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close-up photo of the finished salad in a bowl
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4.91 from 21 votes

Italian Quinoa Salad

This Italian Quinoa Salad is simply my favorite way to eat quinoa ever, especially with this Lemon Garlic Vinaigrette. Seriously, grab a fork and dig in.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Salad
Cuisine: Italian
Keyword: Italian quinoa salad, lemon vinaigrette, quinoa salad
Servings: 4 -6
Calories: 490kcal
Author: Sandra


  • 1 1/2 cups uncooked quinoa
  • 3 cups water
  • 1/4 cup fresh basil coarsely chopped
  • 3 cups fresh arugula roughly chopped
  • 1 cup zucchini quartered and sliced
  • 1 cup fresh or roasted tomatoes chopped
  • 8 ounces mozzarella al fresca drained
  • 1 tablespoon Italian or Tuscan seasoning
  • Pinch salt

Sweet Lemon Garlic Vinaigrette

  • 1/2 cup fresh lemon juice
  • 2-3 tablespoons olive oil
  • 1 1/2 tablespoons honey
  • 2 garlic cloves minced
  • 1/2 teaspoon salt
  • pepper to taste


  • Make the vinaigrette by mixing together lemon juice, olive oil, honey, garlic, and salt in a small mason jar or bowl. Set in the fridge to chill until ready to serve.
  • Prepare quinoa according to package directions.
  • Once quinoa is cooked, set in the fridge and chill until completely cooled. Meanwhile prepare arugula, tomatoes, basil, and zucchini, chopping as directed.
  • Once the quinoa has cooled, add to serving bowl, add arugula, basil, zuchinni, and tomatoes; gently toss to combine.
  • Toss the fresh mozzarella with the tablespoon of Italian or Tuscan seasoning. Add the cheese with the seasoning to the salad.
  • Add chilled dressing to the salad and gently toss.
  • Serve immediately or set in the fridge until ready to serve, up to 1 hour before.


Calories: 490kcal | Carbohydrates: 53g | Protein: 20g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 353mg | Potassium: 630mg | Fiber: 6g | Sugar: 9g | Vitamin A: 830IU | Vitamin C: 25.4mg | Calcium: 296mg | Iron: 3.9mg