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Israeli Quinoa Salad

April 13, 2014

This Israeli Quinoa Salad makes a healthy salad recipe for lunch or dinner and is filled with flavor and nutrition from quinoa mixed with Israeli salad veggies.

I am a full blown Mediterranean food lover. I really liked the cuisine in college (and beyond!) but my obsession was next level after visiting Israel in 2017. I started to recreate every dish I could and have to say I’m pretty proud of the results!

 

Traditional Israeli salad is made with tomatoes, cucumber, onion and herbs. I decided to make this salad a complete meal by adding quinoa to it! Quinoa is an excellent source of plant based protein so you’ll actually feel full and satisfied after eating this salad… and not a bottomless pit.

Israeli Quinoa Salad Ingredients

  • quinoa
  • tomatoes
  • cucumber
  • red onion
  • fresh parsley
  • fresh lemon juice
  • olive oil
  • salt and pepper

Storing Israeli Quinoa Salad

I personally think this salad gets better over time! I love the way the flavors come together after a day or two of marinating in the fridge. To prep this ahead of time, I recommend following the recipe as directed and storing in an airtight container in the fridge for up to 5 days. I wouldn’t recommend freezing this dish as the consistency would be pretty weird after thawing!

How to Serve Israeli Quinoa Salad

Like I said above, you can definitely eat this salad on it’s own thanks to the added quinoa. Having said that, if you want to pair it with some other dishes, here are some ideas!

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Israeli Quinoa Salad

This Israeli Quinoa Salad makes a healthy salad recipe for lunch or dinner and is filled with flavor and nutrition from quinoa mixed with Israeli salad veggies.

  • Author: Davida Lederle
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
Scale

Ingredients

  • 1 cup cooked quinoa (1/2 cup uncooked)
  • 2 medium tomatoes, seeded & cubed
  • 1 small English cucumber, seeded & cubed
  • 1/2 medium red onion, cubed
  • 1/2 cup curly parsley, chopped
  • Juice of 1/2 lemon
  • 1 tbsp olive oil
  • Salt and pepper, to taste

Instructions

  1. Cook quinoa according to package instruction.
  2. Combine tomatoes, cucumber, red onion and parsley.
  3. Add in quinoa.
  4. Top with lemon and olive oil.
  5. Add salt and pepper to taste.

 

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  • Reply
    george
    October 17, 2020 at 12:23 pm

    Can this be prepped on Sunday for Mon to Fri lunches?

  • Reply
    Heather @ Kiss My Broccoli
    April 16, 2014 at 5:55 am

    You know…as much as you joke around on here, I’m actually glad to see you getting “somewhat” serious…especially on something like religion. I was raised a Christian, but I must confess that over the years, as I’ve grown older and realized that I actually CAN form my own opinion on things (even if they differ from my family), and I can’t really say that I know what my feelings are on God either. I’m not a big fan of labels but if I had to give myself one, I guess I’d be a “nothing-ist”! Ha!

  • Reply
    Tina @ Tina's Chic Corner
    April 15, 2014 at 2:40 pm

    Happy Passover! Hmmm…love these questions. I could respond with a mini novel so I’ll keep it extra short. Religion…tradition…spirituality…I’m all of it. 🙂

  • Reply
    whatjessicabakednext
    April 15, 2014 at 3:37 am

    This sounds divine- I’ve been meaning to try quinoa for ages now! Really need to and perhaps will try out this delicious summery recipe!

  • Reply
    [email protected]
    April 14, 2014 at 9:39 pm

    I don’t enough quinoa, which can be seen by the ginormous bags in my pantry. Actually I may be fresh out, but the quinoa was in there for at least a year, maybe more. Every time I eat it though, I’m like I need to make this more often. It’s easy, you can stick pretty much anything in it, and it’s a great one dish meal. Your version looks fabulous. Guess it might be time to restock on quinoa.

  • Reply
    kimmythevegan
    April 14, 2014 at 7:30 pm

    Mmmm this sounds so light & refreshing. Perfect spring food for any occasion =)

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