Anti-Inflammatory Quinoa Salad

I love making this Anti-Inflammatory Quinoa Salad when I want a vibrant, nourishing meal that feels both light and satisfying. It’s packed with colorful vegetables, wholesome quinoa, healthy fats, and bright citrus flavor, making it a refreshing dish I can enjoy any time of the year.

Why You’ll Love This Recipe

I love how this salad combines simple, nutrient-dense ingredients into one balanced bowl. The quinoa provides plant-based protein and fiber, while the fresh vegetables add crunch and natural sweetness.

I also appreciate how well it works for meal prep. The flavors continue to develop as it sits, making leftovers just as delicious the next day.

I find this recipe incredibly versatile. I can serve it as a main dish, a side, or even as part of a larger spread for gatherings.

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 cucumber, diced
1 cup cherry tomatoes, halved
½ cup shredded carrots
¼ cup red onion, finely diced
¼ cup fresh parsley, chopped
2 tablespoons fresh mint, chopped
¼ cup extra virgin olive oil
Juice of 1 lemon
½ teaspoon ground turmeric
¼ teaspoon ground black pepper
Salt to taste
½ avocado, diced
Optional: 2 tablespoons pumpkin seeds or sliced almonds

Directions

I start by cooking the quinoa. I combine the rinsed quinoa and water or vegetable broth in a saucepan and bring it to a boil. I reduce the heat, cover, and simmer for about 15 minutes until the liquid is absorbed. I let it sit covered for 5 minutes, then fluff it with a fork and allow it to cool.

In a large bowl, I combine the cooled quinoa with cucumber, cherry tomatoes, shredded carrots, red onion, parsley, and mint.

In a small bowl, I whisk together olive oil, lemon juice, turmeric, black pepper, and salt to create the dressing.

I pour the dressing over the salad and toss everything together until evenly coated.

I gently fold in the diced avocado and sprinkle pumpkin seeds or almonds on top if I’m using them.

I chill the salad for about 20–30 minutes before serving to allow the flavors to blend.

Servings and timing

I usually get about 4 servings from this recipe.

Prep time: 15 minutes
Cook time: 15 minutes
Chill time: 20–30 minutes
Total time: About 50–60 minutes

Variations

I sometimes add chickpeas for extra protein and heartiness. When I want more color, I toss in chopped bell peppers or pomegranate seeds.

I also enjoy adding a pinch of grated fresh ginger to the dressing for an extra warming touch.

If I prefer a creamier texture, I crumble a small amount of feta cheese over the top, though I keep it dairy-free most of the time.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days.

If I’m preparing it ahead for several days, I sometimes add the avocado just before serving to keep it fresh.

I do not freeze this salad, as the fresh vegetables and quinoa texture can change after thawing.

FAQs

Why is this considered anti-inflammatory?

I include ingredients like turmeric, olive oil, leafy herbs, and fresh vegetables that are commonly associated with anti-inflammatory eating patterns.

Can I make this ahead of time?

Yes, I often prepare it a day in advance. The flavors deepen and taste even better the next day.

Can I use another grain instead of quinoa?

Yes, I sometimes substitute brown rice, farro, or millet depending on what I have available.

Is this salad vegan?

Yes, as written, it is completely plant-based.

How do I keep the quinoa from becoming mushy?

I make sure to rinse it thoroughly and cook it just until the liquid is absorbed. Letting it rest and fluffing it with a fork helps keep the texture light.

Conclusion

I love how this Anti-Inflammatory Quinoa Salad brings together wholesome ingredients into a fresh, flavorful, and satisfying dish. It’s colorful, balanced, and easy to customize based on what I have on hand. Whenever I want a nourishing meal that feels light yet filling, this is one I happily prepare.

Print