Sumac Quinoa Salad

Category Salad | Vegan | Gluten-Free | Healthy
Servings 2-4
Prep Time 15 minutes
Cook Time 15 Minutes

Intro

This Sumac Quinoa Salad is a fresh, zesty, and nutrient-packed dish that brings a Middle Eastern twist to your everyday salad bowl. The citrusy brightness of sumac, combined with lemon juice and extra virgin olive oil, creates a vibrant dressing that pairs beautifully with quinoa’s light texture. Crisp cucumber, juicy tomatoes, and sharp red onion round out the salad with crunch and flavor.

Perfect as a light lunch, side dish, or picnic favorite, this salad is naturally vegan, gluten-free, and easy to prepare ahead of time.

Ingredients

1 cup cooked quinoa (cooled)
½ cup cucumber, finely chopped
½ cup ripe tomatoes, finely chopped
¼ cup red onion, finely chopped
2 tbsp olive oil
1 tbsp ground sumac
2 tbsp fresh lemon juice
Salt, to taste

Optional Add-ins: Chopped parsley, mint, crumbled feta, chickpeas, or olives

Instructions

Prepare the Salad Base

In a large mixing bowl, combine the cooked quinoa, cucumber, tomatoes, and red onion. Stir gently to mix.

Tip: For best texture, make sure the quinoa is fully cooled and fluffed with a fork before mixing it with the vegetables.

Make the Dressing

In a small bowl, whisk together the olive oil, sumac, lemon juice, and salt until emulsified and well-blended.

Toss the Salad

Pour the dressing over the quinoa and vegetable mixture. Toss everything together until evenly coated. Taste and adjust seasoning with extra salt or lemon juice if needed.

Chill and Serve

Let the salad sit for 10–15 minutes to allow the flavors to meld or refrigerate and serve chilled. It’s also delicious at room temperature.

Serving Suggestions

Serve alongside grilled meats, falafel, or stuffed grape leaves
Use as a base for a grain bowl with roasted veggies or protein
Garnish with fresh herbs or a sprinkle of toasted nuts or seeds

Recipe Video

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