I’ve been making this quinoa salad for potlucks and weeknight lunches for years — it’s crunchy, bright, and genuinely satisfying. A toss of shaved Brussels, crisp broccoli, juicy tomatoes and a lemony Dijon dressing transforms basic quinoa into a colorful, make-ahead salad that’s great for meal prep, picnics, or a light dinner. It keeps well, travels well, and the pistachios add an unexpected pop.

What makes this recipe special

This recipe balances texture and flavor: nutty quinoa, crunchy raw veggies, tangy lemon-Dijon dressing, briny Kalamata olives and a hint of sweetness from honey or maple. It’s built for versatility — serve it on its own as a vegetarian main or alongside a protein for a fuller plate.

“Crisp, bright, and easy to scale — this quinoa salad disappeared at our family barbecue. The dressing ties everything together without overpowering the veggies.” — a regular cook’s review

Why you’ll reach for it: it’s quick once the quinoa is cooked, fridge-friendly for lunches all week, and friendly to swaps (nuts, dressings, herbs). If you enjoy salads with lots of texture, you’ll appreciate how each bite has something different — and if you like pairing salads, try it next to a warm protein or a fruity side like this best-ever fruit salad for contrast.

How this recipe comes together

Quick overview so you know what to expect:

Cook and chill quinoa so the salad stays light and not mushy.
Prep raw vegetables: shave Brussels, chop broccoli into small florets, slice cucumber and tomatoes.
Whisk a lemon-Dijon vinaigrette in a jar — it emulsifies nicely and stores for a few days.
Toss quinoa with vegetables, olives, and pistachios; drizzle dressing and toss gently until everything is lightly coated.
Season to taste with salt and fresh pepper, then chill briefly or serve right away.

A short workflow helps speed things up: cook quinoa first, use that time to prep vegetables, then assemble and dress.

Gather these items

Key ingredients

2 cups cooked quinoa (from 1 cup dry)
1 cup broccoli, cut into small pieces
1 cup Brussels sprouts, sliced thin (shaved)
1 cup carrots, peeled and grated
1 cup celery, sliced
1 cup Persian cucumber, sliced
1 cup cherry tomatoes, halved or quartered
1/4 cup red onion, thinly sliced
2–3 green onions, sliced
1/2 cup Kalamata olives
1/4 cup pistachio nuts (roughly chopped)
1 1/2 tablespoons Dijon mustard
1/4 cup freshly squeezed lemon juice
1 teaspoon apple cider vinegar
2 teaspoons honey or pure maple syrup (maple makes it vegan)
2 small garlic cloves, finely minced
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
3/4 cup extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Notes and substitutions (brief)

Quinoa: rinse well before cooking to remove bitterness; any color quinoa works.
Nuts: swap pistachios for toasted almonds or pepitas for a nut-free seed option.
Olives: omit for a milder flavor or replace with capers for briny bite.
Sweetener: use pure maple syrup to make fully vegan.

Step-by-step instructions

Cook the quinoa: Add 1 cup quinoa and 2 cups water to a pot. Bring to a boil, then reduce heat to a simmer. Cover and simmer on low for 15–20 minutes until water is absorbed. Remove from heat and let sit, covered, for 20 minutes. Fluff with a fork. Cool to room temperature, then transfer to a bowl, cover with plastic wrap, and refrigerate until chilled (about 30 minutes).
Prep the vegetables: While quinoa cools, chop broccoli into small florets, shave Brussels sprouts thin (use a mandoline or a sharp knife), peel and grate carrots, slice celery, cucumber, cherry tomatoes, red onion, and green onions.
Make the dressing: In a mason jar add Dijon mustard, lemon juice, apple cider vinegar, honey or maple syrup, minced garlic, oregano, basil, and olive oil. Seal tightly and shake vigorously until emulsified. (Alternatively whisk in a bowl.)
Assemble the salad: In a large bowl combine chilled quinoa and all prepared vegetables, olives, and pistachios. Toss gently to combine.
Dress and season: Drizzle dressing over the salad and toss gently so every ingredient is lightly coated. Taste and season with kosher salt and freshly ground black pepper.
Finish: Serve right away or refrigerate for at least 30 minutes to let flavors meld.

Pro tip: Keep about 1–2 tablespoons of dressing aside if you plan to serve leftovers — it refreshes the salad after refrigeration.

What to serve it with

Best ways to enjoy it

As a main: top with roasted salmon, grilled chicken, or a warm skillet of chickpeas for protein.
As a side: pairs beautifully with grilled meats or simple sandwiches. For a picnic spread, serve alongside this best broccoli salad for a mix of green-salad textures.
For brunch or buffet: offer lemon wedges, crumbled feta, and extra pistachios so guests can customize.
Plating idea: mound in the center of a shallow bowl, add a fennel frond or extra herbs for height, and sprinkle chopped pistachios for crunch.

Keeping leftovers fresh

Storage and reheating tips

Refrigerator: Store in an airtight container for 3–4 days. The dressing will keep the quinoa moist, but raw veggies may soften slightly over time.
Freezing: Not recommended — raw vegetables (especially cucumbers and tomatoes) become watery and lose crunch.
Refreshing leftovers: Add a squeeze of fresh lemon, a splash of olive oil, or reserved dressing and toss before serving.
Food safety: Keep the salad chilled below 40°F (4°C). Discard if left out at room temperature for more than 2 hours (1 hour in hot weather).

Pro chef tips

Helpful cooking tips

Rinse the quinoa: remove the natural saponin coating by rinsing under cold water for a cleaner taste.
Dry quinoa fluff: let cooked quinoa steam with the lid on for the full 20 minutes — this finishes the grain and prevents mushiness.
Shave Brussels thin: thin slices give the sprouts a delicate chew and blend well with the salad textures.
Toast pistachios: briefly toast nuts in a dry skillet for 2–3 minutes over medium heat to amplify their aroma.
Emulsify dressing: shaking the dressing in a jar creates a stable emulsion that clings to veggies better than a quick whisk.
Salt at the end: add a modest amount of salt before chilling, then re-taste and adjust to brighten flavors before serving.

Flavor swaps

Creative twists

Mediterranean: swap pistachios for toasted pine nuts and add 1/2 cup crumbled feta.
Lemon-herb boost: add 2 tablespoons chopped fresh parsley and 1 tablespoon chopped mint.
Southwest: replace olives with black beans and corn, swap lemon for lime, and add 1/2 teaspoon ground cumin.
Protein-packed: fold in 1 cup roasted chickpeas or 2 cups diced grilled chicken.
Low-FODMAP: omit garlic and onion; use garlic-infused oil and green parts of scallions only.

Common questions

Q: Can I make this salad ahead of time?
A: Yes — make it up to 24 hours ahead. Keep dressing separate if you want the crunchiest vegetables; if dressed, the salad still holds up well but will soften a bit as it sits.

Q: How long will it keep in the fridge?
A: Stored in an airtight container, 3–4 days. Taste and refresh with a squeeze of lemon or a little extra dressing before eating.

Q: Can I use cooked vegetables instead of raw?
A: You can steam the broccoli for a softer texture, but the current balance relies on raw crunch. If you cook the broccoli, let it cool completely to avoid wilting the other ingredients.

Q: Is this salad gluten-free and vegan?
A: Yes — use maple syrup instead of honey and confirm your Dijon has no gluten-containing additives. Quinoa is naturally gluten-free.

Q: Can I use other grains instead of quinoa?
A: Swap cooked farro, barley, or bulgur for different textures — adjust cooking and chilling times as those grains have different water ratios and chew.

Conclusion

This Best Quinoa Salad is a reliably bright, crunchy, and adaptable recipe perfect for lunches, potlucks, and weeknight dinners. If you want extra inspiration or variations from other cooks, check out this Favorite Quinoa Salad Recipe – Cookie and Kate for a different herb-forward take, or compare techniques and mix-ins with The Best Quinoa Salad Recipe to expand your salad repertoire.