanese Salad (Salata)

Easy Cabbage Salad

Chickpea and Feta Salad

Check out my 25 Easy Mediterranean Diet Recipes, many favorites all in one place.