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Tangy, creamy and crunchy, Quinoa Crunch Salad recipe is special enough for Easter dinner and the leftovers are perfect to pack for lunch.

Quinoa Crunch Salad

Course Side Dish
Cuisine American
Keyword Quinoa Salad, Quinoa Side Dish Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 servings
Calories 551kcal
Author Heather


  • 1 cup quinoa
  • 2 cups chicken broth *vegetable broth for vegetarian
  • 1/2 cup extra virgin olive oil
  • 3 tbsp lemon juice *about 1 juicy lemon
  • 2-3 garlic cloves
  • 1/2 tsp salt
  • 1 lg head broccoli *cut into florets about 5 cups
  • 1 small red onion *diced about 1 cup
  • 3 med carrots *about 1 cup diced
  • 2 celery stalks *diced about 3/4 cup
  • 1 med yellow bell pepper *diced into med sized chunks
  • 2 cups cherry tomatoes *cut in half
  • 1 English cucumber *peeled & cut into lg chunks
  • 2 cups feta crumbles
  • 2 cups raw walnuts *slightly broken up


  • Cook quinoa in broth according to package. While quinoa is cooking prepare broccoli. Once quinoa is done, turn off flame, stir in florets and cover with lid again. Let mixture sit in hot pan for about 10 mins to slightly cook broccoli.
  • In the meantime prepare vinaigrette by whisking oil, lemon juice, garlic and salt together. Add quinoa /broccoli mixture, stir well. Prepare veggies and add all but tomatoes and cucumbers to salad. Add feta and walnuts, stir well.
  • Once salad has cooled down to room temperature add cut tomatoes and cucumber, stir well. Salad is meant to be eaten at either room temperature or cold.


*Please use as many organic ingredients as possible.*


Calories: 551kcal | Carbohydrates: 32g | Protein: 17g | Fat: 42g | Saturated Fat: 10g | Cholesterol: 34mg | Sodium: 705mg | Potassium: 830mg | Fiber: 7g | Sugar: 7g | Vitamin A: 4705IU | Vitamin C: 114mg | Calcium: 287mg | Iron: 3mg