This salad is what I call “fridge magic” — the kind of recipe you can make once and enjoy all week.

It started as a way to use up leftover quinoa, but after one bite, I knew it had to be part of the regular rotation. The bright lemony dressing, crunchy veggies, and fresh herbs wake up your taste buds and keep you feeling light but satisfied.

I love packing this for busy days or serving it as a colorful side at cookouts. And it just gets better the next day, which makes it a total meal prep win.

Ingredients

• 2 cups cooked and cooled quinoa

• 1 cup cherry tomatoes, halved

• 1/2 cup cucumber, diced

• 1/4 cup red bell pepper, diced

• 1/4 cup red onion, finely chopped

• 1/4 cup fresh parsley, chopped

• 2 tbsp fresh mint or cilantro (optional)

For the Dressing:

• 3 tbsp olive oil

• Juice of 1 lemon

• 1 tsp Dijon mustard

• 1 tsp maple syrup or honey

• Salt & pepper to taste

Instructions

1. Cook your quinoa:
   If you haven’t already, cook quinoa according to package directions. Let it cool completely.

2. Whisk the dressing:
   In a small bowl or jar, combine olive oil, lemon juice, Dijon, sweetener, salt, and pepper. Shake or whisk until smooth.

3. Assemble the salad:
   In a large bowl, mix the quinoa with chopped veggies and herbs. Pour dressing over and toss gently to combine.

4. Serve or store:
   Enjoy immediately or refrigerate for up to 4 days. The flavors just get better!

Sarah’s Tips

• Add protein like chickpeas, grilled chicken, or feta to make it a full meal.

• No lemon? Swap in lime juice or a splash of red wine vinegar.

• Want a spicy kick? Add a pinch of chili flakes or chopped jalapeño.

Nutrition (Per Serving)

• Calories: 240

• Carbs: 25g

• Sugars: 5g

• Fat: 13g

• Protein: 6g

• Fiber: 4g