Recipe Details
This vibrant, crisp-textured, and substantial quinoa salad draws inspiration from the flavor profiles and textural contrasts of tabbouleh and Greek salad. A base of quinoa, cucumbers, bell pepper, olives, generous amounts of parsley, and an assertive lemon-garlic dressing renders it a satisfying, protein-rich vegan lunch or an excellent accompaniment to grilled chicken, seared fish, or spiced chickpeas.
Additional briny, creamy, crisp, or herbaceous ingredients—such as feta, avocado, torn romaine leaves, or fresh mint—can be incorporated to taste. The salad can be stored refrigerated for up to 2 days; revive with a sprinkle of salt and a squeeze of lemon juice prior to serving, as refrigeration may dull its flavor profile.