Vibrant Quinoa Veggie Salad for Easy, Nutritious Eating

Created on December 4th, 2025 at 10:38 am

Nourishing bites for a balanced lifestyle

Asha Yu’s Pin on Food offers a collection of recipes that marry nourishment with flavor. This particular recipe stands out for its uncomplicated approach to creating healthy snacks without sacrificing taste. The combination of vibrant colors from fresh vegetables and the warm fragrance of toasted spices creates a comforting atmosphere in your kitchen. Each bite presents a delightful crunch, making it an ideal choice for anyone seeking a balance between health and satisfaction.

These recipes cater to busy lifestyles, offering a quick and nutritious option that can easily fit into your daily routine. The fresh ingredients not only contribute to a delicious flavor profile but also provide essential nutrients that support overall well-being. You’ll feel the warmth of satisfaction in every flavorful mouthful.

Why This Recipe Works

This recipe is appealing for its simplicity and adaptability. It allows for creativity; you can swap in different vegetables or proteins based on what you have on hand. The textures range from crunchy to tender, providing a satisfying contrast that keeps each bite interesting. The harmonious blend of spices adds depth, making a seemingly simple dish wonderfully complex.

Though it’s quick to prepare, the flavors develop beautifully, often tasting even better when enjoyed the next day. Leftovers can be packed easily for lunches or quick snacks, ensuring that wholesome eating remains effortless throughout the week.

This recipe is a must-have for anyone wanting to enjoy nutritious meals without spending hours in the kitchen.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients List

• 1 cup quinoa (rinsed)
• 2 cups vegetable broth (or water)
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• ½ red onion, finely chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• ½ cup fresh parsley, chopped
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt & pepper, to taste
• Optional: feta cheese, crumbled, for garnish

Kitchen Tools

This recipe remains straightforward, utilizing common kitchen tools that streamline the cooking process.

• Medium-sized pot with a lid
• Cutting board
• Sharp knife
• Mixing bowl
• Wooden spoon
• Measuring cups and spoons

Step-by-Step Instructions

1. 
   

   Begin by cooking the quinoa. In a medium-sized pot, combine the rinsed quinoa and vegetable broth. Bring it to a boil over medium-high heat, then reduce to low, cover, and let it simmer for about 15 minutes. The quinoa should absorb all the liquid and fluff up beautifully.

   
   
2. 
   

   While the quinoa cooks, prepare your vegetables. Dice the red bell pepper and cucumber, halve the cherry tomatoes, and finely chop the red onion. The combination of these colorful vegetables brings a fresh appeal to the dish.

   
   
3. 
   

   Once the quinoa is done, remove it from heat and let it sit uncovered for a few minutes. Fluff it with a fork to separate the grains. This step adds a light texture, making it perfect for salads or bowls.

   
   
4. 
   

   In a large mixing bowl, combine the cooked quinoa, diced bell pepper, cucumber, halved tomatoes, chopped red onion, and chickpeas. This mixture highlights an array of colors and textures in each scoop.

   
   
5. 
   

   Drizzle the olive oil and lemon juice over the salad. Season with salt and pepper, and toss gently to combine. Taste to adjust the seasoning, allowing the flavors to meld together beautifully.

   
   
6. 
   

   Finally, top with fresh parsley and, if desired, a sprinkle of crumbled feta cheese for added richness. Serve at room temperature or chilled, as preferred.

   
   

Pro Tips

• Rinse the quinoa thoroughly to eliminate any bitter taste from the natural coating.
• Let the salad sit for about 10 minutes after mixing for the flavors to blend effectively.
• Feel free to add other vegetables or proteins, such as grilled chicken or avocado, for extra nutrition.
• This salad is a great make-ahead option and keeps well in the refrigerator for up to three days.

A Wholesome Experience Awaits

This recipe exemplifies how nourishing food can be both uncomplicated and enjoyable. The bright colors and fresh textures make it a feast for the senses while promoting a balanced diet. It’s an excellent option for meal prep, satisfying your cravings and fueling your day with wholesome ingredients.

Embrace this dish for the days when you need something nourishing and delightful with minimal effort. Cooking healthy doesn’t have to be an elaborate task.

What to Serve With Asha Yu’s Pin on Food in 2025 | Fitness Food Recipes, Healthy Snacks Recipes, Healthy Food

To enhance the experience of this wholesome salad, consider pairing it with grilled chicken or fish. The light seasoning of the protein beautifully complements the freshness of the salad. Serve with a side of whole-grain pita bread for added substance; this creates a balanced meal.

For a cozy evening, a light lemon or herb-infused soup like a gazpacho works well, offering a refreshing contrast. Finally, a simple yogurt-based dipping sauce can provide creaminess and richness, ensuring each bite is enjoyable.

Experiment with these combinations to find what resonates best, enjoying the versatility and vibrant flavors of Asha Yu’s delicious recipe.

Nutrition Table

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Quinoa Salad with Vegetables and Chickpeas

Sorrel Calver

A vibrant and nutritious quinoa salad packed with fresh vegetables, chickpeas, and tossed in a light dressing, perfect for meal prep or a quick healthy snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Salad, Side Dish

Cuisine Healthy, Mediterranean

Servings 4 servings

Calories 290 kcal

Ingredients

  

Salad Base

• 1 cup quinoa (rinsed) Ensure quinoa is rinsed thoroughly to eliminate any bitter taste.
• 2 cups vegetable broth (or water)
• 1 cup chickpeas (canned, drained, and rinsed)
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 medium red onion, finely chopped
• 1/2 cup fresh parsley, chopped For garnish.

Dressing

• 3 tablespoons olive oil
• 1 tablespoon lemon juice Adjust according to taste.
• to taste Salt & pepper Season to taste.
• optional feta cheese, crumbled, for garnish Add for extra richness.

Instructions

 

Cooking Quinoa

• In a medium-sized pot, combine the rinsed quinoa and vegetable broth. Bring it to a boil over medium-high heat, then reduce to low, cover, and let it simmer for about 15 minutes.
• Once done, remove it from heat and let it sit uncovered for a few minutes. Fluff it with a fork to separate the grains.

Preparing Vegetables

• Dice the red bell pepper and cucumber, halve the cherry tomatoes, and finely chop the red onion.

Mixing the Salad

• In a large mixing bowl, combine the cooked quinoa, diced bell pepper, cucumber, halved tomatoes, chopped red onion, and chickpeas.
• Drizzle the olive oil and lemon juice over the salad. Season with salt and pepper, and toss gently to combine.
• Top with fresh parsley and, if desired, a sprinkle of crumbled feta cheese.

Notes

Let the salad sit for about 10 minutes after mixing for flavors to blend. This salad keeps well in the refrigerator for up to three days.

Keyword Healthy Snacks, Quinoa Salad, Vegetarian