35+ Fresh And Flavorful Quinoa Salad Recipes to Fuel Your Day

Are you looking for a nutritious, filling, and easy-to-make lunch? Quinoa is the answer!

Known for its high protein content, gluten-free nature, and versatility, quinoa is the perfect base for a variety of delicious salad recipes.

Whether you’re seeking a vibrant vegetarian option, a hearty meal to fuel your day, or a fresh, light dish, quinoa can be tailored to suit any craving.

In this blog, we’ve compiled 25+ mouthwatering quinoa lunch salad recipes that will keep you energized and satisfied throughout the day.

From Mediterranean-inspired bowls to Asian flavors, these recipes offer a combination of textures, colors, and tastes that will elevate your lunchtime experience.

Say goodbye to boring salads and get ready to discover new favorites!

35+ Fresh And Flavorful Quinoa Salad Recipes to Fuel Your Day

Quinoa is not just a superfood – it’s the perfect ingredient to create satisfying and versatile lunch salads.

The 25+ recipes in this blog will help you stay on track with your healthy eating goals without compromising on flavor.

Whether you’re preparing for a busy workday, meal prepping for the week, or enjoying a light lunch at home, quinoa salads offer a world of possibilities.

So go ahead, explore the recipes, and discover your new go-to quinoa lunch salad!

Mediterranean Quinoa Salad

This Mediterranean quinoa salad is a refreshing and nutritious low-carb lunch option that fits perfectly into a keto diet. Packed with vegetables like cucumbers, tomatoes, and olives, along with a zesty lemon-oregano dressing, this salad offers vibrant flavors and plenty of healthy fats from olive oil and feta cheese.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ½ red onion, finely chopped
• ¼ cup Kalamata olives, sliced
• ½ cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Start by cooking the quinoa according to package directions. Once cooked, set it aside to cool completely.
2. In a large mixing bowl, combine the cooled quinoa with the cherry tomatoes, cucumber, red onion, olives, and feta cheese.
3. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
4. Pour the dressing over the quinoa mixture and toss until well coated.
5. Serve immediately or chill in the refrigerator for 30 minutes for enhanced flavor.
   This Mediterranean quinoa salad is a great choice for a satisfying low-carb lunch. With the fresh ingredients and tangy dressing, it provides essential vitamins, healthy fats, and a delicious, well-rounded meal. The feta cheese and olives contribute to the dish’s richness, while quinoa adds a light, nutty base, keeping it filling but not overly heavy.

Avocado and Grilled Chicken Quinoa Salad

The Avocado and Grilled Chicken Quinoa Salad is a protein-packed, keto-friendly meal that combines the heartiness of quinoa with the creaminess of avocado and the smokiness of grilled chicken. This salad is not only low in carbs but also high in healthy fats and lean protein, making it a great option for a balanced lunch.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 1 chicken breast, grilled and sliced
• 1 ripe avocado, diced
• 1 cup mixed greens (spinach, arugula, etc.)
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Grill the chicken breast, seasoning it with salt and pepper. Once grilled, slice it into strips and set it aside.
2. In a large mixing bowl, combine the cooled quinoa, mixed greens, and diced avocado.
3. Add the grilled chicken slices to the bowl.
4. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to create the dressing.
5. Drizzle the dressing over the salad and toss gently to combine.

This Avocado and Grilled Chicken Quinoa Salad is the epitome of a satisfying keto lunch. The combination of grilled chicken and avocado offers a creamy yet lean protein source, while the quinoa adds fiber and texture to keep you full. The light dressing ties the ingredients together, making this salad both refreshing and filling. It’s a wonderful option for anyone looking to enjoy a healthy, low-carb meal without sacrificing flavor.

Asian-Inspired Quinoa Salad

For a flavorful and unique twist, the Asian-Inspired Quinoa Salad combines quinoa with crisp vegetables and a savory sesame-ginger dressing. This salad is a low-carb and keto-friendly option that’s full of flavor, antioxidants, and healthy fats from sesame oil and seeds, making it perfect for a light but nutrient-packed lunch.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 1 cup shredded cabbage (green or purple)
• ½ cup shredded carrots
• ½ red bell pepper, thinly sliced
• 2 tablespoons sesame seeds
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce (or coconut aminos for keto)
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the cooled quinoa, shredded cabbage, shredded carrots, and red bell pepper.
2. In a small bowl, whisk together the rice vinegar, sesame oil, soy sauce, grated ginger, minced garlic, salt, and pepper.
3. Pour the dressing over the quinoa mixture and toss to combine.
4. Sprinkle sesame seeds on top and serve.

This Asian-Inspired Quinoa Salad is a vibrant, keto-friendly lunch option that brings a burst of umami and crunch. The sesame-ginger dressing adds a bold flavor profile, while the quinoa provides a filling base without the carbs. The combination of fresh vegetables and sesame seeds brings plenty of texture and nutrients, making it a great choice for anyone craving something different yet wholesome. It’s a unique, satisfying salad that will keep you energized throughout the day.

Zucchini and Roasted Tomato Quinoa Salad

This Zucchini and Roasted Tomato Quinoa Salad is a light yet fulfilling keto-friendly meal, perfect for a low-carb lunch. The roasted tomatoes bring out a sweet, smoky flavor, which pairs beautifully with the fresh zucchini and quinoa base. This salad is rich in fiber and antioxidants, making it a nutritious and satisfying option.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 1 zucchini, sliced into half-moons
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• Salt and pepper to taste
• ¼ cup fresh basil, chopped
• 1 tablespoon balsamic glaze (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the cherry tomatoes on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt, pepper, and dried basil. Roast for 20 minutes until the tomatoes are tender and slightly caramelized.
2. Meanwhile, heat the remaining tablespoon of olive oil in a pan over medium heat. Sauté the zucchini slices for 4-5 minutes until tender and slightly golden.
3. In a large bowl, combine the cooked quinoa, roasted tomatoes, sautéed zucchini, and fresh basil.
4. Toss the salad and drizzle with balsamic glaze if desired. Serve immediately or chill for 30 minutes.

This Zucchini and Roasted Tomato Quinoa Salad offers a wonderful balance of flavors and textures. The sweet, roasted tomatoes bring a depth of flavor, while the zucchini provides a fresh crunch. Paired with quinoa, this salad is a satisfying yet light option for anyone following a low-carb or keto diet. The addition of fresh basil and balsamic glaze adds a hint of brightness and richness, making this dish a deliciously refreshing meal.

Taco-Inspired Quinoa Salad

The Taco-Inspired Quinoa Salad is a fun, low-carb lunch option that combines the flavors of a taco in a salad form. With spiced quinoa, fresh veggies, avocado, and a tangy lime dressing, this salad brings all the vibrant and zesty flavors of tacos without the carbs. It’s a perfect choice for anyone craving Mexican-inspired cuisine on a keto diet.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 1 cup romaine lettuce, chopped
• 1 avocado, diced
• ½ cup cherry tomatoes, halved
• ¼ cup red onion, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. In a small bowl, combine the chili powder, cumin, salt, and pepper. Toss the cooled quinoa with the spice mixture to coat evenly.
2. In a large bowl, mix the spiced quinoa, romaine lettuce, diced avocado, cherry tomatoes, and red onion.
3. In a small bowl, whisk together the lime juice, olive oil, and fresh cilantro.
4. Drizzle the dressing over the salad and toss gently. Serve immediately.

This Taco-Inspired Quinoa Salad is a perfect low-carb lunch that captures the bold flavors of Mexican cuisine. The combination of quinoa with taco spices gives a satisfying base, while the fresh vegetables and creamy avocado provide a refreshing contrast. The lime dressing brings everything together with a zesty kick, making it a fun, filling, and keto-friendly alternative to traditional tacos.

Quinoa and Spinach Salad with Lemon Tahini Dressing

The Quinoa and Spinach Salad with Lemon Tahini Dressing is a nutrient-dense salad that’s both light and fulfilling, with the earthy flavors of quinoa and spinach complemented by a creamy, tangy tahini dressing. This low-carb, keto-friendly salad provides healthy fats, fiber, and plenty of vitamins, making it a perfect choice for a wholesome lunch.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 2 cups fresh spinach, chopped
• ½ cup cucumber, diced
• ¼ cup red onion, finely chopped
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooled quinoa, chopped spinach, cucumber, and red onion.
2. In a separate bowl, whisk together the tahini, lemon juice, olive oil, Dijon mustard, salt, and pepper to create the dressing. If the dressing is too thick, add a small amount of water to thin it out.
3. Drizzle the dressing over the salad and toss gently to coat the ingredients evenly.
4. Serve immediately or refrigerate for 15-20 minutes to allow the flavors to meld.

This Quinoa and Spinach Salad with Lemon Tahini Dressing is a refreshing and creamy salad that’s packed with healthy fats and fiber, making it ideal for a keto lunch. The tahini dressing adds a rich and nutty flavor, while the fresh spinach and quinoa provide a nourishing base. This salad is perfect for anyone looking for a light yet satisfying meal that’s also keto-friendly and full of plant-based goodness.

Grilled Shrimp and Avocado Quinoa Salad

The Grilled Shrimp and Avocado Quinoa Salad is a fresh, protein-packed keto-friendly lunch that combines the richness of avocado with the smokiness of grilled shrimp. Tossed with quinoa, this salad offers a perfect blend of flavors and textures while remaining low in carbs. It’s an ideal choice for anyone looking for a flavorful and satisfying salad that is also light and nutritious.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 8-10 large shrimp, peeled and deveined
• 1 ripe avocado, diced
• 1 small cucumber, diced
• 1 tablespoon olive oil (for grilling shrimp)
• 1 tablespoon lime juice
• 1 tablespoon chopped cilantro
• Salt and pepper to taste
• 1 teaspoon smoked paprika (for shrimp)

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Season the shrimp with olive oil, smoked paprika, salt, and pepper.
2. Grill the shrimp for about 2-3 minutes per side until they turn pink and opaque. Remove them from the grill and set aside.
3. In a large bowl, combine the cooled quinoa, diced avocado, cucumber, and chopped cilantro.
4. Add the grilled shrimp to the salad, drizzle with lime juice, and toss gently to combine.
5. Serve immediately or chill in the fridge for 10-15 minutes for enhanced flavor.

This Grilled Shrimp and Avocado Quinoa Salad is a perfect keto lunch option that’s high in protein and healthy fats, yet low in carbs. The grilled shrimp add a smoky, savory depth, while the creamy avocado balances the texture and flavor. With the freshness of cucumber and a zesty lime dressing, this salad is light, flavorful, and satisfying, making it a great choice for anyone following a low-carb diet.

Quinoa, Kale, and Roasted Pepper Salad

The Quinoa, Kale, and Roasted Pepper Salad is a vibrant and nutrient-packed meal that’s perfect for anyone following a keto diet. The combination of quinoa, kale, and roasted peppers delivers a hearty yet light salad, loaded with vitamins, minerals, and healthy fats. The tangy lemon vinaigrette ties everything together, creating a refreshing and filling lunch option.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 2 cups kale, finely chopped
• 1 red bell pepper, roasted and sliced
• ½ red onion, thinly sliced
• 2 tablespoons olive oil (for roasting pepper)
• 1 tablespoon lemon juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Drizzle the red bell pepper with olive oil, season with salt and pepper, and roast for 20-25 minutes, until softened and slightly charred. Once roasted, slice the pepper into strips.
2. In a large bowl, combine the cooled quinoa, chopped kale, roasted bell pepper, and red onion.
3. In a separate bowl, whisk together the lemon juice, apple cider vinegar, Dijon mustard, olive oil, salt, and pepper to make the vinaigrette.
4. Pour the dressing over the salad and toss to coat all ingredients evenly.
5. Serve immediately or refrigerate for 10-15 minutes to allow the flavors to meld.

This Quinoa, Kale, and Roasted Pepper Salad is a flavorful and nutritious low-carb meal, perfect for a keto lunch. The roasted bell pepper adds a smoky sweetness that contrasts beautifully with the earthy kale. Combined with quinoa, this salad becomes a well-rounded, fiber-rich meal that keeps you full and satisfied. The lemon vinaigrette brings a refreshing tang that enhances the flavors, making this salad an excellent choice for anyone looking for a light yet nutrient-dense meal.

Pesto Chicken and Quinoa Salad

The Pesto Chicken and Quinoa Salad is a delicious and satisfying low-carb meal that’s perfect for a keto lunch. The combination of succulent grilled chicken tossed with vibrant pesto and quinoa creates a flavorful, filling salad. It’s rich in healthy fats, protein, and fiber, making it a great option for anyone craving something both nutritious and delicious.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 1 chicken breast, grilled and sliced
• 2 tablespoons pesto (store-bought or homemade)
• ½ cup cherry tomatoes, halved
• 1 tablespoon olive oil (for grilling chicken)
• 1 tablespoon pine nuts, toasted (optional)
• Salt and pepper to taste

Instructions:

1. Grill the chicken breast, seasoning with salt and pepper, and cook until golden brown and no longer pink inside. Once cooked, slice the chicken thinly.
2. In a large bowl, combine the cooled quinoa, grilled chicken, cherry tomatoes, and pesto.
3. Toss the ingredients together to coat evenly in the pesto.
4. Optionally, sprinkle with toasted pine nuts for added texture and flavor.
5. Serve immediately or refrigerate for 10-15 minutes to allow the flavors to combine.

The Pesto Chicken and Quinoa Salad is a perfect keto-friendly lunch that balances protein and healthy fats while remaining low in carbs. The pesto adds a burst of flavor to the grilled chicken and quinoa, while the cherry tomatoes provide a juicy contrast. The toasted pine nuts (if used) add an extra crunch, making this salad both satisfying and delicious. It’s a great option for a quick, flavorful, and nutritious meal that will leave you feeling energized throughout the day.

Roasted Brussels Sprouts and Bacon Quinoa Salad

This Roasted Brussels Sprouts and Bacon Quinoa Salad is a flavorful, keto-friendly dish that combines the earthy taste of roasted Brussels sprouts with crispy bacon and quinoa. It’s a hearty, low-carb salad full of healthy fats, fiber, and protein, making it an excellent choice for a satisfying lunch. The smoky bacon and roasted sprouts bring a rich flavor that pairs wonderfully with the nutty quinoa base.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 1 cup Brussels sprouts, halved
• 4 slices bacon, cooked and crumbled
• 2 tablespoons olive oil (for roasting Brussels sprouts)
• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the halved Brussels sprouts in olive oil, salt, and pepper, and spread them evenly on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until golden brown and crispy.
2. While the Brussels sprouts are roasting, cook the bacon until crispy, then crumble it into small pieces.
3. In a large bowl, combine the cooled quinoa, roasted Brussels sprouts, and crumbled bacon.
4. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing.
5. Drizzle the dressing over the salad and toss to combine. Serve immediately or refrigerate for a few minutes to enhance the flavors.

The Roasted Brussels Sprouts and Bacon Quinoa Salad is a rich, savory dish that delivers a satisfying combination of flavors and textures. The crispy bacon and caramelized Brussels sprouts create a hearty base, while the quinoa adds a light yet filling component. The tangy balsamic dressing ties the salad together, making it a flavorful, keto-friendly option for lunch. This salad is perfect for those looking for a low-carb meal that’s both indulgent and nutritious.

Greek Chicken Quinoa Salad

The Greek Chicken Quinoa Salad is a refreshing, Mediterranean-inspired low-carb dish that features tender grilled chicken, quinoa, and a variety of fresh vegetables, all topped with tangy feta cheese and a flavorful olive oil-based dressing. This keto-friendly salad is packed with protein, healthy fats, and fiber, making it a complete and satisfying meal.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 1 grilled chicken breast, sliced
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ¼ cup Kalamata olives, sliced
• ½ cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Grill the chicken breast, seasoning it with salt, pepper, and dried oregano, then slice it into strips.
2. In a large bowl, combine the cooked quinoa, diced cucumber, cherry tomatoes, Kalamata olives, and crumbled feta cheese.
3. Add the grilled chicken slices to the salad.
4. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper to create the dressing.
5. Pour the dressing over the salad and toss gently to combine. Serve immediately or chill in the refrigerator for a few minutes to let the flavors meld.

The Greek Chicken Quinoa Salad is a delicious and refreshing option for a keto lunch. The grilled chicken adds lean protein, while the quinoa provides fiber and texture. The combination of fresh vegetables, Kalamata olives, and tangy feta cheese adds richness and Mediterranean flair, while the olive oil-based dressing ties everything together. This salad is perfect for anyone looking for a light yet filling meal that’s both flavorful and nutrient-packed.

Cucumber and Smoked Salmon Quinoa Salad

The Cucumber and Smoked Salmon Quinoa Salad is a light, refreshing, and keto-friendly lunch that combines the smoothness of smoked salmon with the crunch of cucumber and quinoa. The addition of a creamy lemon-dill dressing enhances the flavors, making it a satisfying, low-carb meal full of healthy fats and omega-3s from the salmon.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 4 ounces smoked salmon, flaked
• 1 cucumber, thinly sliced
• 1 tablespoon fresh dill, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooled quinoa, flaked smoked salmon, and sliced cucumber.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss gently to coat. Sprinkle the fresh dill on top for added flavor and garnish.
4. Serve immediately or chill in the refrigerator for 15-20 minutes to allow the flavors to combine.

This Cucumber and Smoked Salmon Quinoa Salad is a refreshing and flavorful low-carb meal that’s perfect for a light lunch. The smoked salmon provides a rich, savory depth, while the crisp cucumber adds a refreshing crunch. The creamy lemon-dill dressing brings everything together, making the salad both tangy and satisfying. With its healthy fats and protein, this salad is a great keto-friendly option that’s as delicious as it is nutritious.

Lemon Garlic Shrimp and Quinoa Salad

The Lemon Garlic Shrimp and Quinoa Salad is a zesty, keto-friendly lunch that’s both fresh and filling. This salad combines succulent shrimp, quinoa, and a lemon-garlic dressing that gives it a refreshing and bold flavor. Packed with protein, healthy fats, and fiber, this dish is ideal for anyone following a low-carb or keto diet, offering a balanced meal that’s light yet satisfying.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 8-10 large shrimp, peeled and deveined
• 2 tablespoons olive oil (for sautéing shrimp)
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
2. Add the shrimp to the skillet and season with salt, pepper, and lemon zest. Cook for 2-3 minutes per side until the shrimp turn pink and are fully cooked.
3. Remove the shrimp from the skillet and set them aside to cool slightly.
4. In a large bowl, combine the cooled quinoa, sautéed shrimp, and lemon juice. Toss gently.
5. Garnish with fresh parsley before serving. Serve immediately or chill for a few minutes for a cooler version.

The Lemon Garlic Shrimp and Quinoa Salad is a vibrant and refreshing meal, perfect for a keto lunch. The shrimp adds a burst of protein and flavor, while the quinoa provides a hearty and satisfying base. The lemon and garlic dressing gives the salad a refreshing, savory kick that complements the shrimp beautifully. This dish is not only low in carbs but also rich in omega-3s, making it a healthy, nutrient-packed choice for anyone seeking a light yet filling meal.

Spicy Tuna and Avocado Quinoa Salad

The Spicy Tuna and Avocado Quinoa Salad is a flavorful, keto-friendly salad that combines the richness of avocado with spicy tuna and quinoa. This salad is perfect for anyone who loves a bit of heat in their meals, offering a fresh, vibrant, and satisfying dish. It’s packed with healthy fats, protein, and fiber, making it a great low-carb lunch option.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 1 can of tuna (preferably in olive oil), drained and flaked
• 1 ripe avocado, diced
• ½ red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon sriracha sauce (adjust to taste)
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large bowl, combine the cooled quinoa, flaked tuna, diced avocado, and red onion.
2. In a small bowl, whisk together the olive oil, sriracha sauce, lime juice, salt, and pepper to create the dressing.
3. Pour the dressing over the salad and toss gently to coat everything evenly.
4. Garnish with fresh cilantro before serving.

The Spicy Tuna and Avocado Quinoa Salad is a perfect keto lunch option with a spicy twist. The creamy avocado balances the heat from the sriracha, while the tuna provides a rich, savory flavor. The quinoa serves as a satisfying, fiber-rich base for this low-carb dish, making it filling and delicious. This salad is quick to prepare and offers a zesty, fresh, and nutritious meal that’s both satisfying and light, ideal for anyone following a keto or low-carb diet.

cauliflower Rice and Quinoa Salad with Lemon Tahini Dressing

The Cauliflower Rice and Quinoa Salad with Lemon Tahini Dressing is a fresh, keto-friendly, and low-carb salad that combines cauliflower rice and quinoa for a satisfying base. The creamy tahini dressing with lemon gives this dish a Mediterranean flair, making it a delicious and nutritious meal that’s perfect for lunch. Packed with healthy fats, fiber, and protein, it’s both filling and light.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 1 cup cauliflower rice (fresh or frozen)
• 1 tablespoon olive oil (for sautéing cauliflower rice)
• ½ cucumber, diced
• ½ red bell pepper, diced
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil (for dressing)
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat 1 tablespoon olive oil in a pan over medium heat and sauté the cauliflower rice for 3-4 minutes, until tender. Set aside to cool.
2. In a large bowl, combine the cooked quinoa, sautéed cauliflower rice, diced cucumber, and red bell pepper.
3. In a small bowl, whisk together the tahini, lemon juice, olive oil, garlic powder, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
5. Garnish with fresh parsley before serving. Serve immediately or chill in the refrigerator for 10-15 minutes.

The Cauliflower Rice and Quinoa Salad with Lemon Tahini Dressing is a flavorful and filling keto lunch option. The combination of quinoa and cauliflower rice provides a hearty base with a light, low-carb feel, while the creamy tahini dressing adds a rich, tangy flavor. The fresh cucumber and bell pepper give the salad a refreshing crunch. This dish is a perfect balance of textures and flavors, making it a nutritious, satisfying, and vibrant meal that’s ideal for those following a keto or low-carb diet.

Note: More recipes are coming soon!