Add crunch to quinoa salad with plenty of fresh vegetables. Quinoa is a nutrient-dense complete protein, so this bright salad with a zippy vinaigrette works well as a light meal on its own or as a flavorful side.
In January I find myself craving salads — both big leafy ones and hearty grain-based bowls with plenty of crunch. The weather swings wildly: one day mild enough to wear your coat open, the next a blizzard drives you indoors. Even so, there’s something defiant and refreshing about a bright salad in the middle of winter.
We bundle up in heavy layers for every outing, cars struggle to start, and there’s always another stretch of driveway to clear. Yet I still reach for crisp, fresh flavors that remind me of summer.
It’s cold-and-flu season, the holidays are behind us, and routines resume. Mornings are still dark when people head out, and evenings arrive quickly again. Even so, I look forward to the year ahead, and small pleasures — like a crunchy salad — brighten the short winter days.
The animals are tucked in for the cold: chickens are shut in the coop and the cats curl up under a heat lamp. Pippa spends most of her days nesting in straw, with occasional bursts of energy that send her running and leaping, then back to rest. I relate — much of my time feels like nesting, punctuated by small rebellions against the season. For me, a crisp, summery salad is a delicious way to push back against winter.
Sometimes I’ll serve a large salad for dinner and follow it with a bowl of ice cream — a small act of rebellion against Old Man Winter.
This quinoa salad makes a filling meal. Quinoa supplies sustaining protein and the crunchy vegetables bring the freshness I crave. It’s a reliable winter-to-spring recipe that stores well for leftovers.
* * * * *
Notes: Red or white quinoa both work; red quinoa adds a hearty texture and appealing color. Yield varies by brand — I often get about 4 cups cooked from 1 cup uncooked, though some sources list 2–3 cups. If you’re unsure how much your quinoa will fluff up, cook slightly more than 1 cup uncooked using roughly 1 cup quinoa to just under 2 cups water. Aim for about equal amounts of cooked quinoa and crunchy vegetables. Extra cooked quinoa keeps well in the fridge or freezer for future meals.
Any combination of crunchy vegetables totaling about 4 cups will work, with roughly 1/2 cup reserved for onions. Good options include carrots, turnips, broccoli, cauliflower, bean sprouts, fennel, snap peas, cabbage, or even canned water chestnuts.
Crumbled feta is optional but adds a bright, savory contrast whether sprinkled on top or stirred in.
Tip: If fresh ginger won’t get used before it softens, store the knob in a freezer bag. Grate it from frozen on a microplane — it grates well and measures easily by pressing into the spoon.
Quinoa Salad with a Crunch
For the salad:
- 4 cups (960 ml) cooked red or white quinoa
- 1 cup (240 ml) diced red pepper
- 1 cup (240 ml) diced cucumber
- 1 cup (240 ml) diced celery
- ½ cup (120 ml) diced radishes
- ½ cup (120 ml) sliced green onions (about 4) or diced red onion
For the dressing:
- ¼ cup (4 tbsp / 60 ml) olive oil or grapeseed oil
- 3 tbsp (45 ml) red wine vinegar
- 2 tsp Dijon mustard
- 1 tsp grated fresh ginger (no need to peel)
- 1 tsp agave nectar or honey
- ½ tsp salt
- ½ tsp freshly ground pepper
- ½ cup (120 ml) crumbled feta cheese (optional)
First cook and cool the quinoa. Dice all vegetables to roughly ½-inch (1 cm) cubes (radishes slightly smaller) and combine them with the cooled quinoa in a large bowl.
Whisk the dressing ingredients (reserve the feta for last if using). Pour the dressing over the quinoa and vegetables and toss to coat thoroughly. If adding feta, sprinkle it over the top or fold it in. The salad is tasty right away but mellows and improves after about 30 minutes as the flavors combine.
Makes about 7 cups — enough for 6 servings, or 4 servings plus leftovers for lunches the next day.
Guten Appetit!
If you’d like to receive new recipes by email, sign up for the newsletter to get helpful kitchen tips with each recipe. If you enjoy these recipes, consider following on social media — it’s always appreciated.