Hearty Quinoa Salad Recipes You Can Feel Great About Eating

The makings of a classic Greek salad are all present—feta, tomatoes, cucumbers, olives—but they're joined by a new supporting player: quinoa.

Only have one pot to spare? It's all you need! Chicken is nestled into the same pot as the quinoa and cooked simultaneously for this filling meal. The best part? The salad is equally delicious warm or cold, so you can make it ahead.

Quinoa is mixed with garlicky sautéed zucchini and plenty of fresh mint in this invigorating salad. Pistachios add a satisfying crunch.

Everyone will love the combination of textures in this balanced salad—chewy quinoa, tender roasted broccoli and red onion, creamy avocado, and crunchy cucumber and almonds.

Quinoa and toasted walnuts add heft and texture to this raw Brussels sprouts salad. A Meyer lemon vinaigrette and a touch of chile de arbol perk up all the flavors.

Nutty quinoa, lemony chickpeas, and toasted almonds add flavor and protein to this colorful Mediterranean-style salad.

There's a lot going on in this salad—quinoa, fresh spinach, butternut squash, and Brussels sprouts roasted with coconut oil and smoked paprika—but an herbed tahini dressing brings it all together.

The quinoa is toasted in the same skillet used to sauté the cabbage in this delectable salad. Chickpeas bulk up the dish, while Castelvetrano olives add a briny kick.

Tabbouleh is a grain- and vegetable-based salad traditionally made with bulgur wheat. Here, we swapped it for white quinoa. Both are rich in protein, fiber, and iron, but the quinoa makes it gluten-free.

It's all about layering in this meatless meal. Start with sautéed Swiss chard on the bottom of the plate, then top with a mixture of tender quinoa and meaty creminis, followed by shaved Parmesan.

This recipe has everything you could ever want in a salad—the amalgam of quinoa, almonds, bell pepper, celery, and zucchini is chewy, nutty, crunchy, and refreshing all at the same time. When you're ready to eat, squeeze a wedge of lime over the top for an extra pop of flavor.

With its rich, warm colors, this bowl is a feast for the eyes as well as the stomach. Thyme-roasted carrots and red onions are tossed with red quinoa and a lively lemon-miso dressing.