15 Healthy Friday Quinoa Recipes You’ll Love

Friday night is the perfect time to enjoy a healthy, hearty, and delicious dinner.

Quinoa is a versatile superfood that is packed with protein, fiber, and essential nutrients.

It cooks quickly and pairs well with vegetables, meats, and flavorful sauces.

These 15 Friday quinoa recipes are designed to make your dinner exciting and wholesome.

From savory casseroles and salads to warm bowls and stir-fries, there’s a recipe for every taste.

You’ll discover easy, nutritious, and satisfying ways to make quinoa the star of your Friday night meals.

15 Healthy Friday Quinoa Recipes You’ll Love

With these 15 Friday quinoa recipes, eating healthy has never been more delicious.

Quinoa’s versatility allows you to create meals that are flavorful, filling, and easy to prepare.

Whether you prefer plant-based dishes, protein-packed bowls, or vibrant salads, there is something for everyone.

These recipes are perfect for busy schedules, casual dinners, or family meals.

Incorporate them into your weekly routine to enjoy nutritious and satisfying meals every Friday.

Quinoa proves that healthy eating can be simple, tasty, and fun for your weekend dinners.

Quinoa and Roasted Vegetable Bowl

This quinoa bowl is vibrant, nutritious, and packed with roasted vegetables and fresh herbs.

It is a perfect Friday dinner that is both hearty and light.

The roasted vegetables add a smoky sweetness while quinoa provides protein and fiber.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 small red onion, chopped
• 2 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp paprika
• Salt and black pepper to taste
• 2 tbsp fresh parsley, chopped

Instructions:

• Preheat oven to 400°F (200°C).
• In a medium saucepan, combine quinoa and vegetable broth.
• Bring to a boil, then reduce heat and simmer covered for 15 minutes.
• Remove from heat and let quinoa sit for 5 minutes.
• Meanwhile, place zucchini, bell pepper, cherry tomatoes, and red onion on a baking sheet.
• Drizzle vegetables with olive oil and season with garlic powder, paprika, salt, and black pepper.
• Roast vegetables in the oven for 20–25 minutes until tender and slightly caramelized.
• Fluff the quinoa with a fork and transfer to a serving bowl.
• Top quinoa with roasted vegetables and sprinkle with fresh parsley.
• Serve warm as a main dish or side.

Colorful, wholesome, and packed with nutrients, this quinoa bowl is both satisfying and light.

The roasted vegetables perfectly complement the nutty texture of quinoa.

It is an ideal Friday dinner for a healthy and flavorful meal.

Lemon Herb Quinoa Salad

This refreshing salad combines fluffy quinoa with citrusy lemon, fresh herbs, and crunchy vegetables.

It is light, tangy, and perfect for a Friday evening meal.

The lemon dressing brightens the nutty quinoa while herbs add aromatic freshness.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ¼ cup red onion, finely chopped
• ¼ cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

• In a medium saucepan, combine quinoa and water.
• Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
• Remove from heat and let quinoa cool for 5 minutes.
• In a large bowl, combine cucumber, cherry tomatoes, red onion, parsley, and mint.
• Fluff the quinoa with a fork and add to the vegetable mixture.
• In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.
• Pour the dressing over the quinoa and vegetables.
• Toss gently to combine all ingredients thoroughly.
• Chill in the refrigerator for 10–15 minutes before serving.
• Serve as a light dinner or refreshing side dish.

Bright, tangy, and aromatic, this quinoa salad is refreshing and nutritious.

The lemon and herbs enhance the quinoa’s natural nutty flavor.

It is a perfect Friday meal for light, healthy eating.

Quinoa and Black Bean Casserole

This casserole combines protein-rich quinoa with black beans, tomatoes, and melted cheese.

It is a hearty and satisfying Friday dinner that is easy to prepare.

The cheesy topping adds richness while the quinoa and beans provide fullness and flavor.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup diced tomatoes
• ½ cup shredded cheddar cheese
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp garlic powder
• Salt and black pepper to taste
• 2 tbsp fresh cilantro, chopped

Instructions:

• Preheat oven to 375°F (190°C).
• In a saucepan, combine quinoa and vegetable broth.
• Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
• Fluff cooked quinoa with a fork and transfer to a large mixing bowl.
• Add black beans, corn, diced tomatoes, cumin, chili powder, garlic powder, salt, and black pepper.
• Stir thoroughly until ingredients are evenly combined.
• Pour the mixture into a greased 9×13-inch baking dish.
• Sprinkle shredded cheddar cheese evenly on top.
• Cover with foil and bake for 20 minutes.
• Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.
• Garnish with chopped cilantro before serving.

Hearty, flavorful, and protein-packed, this casserole is perfect for family dinners.

The combination of quinoa, beans, and cheese creates a balanced, filling meal.

It is a delicious and satisfying Friday night dinner option.

Quinoa and Spinach Stuffed Peppers

This recipe features bell peppers stuffed with a flavorful quinoa and spinach mixture.

It is colorful, nutritious, and perfect for a Friday evening dinner.

The mixture is aromatic, cheesy, and packed with healthy ingredients.

Ingredients:

• 4 large bell peppers, tops removed and seeds discarded
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 cups fresh spinach, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• ½ cup shredded mozzarella cheese
• 2 tbsp olive oil
• Salt and black pepper to taste
• 1 tsp dried oregano

Instructions:

• Preheat oven to 375°F (190°C).
• In a saucepan, combine quinoa and vegetable broth.
• Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
• In a skillet, heat olive oil over medium heat.
• Add chopped onion and garlic, cooking until fragrant and translucent.
• Stir in chopped spinach and cook until wilted.
• Combine cooked quinoa with the spinach mixture in a large bowl.
• Season with salt, black pepper, and dried oregano.
• Stuff the bell peppers with the quinoa-spinach mixture, packing them tightly.
• Place stuffed peppers in a greased baking dish.
• Sprinkle shredded mozzarella over the top of each pepper.
• Cover with foil and bake for 20 minutes.
• Remove foil and bake for an additional 10 minutes until cheese is golden and bubbly.

Colorful, hearty, and flavorful, these stuffed peppers are a wholesome meal.

The quinoa and spinach mixture perfectly complements the sweetness of bell peppers.

It is a nutritious and satisfying Friday dinner option.

Quinoa Stir-Fry with Vegetables

This stir-fry features quinoa tossed with crisp vegetables, garlic, and soy sauce.

It is quick, flavorful, and perfect for a busy Friday evening dinner.

The vegetables stay crunchy while quinoa absorbs the savory sauce for a satisfying meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup broccoli florets
• 1 cup sliced bell peppers
• 1 carrot, julienned
• 2 cloves garlic, minced
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp ginger, grated
• Salt and black pepper to taste
• 2 green onions, sliced

Instructions:

• In a saucepan, combine quinoa and vegetable broth.
• Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
• In a large skillet or wok, heat sesame oil over medium-high heat.
• Add minced garlic and grated ginger, sautéing for 1–2 minutes until fragrant.
• Add broccoli, bell peppers, and carrot to the skillet.
• Stir-fry vegetables for 5–6 minutes until crisp-tender.
• Add cooked quinoa to the skillet and toss to combine.
• Pour in soy sauce and mix thoroughly until all ingredients are coated evenly.
• Cook for an additional 2–3 minutes to allow flavors to meld.
• Remove from heat and garnish with sliced green onions before serving.

Quick, colorful, and full of flavor, this quinoa stir-fry is a nutritious meal.

The vegetables retain their crunch while the quinoa absorbs the savory sauce.

It is a perfect, easy, and healthy Friday dinner option

Quinoa and Chickpea Buddha Bowl

This quinoa Buddha bowl is hearty, nutritious, and bursting with vibrant flavors.

It combines protein-rich quinoa and chickpeas with roasted vegetables and a creamy tahini dressing.

Every bite is satisfying, wholesome, and perfect for a healthy Friday dinner.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup roasted sweet potatoes, diced
• 1 cup broccoli florets, roasted
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and black pepper to taste
• ¼ cup tahini
• 2 tbsp lemon juice
• 1 tsp maple syrup
• 1 tbsp water to thin dressing
• Fresh parsley for garnish

Instructions:

• Preheat oven to 400°F (200°C).
• Toss diced sweet potatoes and broccoli florets with olive oil, smoked paprika, salt, and black pepper.
• Spread vegetables evenly on a baking sheet and roast for 20–25 minutes until tender and slightly caramelized.
• In a saucepan, combine quinoa and water or vegetable broth.
• Bring to a boil, reduce heat, cover, and simmer for 15 minutes until quinoa is cooked and fluffy.
• Fluff the quinoa with a fork and transfer to a large serving bowl.
• In a small bowl, whisk together tahini, lemon juice, maple syrup, and water to make a creamy dressing.
• Add roasted vegetables and chickpeas to the quinoa.
• Drizzle with tahini dressing and toss gently to combine all ingredients evenly.
• Garnish with chopped parsley before serving.

Colorful, hearty, and packed with protein, this Buddha bowl is filling and nutritious.

The roasted vegetables and chickpeas perfectly complement the fluffy quinoa.

It is a satisfying and wholesome Friday dinner that feels indulgent yet healthy.

Quinoa and Mushroom Risotto

This quinoa risotto is creamy, flavorful, and comforting, featuring earthy mushrooms.

It is a healthier alternative to traditional risotto and perfect for a cozy Friday dinner.

The quinoa absorbs the savory broth and cheese for a rich, creamy texture.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup mushrooms, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• ½ cup grated Parmesan cheese
• ¼ cup heavy cream (optional)
• 1 tsp thyme, fresh or dried
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

• Heat olive oil in a large skillet over medium heat.
• Add chopped onion and sauté until translucent and fragrant, about 3–4 minutes.
• Stir in minced garlic and cook for 1 minute until aromatic.
• Add sliced mushrooms and cook for 5–6 minutes until soft and slightly browned.
• In a saucepan, bring vegetable broth to a gentle simmer.
• Add quinoa to the skillet with mushrooms and stir to coat grains in oil.
• Gradually add hot broth, one ladle at a time, stirring frequently.
• Allow quinoa to absorb liquid before adding more broth, continuing until quinoa is tender and creamy, about 15–18 minutes.
• Stir in Parmesan cheese, heavy cream (if using), and thyme.
• Season with salt and black pepper to taste.
• Remove from heat and garnish with fresh parsley before serving.

Creamy, earthy, and flavorful, this quinoa risotto is comforting and satisfying.

The mushrooms and Parmesan cheese create a rich, indulgent texture without heaviness.

It is an elegant and cozy Friday dinner that will impress everyone.

Spicy Quinoa and Tofu Stir-Fry

This quinoa stir-fry combines protein-packed tofu with crisp vegetables and a spicy, savory sauce.

It is quick, flavorful, and perfect for a busy Friday night dinner.

The bold flavors make it both satisfying and exciting for the palate.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 block firm tofu, cubed
• 1 cup bell peppers, sliced
• 1 cup snap peas
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 3 tbsp soy sauce
• 1 tbsp sriracha or chili sauce
• 1 tbsp sesame oil
• 2 green onions, chopped
• Sesame seeds for garnish

Instructions:

• In a saucepan, combine quinoa and water or vegetable broth.
• Bring to a boil, reduce heat, cover, and simmer for 15 minutes until fluffy.
• Pat tofu cubes dry and heat sesame oil in a large skillet or wok over medium-high heat.
• Add tofu and cook for 4–5 minutes, turning occasionally, until golden and crispy.
• Remove tofu from skillet and set aside.
• In the same skillet, add garlic, ginger, bell peppers, snap peas, and carrot.
• Stir-fry vegetables for 5–6 minutes until crisp-tender.
• Return tofu to the skillet and add cooked quinoa.
• Pour soy sauce and sriracha over the mixture and toss thoroughly to coat evenly.
• Cook for 2–3 minutes to allow flavors to meld.
• Remove from heat and garnish with chopped green onions and sesame seeds.

Bold, spicy, and packed with protein, this stir-fry is filling and satisfying.

The crispy tofu and fresh vegetables perfectly complement the nutty quinoa.

It is a quick, flavorful, and nutritious Friday dinner option.

Quinoa and Avocado Salad with Lemon Dressing

This quinoa salad is fresh, creamy, and bursting with citrusy flavor.

It combines avocado, cherry tomatoes, cucumber, and a zesty lemon dressing for a refreshing Friday dinner.

The salad is light, nutritious, and perfect for a healthy end-of-week meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 2 tbsp red onion, finely chopped
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh cilantro or parsley, chopped

Instructions:

• In a saucepan, combine quinoa and water.
• Bring to a boil, reduce heat, cover, and simmer for 15 minutes until fluffy.
• Remove from heat and let quinoa cool for 5 minutes.
• In a large bowl, combine diced avocado, cherry tomatoes, cucumber, and red onion.
• Fluff quinoa with a fork and add to the vegetable mixture.
• In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper to make the dressing.
• Pour dressing over quinoa and vegetables.
• Toss gently to combine all ingredients thoroughly.
• Garnish with fresh cilantro or parsley before serving.

Bright, creamy, and refreshing, this salad is a light and satisfying meal.

The avocado and lemon dressing enhance the nutty flavor of the quinoa.

It is perfect for a healthy, quick, and flavorful Friday dinner.

Quinoa and Sweet Potato Chili

This quinoa chili is hearty, warming, and packed with vegetables and spices.

It is perfect for a cozy Friday dinner that is both filling and nutritious.

The sweet potato adds natural sweetness while quinoa provides protein and texture.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 large sweet potato, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• Salt and black pepper to taste
• 2 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

• Heat olive oil in a large pot over medium heat.
• Add chopped onion and garlic and sauté until translucent and fragrant, about 3–4 minutes.
• Stir in chili powder, cumin, smoked paprika, salt, and black pepper to toast the spices.
• Add diced sweet potato, black beans, and diced tomatoes to the pot.
• Pour in vegetable broth and bring to a gentle boil.
• Reduce heat, cover, and simmer for 15–20 minutes until sweet potatoes are tender.
• In a separate saucepan, cook quinoa with 2 cups water or broth for 15 minutes until fluffy.
• Fluff quinoa and stir into the chili, mixing evenly.
• Cook for an additional 5 minutes to allow flavors to meld.
• Serve hot, garnished with fresh cilantro.

Hearty, flavorful, and comforting, this chili is packed with protein and nutrients.

The sweet potatoes and quinoa create a satisfying texture and natural sweetness.

It is a perfect, warming, and healthy Friday dinner option

Quinoa and Roasted Cauliflower Bowl

This quinoa bowl features nutty quinoa topped with tender roasted cauliflower and a tangy tahini drizzle.

It is a hearty, healthy, and satisfying Friday dinner.

The roasted cauliflower adds a caramelized sweetness that complements the quinoa perfectly.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 small cauliflower head, cut into florets
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and black pepper to taste
• ¼ cup tahini
• 2 tbsp lemon juice
• 1 tbsp water to thin sauce
• 2 tbsp fresh parsley, chopped

Instructions:

• Preheat oven to 425°F (220°C).
• Toss cauliflower florets with olive oil, smoked paprika, salt, and black pepper.
• Spread cauliflower evenly on a baking sheet and roast for 20–25 minutes until golden brown and tender.
• In a medium saucepan, combine quinoa and vegetable broth.
• Bring to a boil, reduce heat, cover, and simmer for 15 minutes until fluffy.
• Fluff quinoa with a fork and transfer to a serving bowl.
• In a small bowl, whisk together tahini, lemon juice, and water to make a smooth dressing.
• Top quinoa with roasted cauliflower and drizzle with tahini sauce.
• Sprinkle with fresh parsley for garnish.
• Serve warm as a nutritious main or side dish.

Nutty, flavorful, and wholesome, this quinoa bowl is hearty yet light.

The roasted cauliflower and tahini sauce enhance the natural flavors of the grains.

It is an ideal Friday dinner for a healthy, satisfying meal.

Quinoa and Kale Power Salad

This quinoa salad is packed with protein, fiber, and vibrant greens.

It combines quinoa, kale, avocado, and a zesty citrus dressing for a nutrient-dense Friday dinner.

The crunchy kale and creamy avocado create a delicious texture contrast.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 2 cups chopped kale, stems removed
• 1 avocado, diced
• ½ cup cherry tomatoes, halved
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• ½ tsp salt
• ¼ tsp black pepper
• 1 tsp Dijon mustard

Instructions:

• In a medium saucepan, combine quinoa and water.
• Bring to a boil, reduce heat, cover, and simmer for 15 minutes until fluffy.
• Remove from heat and let quinoa cool slightly.
• Massage chopped kale with 1 tbsp olive oil and a pinch of salt for 2–3 minutes to soften.
• In a small bowl, whisk together remaining olive oil, lemon juice, Dijon mustard, salt, and black pepper to create dressing.
• Combine quinoa, massaged kale, diced avocado, and cherry tomatoes in a large bowl.
• Pour dressing over the salad and toss gently to combine all ingredients.
• Adjust seasoning as needed.
• Serve immediately or chill for 10 minutes before serving.

Bright, creamy, and nutrient-packed, this salad is both satisfying and refreshing.

The kale, avocado, and quinoa combine for a perfect texture and flavor balance.

It is a quick, healthy, and delicious Friday dinner option.

Quinoa and Lentil Stuffed Zucchini

This dish features zucchini boats stuffed with a hearty quinoa and lentil mixture.

It is flavorful, nutritious, and perfect for a filling Friday dinner.

The stuffing is aromatic, savory, and lightly spiced for extra depth.

Ingredients:

• 4 medium zucchinis, halved lengthwise, seeds scooped
• 1 cup quinoa, rinsed
• 1 cup cooked lentils
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• ½ tsp smoked paprika
• 2 tbsp olive oil
• Salt and black pepper to taste
• ¼ cup shredded mozzarella cheese

Instructions:

• Preheat oven to 375°F (190°C).
• In a saucepan, combine quinoa with 2 cups water or vegetable broth.
• Bring to a boil, reduce heat, cover, and simmer for 15 minutes until cooked.
• In a skillet, heat olive oil over medium heat.
• Sauté onion and garlic until translucent and fragrant.
• Stir in cooked lentils, cumin, smoked paprika, salt, and black pepper.
• Mix in cooked quinoa and remove from heat.
• Stuff zucchini halves evenly with the quinoa-lentil mixture.
• Place stuffed zucchinis in a greased baking dish.
• Sprinkle shredded mozzarella over the tops of the zucchini boats.
• Cover with foil and bake for 20 minutes.
• Remove foil and bake for an additional 10 minutes until cheese is melted and golden.
• Allow to cool for 5 minutes before serving.

Hearty, savory, and satisfying, these stuffed zucchini boats are wholesome and flavorful.

The quinoa and lentil mixture perfectly complements the tender zucchini.

It is a nutritious and delicious Friday dinner option for the whole family.

Curried Quinoa and Vegetable Skillet

This quinoa skillet is aromatic, spicy, and packed with colorful vegetables.

It combines quinoa, bell peppers, carrots, peas, and a fragrant curry sauce for a flavorful Friday dinner.

The spices enhance the natural sweetness of the vegetables and the nutty quinoa.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup diced carrots
• 1 cup bell peppers, diced
• ½ cup peas
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp curry powder
• ½ tsp turmeric
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions:

• Heat olive oil in a large skillet over medium heat.
• Sauté onion and garlic until fragrant and translucent.
• Add carrots and bell peppers, cooking for 5–6 minutes until slightly softened.
• Stir in curry powder, turmeric, salt, and black pepper.
• Pour in vegetable broth and bring to a gentle simmer.
• Add quinoa and peas, stirring to combine evenly.
• Cover and cook for 15 minutes until quinoa is tender and has absorbed the broth.
• Remove from heat and fluff quinoa gently with a fork.
• Garnish with fresh cilantro before serving.

Spicy, colorful, and packed with nutrients, this skillet is a flavorful and filling meal.

The vegetables and spices perfectly enhance the quinoa’s natural nutty flavor.

It is a quick, healthy, and satisfying Friday dinner option.

Mediterranean Quinoa Salad with Feta

This salad features quinoa mixed with cucumbers, tomatoes, olives, and crumbled feta cheese.

It is refreshing, protein-packed, and perfect for a light Friday dinner.

The combination of fresh vegetables and feta creates a vibrant Mediterranean flavor profile.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ½ cup Kalamata olives, sliced
• ¼ cup red onion, finely chopped
• ½ cup crumbled feta cheese
• 2 tbsp olive oil
• 2 tbsp lemon juice
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions:

• In a saucepan, combine quinoa and water.
• Bring to a boil, reduce heat, cover, and simmer for 15 minutes until fluffy.
• Allow quinoa to cool slightly, then fluff with a fork.
• In a large bowl, combine cherry tomatoes, cucumber, olives, red onion, and crumbled feta.
• Add the cooked quinoa to the vegetable mixture.
• In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.
• Pour dressing over the salad and toss gently to combine.
• Garnish with fresh parsley before serving.

Fresh, vibrant, and protein-packed, this Mediterranean salad is light yet satisfying.

The feta cheese adds a creamy, tangy touch to the nutty quinoa.

It is a perfect, healthy, and flavorful Friday dinner option.