Step 4: Assemble the Salad
In a large mixing bowl:
- Combine the cooled quinoa, mixed greens, tomatoes, cucumber, red onion, feta, and toasted pine nuts.
- Drizzle with the lemon dressing.
- Gently toss to coat everything evenly.
Step 5: Serve and Enjoy
- Serve immediately as a main course or a hearty side.
- Garnish with extra feta or fresh herbs like parsley or mint if desired.
- Store leftovers in an airtight container in the refrigerator for up to 2 days (without dressing for best freshness).
Serving Ideas & Variations
- Make it a meal by adding grilled chicken, roasted chickpeas, or avocado slices.
- Swap quinoa for couscous, farro, or brown rice for a different grain twist.
- Use goat cheese or parmesan in place of feta if preferred.
This is a fantastic make-ahead lunch, especially for those seeking a healthy yet satisfying option on busy days.
Why You’ll Love It
- Gluten-free & vegetarian
- Packed with fiber and plant-based protein
- Bursting with color and freshness
- Easily customizable for any season or palate
This recipe is not just a salad — it’s a mood-lifting bowl of nourishment, perfect for energizing your day.
🎥 Bonus Recipe Only For You: Watch how to make this juicy, cheesy chicken bake! Watch Video Below:
