There is nothing I enjoy more than savoring a sweet, juicy piece of watermelon on a hot summer afternoon, and it is a wonderful addition to salads, too. This quinoa watermelon salad is a delicious way to enjoy this summer favorite.
Juicy watermelon, fluffy quinoa, crisp peppers, and creamy feta are tossed with a bright lemon-mint vinaigrette for a fresh, flavorful salad. It’s a really nice change of pace from a traditional heavy pasta or potato salad.
This recipe is also a delicious way to add more whole grains, produce, and plant-based foods to your table. Quinoa provides protein and fiber, while watermelon and peppers bring plenty of color and antioxidants. Whether you’re serving it alongside grilled chicken at a summer BBQ or bringing it to a potluck, this salad makes eating well feel easy and delicious.
What You Need to Make It
Quinoa – White or multi colored quinoa gives this salad a protein and fiber boost.
Broth or Water – to cook the quinoa in. Broth adds a nice savory flavor, but if you don’t have it handy, water is fine.
Watermelon – regular watermelon or seedless.
Peppers – Red, yellow, or orange peppers will work. I used both red and yellow. They add a little sweet bite.
Red Onion – This also adds a little peppery bite. If you want to tone that down, soak the chopped onion in some cold water for about 10 minutes before mixing it into the salad.
Pistachios – Pistachios add a little crunch and nutty flavor along with some antioxidants and healthy fats. I love the hint of green they add, too.
Feta Cheese – The cheese is optional too, but it adds a nice salty and savory flavor and a Mediterranean feel to this
Parsley – Flat-leaf parsley (also known as Italian parsley) gives this salad a pop of green color, plus an herby bite and some lutein and zeaxanthin, antioxidants that help protect our eyes.
For the Lemon Mint Dressing:
Lemon – Lemon juice and lemon zest provide a zesty punch and pair nicely with the watermelon and feta cheese, bringing a full Mediterranean feel to this hearty salad.
Olive Oil – I pretty much use Extra Virgin Olive Oil in my salad dressings with a few exceptions (like this xxx). I love the grassy, earthy full flavor it provides, not to mention the heart- and brain-healthy fats!
Mint – I have a pot full of fresh mint in my backyard and add it to tea, ice cubes, and Mediterranean-style salads like this one. It adds a sweet note that works so nicely with the watermelon and the saltiness of the feta.
Honey – I originally tried this without the honey, which is why you don’t see it pictured above, but decided it needed just a touch to balance the acidity of the lemons. You can skip it if you want, but I think it is better with a little.
Salt and Pepper – Both help balance the flavors in the salad, and you don’t need much. I use Diamond Crystal Kosher Salt because it adds salty flavor without needing much. Then freshly ground black pepper adds just a hint of a peppery bite.
How to Make It
Step 1 – Make the Dressing
Whisk the olive oil, lemon juice, mint, honey, salt, and pepper in a small bowl or mason jar. Set it aside.
Step 2 – Make the Salad
Cook the quinoa until it is tender. Place the watermelon, vegetables, and parsley in a large bowl. Add the quinoa and toss together. Gently stir in the feta cheese and parsley. Add the dressing and mix carefully.
Step 3 – Chill
You can serve this right away, but the flavors will intensify if you chill it for a couple of hours or overnight.
Serving Suggestions
This refreshing quinoa watermelon salad is the perfect accompaniment for many main dishes.
- Grilled chicken
- Grilled flank steak
- Salmon or other hearty fish
- Grilled or roasted pork tenderloin
If you want to enjoy it as a complete meal, serve it over leafy greens and toss it with any of the following:
- Cooked and chilled shrimp
- Marinated tofu cubes
- Leftover roasted chicken
- Chickpeas
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Frequently Asked Questions – FAQs
Yes, you can use leftover quinoa in this salad. Making grains like quinoa ahead and using them throughout the week is a wonderful way to save time in the kitchen. Store them in an airtight container and use them within a week.
Yes, this salad can be made ahead and is actually better if you do. As the salad chills, the flavors deepen and intensify. But don’t worry if you are crunched for time; it is still delicious when enjoyed right away.
Watermelon is juicy, but in salads like this, it can make the salad a little too watery. The best way to minimize this is to cut the watermelon into small pieces and let it sit for a little while to drain some of the juice. Don’t throw that extra juice away! Add it to smoothies, mix it into water with some mint, or put the leftover juice into an ice cube tray and add those ice cubes to water later.
The quinoa watermelon salad will last for 3 – 5 days in the fridge. It will get a little more watery over time, so it is best enjoyed within the first couple of days.
Yes, you can skip the feta cheese. You can substitute crumbled goat cheese for the feta, or, for a vegetarian, eliminate it altogether.
Quinoa is one of the few grains or seed products that is a complete source of protein, meaning it contains all essential amino acids. ½ cup of cooked quinoa has about 4 grams of protein.
Other Recipes You May Like
If you like quinoa in salads, you may also like some of these:
Zesty Quinoa Salad with Cherries
Lemon Arugula Salad with Quinoa
Quinoa and Watermelon Salad
Ingredients
- ½ cup quinoa
- 1 cup chicken broth, low-salt or vegetable broth or water
- 2 cups cubed watermelon
- 1 cup chopped red bell pepper
- 1 cup chopped orange or yellow bell pepper
- ½ cup diced red onion
- ¼ cup pistachios, lightly salted, chopped
- ⅓ cup crumbled feta cheese
- 2 tbsp chopped fresh flat-leaf parsley
Lemon Mint Vinaigrette
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 2 tsp lemon zest
- ¼ cup chopped fresh mint
- ½ tsp honey
- ½ tsp kosher salt
- ½ tsp black pepper
Instructions
Lemon-Mint Vinaigrette
- In a small bowl or small mason jar, combine the olive oil, lemon juice, lemon zest, mint, honey, salt, and pepper. Stir or shake to combine. Set aside.
Quinoa and Watermelon Salad
- Cook the quinoa in broth or water according to the package directions. Fluff when it is tender and has absorbed all the liquid. Cool to room temperature while you prep the vegetables and watermelon.
- Place quinoa, watermelon, pepper, and onion in a large bowl and gently combine. Stir in the feta cheese, pistachios, and parsley.
- Toss with the dressing, then refrigerate to chill. Chill for at least 2 hours, or overnight. The flavors will intensify the longer it chills.
