Collect your ingredients, including quinoa, vegetables (such as bell peppers, cucumbers, tomatoes, and red onions), protein sources (such as chickpeas, black beans, or grilled chicken), leafy greens (like spinach or kale), and optional add-ins like feta cheese or nuts.
Rinse the quinoa under cold water in a fine-mesh sieve to remove any bitter coating called saponin. Drain well.
In a pot, combine the rinsed quinoa with water or broth in a 1:2 ratio (1 cup quinoa to 2 cups liquid). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and let it cool slightly.
While the quinoa is cooking, chop your vegetables into bite-sized pieces. Aim for a variety of colors and textures to make the salad visually appealing and nutritious.
In a large mixing bowl, combine the cooked quinoa, chopped vegetables, protein sources, and leafy greens. Toss gently to mix everything together evenly.
Prepare a simple dressing by whisking together olive oil, lemon juice or vinegar (such as balsamic or apple cider vinegar), Dijon mustard, salt, pepper, and any desired herbs or spices. Adjust the seasoning to taste.
Drizzle the dressing over the quinoa salad and toss until all ingredients are coated evenly. Taste and adjust seasoning if necessary.
Transfer the high-protein quinoa salad to serving bowls or plates. Garnish with additional toppings like crumbled feta cheese or chopped nuts if desired. Serve immediately as a nutritious and satisfying meal or side dish.