Can quinoa salad be frozen?

I don't recommend freezing this particular quinoa salad because the fresh ingredients don't stand up well to freezing. The cucumbers are made up of mostly water, so if that were to freeze and then thaw, the texture would change. Other quinoa salads may be okay to freeze, such as those made with roasted vegetables.

What goes with quinoa salad?

This salad is so versatile and can accompany many dishes as a side! I highly recommend serving it alongside lemon dill salmon , chicken, or your favorite protein. You can also have fun with add-ins such as chickpeas, feta, dried cranberries or raisins, chopped apple, berries, avocado, or your favorite nuts and seeds.

How do I store this salad?

You can store this salad in an airtight container in the fridge for up to a week. I personally love how the quinoa soaks up the dressing while it sits in the fridge, maintaining its deliciousness until you eat it all up.

Simple Quinoa Salad with Cucumber

Description

This simple quinoa salad with cucumber contains simple ingredients that taste delicious and make your body feel good! Prep this in advance for lunches or simple side dishes, and add your favorite protein if desired.

Ingredients

Units Scale

1 cup quinoa, dry
2 cups water
1/2 cup green onions, sliced
1 cup cucumbers, diced
1 cup parsley, chopped
1 tablespoon + 1/4 cup olive oil, divided
juice from two lemons
3 cloves garlic, minced
1-2 teaspoon honey
1/4 teaspoon salt, plus more for cooking the quinoa
Dash of pepper

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Instructions

Make the quinoa. In a medium-sized pot, heat 1 tablespoon of olive oil over medium heat. Add the quinoa and toast until fragrant, stirring lightly to avoid burning (about 2-3 minutes). Add in water and a pinch of salt, and bring to a boil. Reduce to a simmer over low heat, then cover and allow the quinoa to cook for 15 minutes or until water is absorbed and quinoa is fluffy. Remove cover from the pot, fluff the quinoa with a fork, and then transfer it to a large bowl to cool.
Make the dressing. To make the dressing, combine olive oil, lemon juice, minced garlic, honey, salt, and pepper in a mason jar. Shake vigorously to emulsify ingredients.
Combine salad. If veggies aren't already chopped, you can do so while quinoa is cooking. After allowing the quinoa a chance to cool, combine quinoa, green onions, cucumbers, and parsley in a large bowl.
Toss the salad. Pour dressing into quinoa mixture and stir to combine. Serve immediately or chill in the fridge in an airtight container for meals throughout the week!

Notes

Herbs. Feel free to use cilantro instead of parsley, and add in other fresh herbs that sounds good to you! Dill, chives, basil, and/or mint would all be delicious.
Lemon squeezer. I highly recommend a citrus juicer! This citrus juicer (affiliate link) is the one I have and it is life-changing. You just take half of your lemon and put it face down in the juicer, then the handles give you leverage to squeeze out every last drop. I use it at least once a day!
Quinoa temperature. Unless you used quinoa you had previously cooked, the quinoa will be hot when it's done cooking. Allow it to cool so you don't warm up the cucumbers or wilt the herbs and green onion. To speed this up, I like to transfer the quinoa to a bowl immediately to remove it from the steaming pot.
Storage. This salad will keep for up to a week in an airtight container in the fridge, so it's truly perfect for meal prep.

Prep Time: 10
Cook Time: 15
Category: Salad
Method: Stovetop & Combine
Cuisine: American

Nutrition

Serving Size:
Calories: 324
Sugar: 5.5 g
Sodium: 164.1 mg
Fat: 17.1 g
Carbohydrates: 40.3 g
Fiber: 4.2 g
Protein: 7.3 g
Cholesterol: 0 mg