I make this Anti-Inflammatory Quinoa Salad when I want something vibrant, nourishing, and packed with wholesome ingredients. It combines fluffy quinoa with colorful vegetables, fresh herbs, and a bright lemon-turmeric dressing. Every bite feels refreshing, balanced, and full of natural flavor.
Why You’ll Love This Recipe
I love how energizing and satisfying this salad feels. The quinoa provides a hearty base, while the vegetables and herbs add freshness and texture. The lemon and turmeric dressing brings warmth and brightness that ties everything together beautifully.
I also appreciate how versatile it is. I can enjoy it as a light main dish, a side, or even prepare it ahead for meal prep. It holds up well and tastes even better after the flavors have had time to blend.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup quinoa, rinsed
2 cups water or vegetable broth
1 cup chopped cucumber
1/2 cup cherry tomatoes, halved
1/2 cup shredded carrots
1/4 cup red onion, finely diced
1/4 cup chopped fresh parsley
2 tablespoons olive oil
juice of 1 lemon
1 teaspoon ground turmeric
1/2 teaspoon grated fresh ginger
1/4 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon pumpkin seeds or sunflower seeds (optional)
Directions
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I cook the quinoa by bringing the water or vegetable broth to a boil, then adding the rinsed quinoa. I reduce the heat, cover, and simmer for about 15 minutes until the liquid is absorbed. I fluff it with a fork and let it cool.
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In a large bowl, I combine the cooled quinoa with cucumber, cherry tomatoes, shredded carrots, red onion, and chopped parsley.
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In a small bowl, I whisk together the olive oil, lemon juice, turmeric, grated ginger, black pepper, and salt.
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I pour the dressing over the quinoa mixture and toss gently until everything is evenly coated.
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I sprinkle pumpkin seeds or sunflower seeds on top for added crunch.
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I let the salad sit for about 10–15 minutes before serving to allow the flavors to develop.
Servings and Timing
Servings: 4 servings
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Variations
I sometimes add chopped avocado for creaminess or a handful of baby spinach for extra greens. If I want more protein, I mix in chickpeas or grilled tofu.
I also enjoy adding a pinch of cumin or a drizzle of honey to slightly adjust the flavor profile.
Storage/Reheating
I store the salad in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time, and I give it a quick stir before serving.
Since this salad is meant to be enjoyed cold or at room temperature, reheating is not necessary.
FAQs
Can I use a different grain instead of quinoa?
I can substitute brown rice, farro, or couscous, though the texture and flavor will vary slightly.
Is this salad vegan?
Yes, as written it’s fully plant-based and vegan-friendly.
Can I make it ahead of time?
I often prepare it a day in advance because the flavors blend beautifully after resting.
Why add black pepper with turmeric?
I include black pepper because it enhances the flavor and complements the turmeric.
How do I keep the quinoa fluffy?
I rinse it well before cooking and avoid overcooking, then fluff it gently with a fork once done.
Conclusion
I find this Anti-Inflammatory Quinoa Salad to be refreshing, colorful, and deeply satisfying. The combination of wholesome grains, fresh vegetables, and bright dressing creates a balanced dish that feels both nourishing and delicious. Whenever I want something light yet filling, I turn to this recipe.
Print
Anti-Inflammatory Quinoa Salad
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: International
- Diet: Vegan
Description
A vibrant and nourishing Anti-Inflammatory Quinoa Salad made with fluffy quinoa, fresh vegetables, herbs, and a bright lemon-turmeric dressing. This wholesome, refreshing dish is perfect as a light main or flavorful side.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup chopped cucumber
- 1/2 cup cherry tomatoes, halved
- 1/2 cup shredded carrots
- 1/4 cup red onion, finely diced
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon ground turmeric
- 1/2 teaspoon grated fresh ginger
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon pumpkin seeds or sunflower seeds (optional)
Instructions
- Bring water or vegetable broth to a boil. Add rinsed quinoa, reduce heat, cover, and simmer for about 15 minutes until liquid is absorbed.
- Fluff quinoa with a fork and let it cool.
- In a large bowl, combine cooled quinoa, cucumber, cherry tomatoes, shredded carrots, red onion, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, turmeric, grated ginger, black pepper, and salt.
- Pour dressing over the quinoa mixture and toss gently to combine.
- Sprinkle pumpkin or sunflower seeds on top.
- Let sit for 10–15 minutes before serving to allow flavors to blend.
Notes
- Add chickpeas or grilled tofu for extra protein.
- Include avocado or baby spinach for additional nutrients.
- Rinse quinoa thoroughly before cooking for best texture.
- Store in the refrigerator for up to 4 days.
- Best served chilled or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 0 mg
