This anti-inflammatory quinoa salad is a light yet satisfying meal designed for everyday nourishment. Fresh leafy greens, cooked quinoa, herbs, healthy fats, and powerful seeds come together in a vibrant bowl that supports overall wellness while tasting fresh and comforting. It’s quick to assemble, easy to digest, and ideal for lunch, dinner, or meal prep.
Why You’ll Love This Recipe
It’s quick and easy, ready in about 10 minutes when quinoa is already cooked
Naturally rich in anti-inflammatory nutrients and antioxidants
Light but filling, thanks to plant-based protein and fiber
Perfect for meal prep and customizable to your preferences
Fresh, clean flavors with simple ingredients
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 cups fresh spinach, chopped
1 cup cooked quinoa, cooled
1 small handful fresh basil leaves, finely chopped
1 small bunch fresh parsley, finely chopped
1 medium tomato, finely chopped
1 small sweet pepper, finely chopped
1 small red onion, finely chopped
1 ripe avocado, diced
1 tablespoon olives, pitted and finely chopped
1 tablespoon black cumin seeds (nigella)
1 tablespoon ground flaxseed
1 tablespoon flax oil
1 tablespoon fresh lemon juice, or to taste
salt, to taste
black pepper, to taste
Directions
Wash all vegetables thoroughly and allow them to dry.
Chop the spinach, herbs, tomato, sweet pepper, red onion, and avocado as directed.
In a large mixing bowl, add the cooked quinoa and all chopped vegetables.
Sprinkle in the black cumin seeds and ground flaxseed.
Drizzle with flax oil and fresh lemon juice.
Season with salt and black pepper to taste.
Gently toss until everything is evenly combined.
Serve immediately or refrigerate for later.
Servings and timing
Servings: 2
Prep time: 10 minutes
Total time: 10 minutes
Variations
Replace spinach with arugula, kale, or mixed lettuce for a different green base
Use chopped carrots, beets, radishes, or roasted butternut squash instead of tomato and pepper
Swap red onion for scallions if you prefer a milder flavor
Add chickpeas or cooked lentils for extra plant-based protein
Use olive oil instead of flax oil if needed, though the omega balance will change
Storage/Reheating
Store the salad in an airtight container in the refrigerator for up to 2 days.
For best texture, add avocado just before serving.
This salad is meant to be enjoyed cold or at room temperature and does not require reheating.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare it up to 24 hours in advance. Add avocado just before serving for best freshness.
Is this salad suitable for meal prep?
Yes, it works well for meal prep, especially if quinoa is cooked ahead of time.
Can I eat this salad every day?
Yes, it’s made with whole, nutrient-dense ingredients and can be part of a balanced daily diet.
What can I use instead of quinoa?
You can use cooked millet, buckwheat, or brown rice if you prefer.
Is this recipe gluten-free?
Yes, quinoa is naturally gluten-free.
Can I skip the flax oil?
You can, but flax oil adds beneficial fats. Olive oil is a good alternative.
What does black cumin taste like?
It has a slightly bitter, peppery, and earthy flavor that adds depth to salads.
Can I add a protein source?
Yes, cooked legumes like lentils or chickpeas pair well with this salad.
Is this salad good for weight management?
It is high in fiber and healthy fats, which can help support satiety.
Can I serve this as a side dish?
Absolutely, it works well as both a light main meal or a nutritious side.
Conclusion
This anti-inflammatory quinoa salad is a simple, nourishing recipe that fits effortlessly into a healthy lifestyle. With fresh greens, wholesome grains, and powerful seeds, it delivers both flavor and function in every bite. Whether enjoyed fresh or prepared ahead, it’s a reliable go-to meal that supports balance, energy, and well-being.
This anti-inflammatory quinoa salad combines nutrient-dense ingredients like spinach, avocado, herbs, and seeds with fluffy quinoa and a lemony flax oil dressing for a refreshing, wholesome dish that’s quick to prepare and supports overall wellness.
Ingredients
4 cups fresh spinach, chopped
1 cup cooked quinoa, cooled
1 small handful fresh basil, finely chopped
1 small bunch fresh parsley, finely chopped
1 medium tomato, finely chopped
1 small sweet pepper, finely chopped
1 small red onion, finely chopped
1 ripe avocado, diced
1 tablespoon olives, pitted and finely chopped
1 tablespoon black cumin seeds (nigella)
1 tablespoon ground flaxseed
1 tablespoon flax oil
1 tablespoon fresh lemon juice, or to taste
Salt and black pepper, to taste
Instructions
Wash and dry all vegetables thoroughly.
Chop spinach, herbs, tomato, pepper, onion, and avocado as directed.
In a large bowl, combine the cooked quinoa and all chopped vegetables.
Add black cumin seeds and ground flaxseed.
Drizzle with flax oil and lemon juice.
Season with salt and pepper, then toss gently to combine.
Serve immediately or refrigerate for later use.
Notes
For the best texture, add avocado just before serving.
You can substitute olive oil for flax oil if needed.
