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Anti-Inflammatory Quinoa Salad

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A vibrant and nourishing anti-inflammatory quinoa salad packed with colorful vegetables, fresh herbs, healthy fats, and bright citrus flavor. This wholesome dish is light yet satisfying, perfect for meal prep, gatherings, or a balanced plant-based meal.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 50–60 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegan

Ingredients

  • 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
  • 2 tablespoons pumpkin seeds or sliced almonds (optional)

Instructions

  1. Combine rinsed quinoa and water or vegetable broth in a saucepan and bring to a boil.
  2. Reduce heat, cover, and simmer for about 15 minutes until liquid is absorbed.
  3. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and allow to cool completely.
  4. In a large bowl, combine cooled quinoa, cucumber, cherry tomatoes, shredded carrots, red onion, parsley, and mint.
  5. In a small bowl, whisk together olive oil, lemon juice, turmeric, black pepper, and salt to make the dressing.
  6. Pour the dressing over the salad and toss until evenly coated.
  7. Gently fold in diced avocado and sprinkle pumpkin seeds or sliced almonds on top if using.
  8. Chill for 20–30 minutes before serving to allow flavors to blend.

Notes

  • Rinse quinoa thoroughly before cooking to remove bitterness.
  • Add chickpeas for extra plant-based protein.
  • Mix in chopped bell peppers or pomegranate seeds for additional color and flavor.
  • Add grated fresh ginger to the dressing for a warming touch.
  • If making ahead, add avocado just before serving to maintain freshness.
  • Store in an airtight container in the refrigerator for up to 4 days. Do not freeze.

Nutrition

Find it online: https://juliameals.com/anti-inflammatory-quinoa-salad/