January 8, 2026

Quinoa Salad with Maple & Dijon Vinaigrette

This quinoa salad with maple and dijon vinaigrette is the perfect post-holiday detox salad. It’s packed with protein, fiber, vitamins and antioxidants from whole food ingredients. It has a flavorful profile, health benefits and is easy to prepare. And it’s perfectly balanced between the sweet (maple syrup, dried cranberries) and savory (dijon mustard, olive oil, vegan feta and fresh veggies). This salad works well as a light lunch, a side dish, or a make-ahead meal.

bowl of cooked quinoa being held by two hands seen from above

This quinoa salad is ideal for meal prepping as it refrigerates well for several days. As such, it’s a perfect grab-and-go option for healthy lunches and a reliable potluck dish. Since quinoa is protein-rich and high in fiber we will not be adding any beans, tofu or seitan. But feel free to add your choice of protein if you wish. We will, however, add toasted almonds to provide a crunch to this salad.

maple dijon vinaigrette in bowl aside wooden spoon seen from above

The maple and dijon vinaigrette is the ‘star of the show’; it ties all the textures and flavors in this salad together seamlessly. I prefer homemade dressings, which are healthier in comparison to the bottled dressings found in grocery stores.

bowl of quinoa salad with maple dijon vinaigrette being drizzled onto it from above

I encourage you to share your experience in the comments below if you tried this Quinoa Salad with Maple & Dijon Vinaigrette Recipe or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!

Quinoa Salad with Maple & Dijon Vinaigrette

Zahra

This quinoa salad with maple and dijon vinaigrette is the perfect post-holiday detox salad. It’s packed with protein, fiber, and antioxidants.

5 from 1 vote

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Prep Time 15

Cook Time 15

Total Time 30

Course Salad

Servings 4 people

Ingredients

1 cup Quinoa
2 cups Water
2 tbsp Almonds chopped
½ cup Cucumber diced
½ cup Cherry Tomatoes diced
¼ cup Fresh Parsley or Basil finely diced
¼ cup Dried Cranberries
¼ cup Vegan Feta Crumbles

Vinaigrette

¼ cup Olive Oil
2 tbsp Lemon Juice
2 tsp Maple Syrup
1 tsp Dijon Mustard
¼ tsp Salt or to taste
⅛ tsp Black Pepper or to taste

Instructions

In a small deep pot, bring water to boil, then add quinoa. Cook over low-medium heat until water is dissolved. Remove from heat and allow quinoa to cool down a little.
In the meantime, toast almonds in a small skillet over medium heat until golden brown. Then set aside.
In a medium mixing bowl add olive oil, lemon juice, maple syrup, dijon mustard, salt and pepper. Whisk ingredients together.
In the same bowl add cucumber, cherry tomatoes, parsley or basil, dried cranberries, vegan feta crumbles, boiled quinoa and toasted almonds. Gently toss salad, mixing everything together well.
Serve chilled.