Ground Beef and Quinoa Salad

Name: Ground Beef and Quinoa Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb ground beef; 1 cup quinoa, rinsed; 2 cups water; 1 red bell pepper, diced; 1 cucumber, diced; 1 cup cherry tomatoes, halved; 1/4 cup red onion, finely chopped; 1/4 cup fresh parsley, chopped; Salt and pepper to taste; 1/4 cup olive oil; 3 tablespoons apple cider vinegar; 1 tablespoon Dijon mustard; 1 teaspoon garlic powder; Salt and pepper to taste

Highlighted under: Healthy & Light

I love making this Ground Beef and Quinoa Salad on busy weeknights because it’s both quick and satisfying. Packed with protein and vibrant veggies, this dish has become a staple in my home. The combination of savory ground beef, fluffy quinoa, and crunchy bell peppers creates a delightful texture that makes each bite a pleasure. Plus, it’s a fantastic option for meal prep, allowing us to enjoy healthy lunches throughout the week. Let's dive into this nourishing salad that the whole family will love!

Created by

Emily

Last updated on 2026-01-30T18:22:27.833Z

When I first experimented with this Ground Beef and Quinoa Salad, I was looking for something hearty yet nutritious. The first bite confirmed I had struck gold! The seasoned beef pairs wonderfully with the nutty quinoa, creating a filling meal that's both delicious and good for me.

One of my favorite tips is to let the quinoa cool before mixing it with the other ingredients. This keeps the salad fresh and ensures the veggies remain crisp. I often add some avocado for creaminess, which takes it to another level!

        Why You Will Love This Recipe
        A balanced meal with protein, fiber, and healthy fats
Vibrant colors and flavors make it visually appealing
Versatile enough to customize with your favorite vegetables

      

Choosing Quality Ingredients

For this Ground Beef and Quinoa Salad, the quality of your ingredients can significantly impact the final flavor. Choose grass-fed ground beef if possible; it usually has a richer taste and better fat content. When selecting vegetables, opt for firm and vibrant bell peppers and cucumbers, as these will add both flavor and crunch to your salad. Fresh tomatoes are best, as their juiciness complements the other ingredients beautifully, so avoid overripe or mushy ones.

Quinoa is another key player in this dish. Rinse it thoroughly under cold water before cooking to remove its natural coating called saponin, which can impart a bitter flavor. If you prefer, you can substitute quinoa with couscous or bulgur for different textures, but keep in mind that cooking times may vary. Each of these options brings its unique nutty flavor, adding depth to your salad.

Storage and Meal Prep Tips

Meal prepping this salad is straightforward and ensures you have nutritious meals ready throughout the week. After preparing, store the salad in an airtight container in the refrigerator for up to three days. Keep the dressing separate until you're ready to serve, as this preserves the freshness of the vegetables and prevents them from becoming soggy. If you find the salad getting a bit dry on day three, simply revisit the dressing recipe to whip up a quick batch for added moisture.

For those looking to make larger quantities, this recipe scales well. Double the ingredients while following the same cooking methods. Just ensure that your skillet is large enough to accommodate the increased quantity of ground beef, and consider cooking the beef in batches if necessary. Storing leftovers properly will also ensure that you can enjoy this dish without losing any flavors or textures.

Versatility and Customization

One of the best aspects of the Ground Beef and Quinoa Salad is its versatility. You can easily swap in your favorite vegetables based on what you have on hand or what’s in season. Zucchini, corn, or even shredded carrots work wonderfully here. This adaptability allows you to keep the recipe exciting, tailoring it to your and your family's specific tastes or dietary needs. Just keep in mind to maintain a balance of colors and textures for the best results.

If you want to make this dish vegetarian or vegan, consider substituting the ground beef with lentils or plant-based meat alternatives. Cook the lentils separately until tender before adding them to the salad, adjusting seasonings accordingly. This not only keeps the protein content high but also makes it a hearty meal. Remember, the key to this dish is in the fresh ingredients and balanced dressing, so don’t hesitate to experiment!

Ingredients

Salad Ingredients

1 lb ground beef
1 cup quinoa, rinsed
2 cups water
1 red bell pepper, diced
1 cucumber, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
Salt and pepper to taste

Dressing Ingredients

1/4 cup olive oil
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon garlic powder
Salt and pepper to taste

Instructions

Cook the Quinoa

In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce to a simmer and cover. Cook for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.

Prepare the Ground Beef

In a large skillet over medium heat, add the ground beef. Cook until browned, about 7-10 minutes, breaking it apart with a spatula. Season with salt and pepper. Drain excess fat and let it cool slightly.

Make the Dressing

In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper until well combined.

Combine Salad Ingredients

In a large bowl, combine the cooked quinoa, ground beef, diced bell pepper, cucumber, cherry tomatoes, red onion, and parsley. Pour the dressing over the salad and toss well to combine.

Serve

Taste and adjust seasoning if needed. Serve immediately or refrigerate for up to 3 days for meal prep.

Pro Tips

Try adding avocado or feta cheese for an extra creamy touch. You can also substitute ground turkey or chicken for a lighter option.

Cooking Techniques

Cooking the quinoa correctly is crucial for a successful salad. When simmering the quinoa, keep an eye on the textures. It should be fluffy and the grains should appear to have 'popped' open. If you find that your quinoa is soggy, it may have been cooked with too much water or not drained properly. In the future, try reducing the water by a couple of tablespoons.

When browning the ground beef, remember to let it sit undisturbed for a couple of minutes before stirring. This will help achieve a nice browning, enhancing the flavor through caramelization. If you find that your beef releases too much fat while cooking, draining it can help prevent the salad from becoming greasy.

Serving Suggestions

This salad can be served on its own or as a side dish alongside grilled chicken or fish. Its refreshing taste pairs well with lemon or lime wedges, adding a zesty kick that complements the dressing. Alternatively, serve it in lettuce wraps for a fun and low-carb option, making it easy for guests to enjoy at a casual gathering.

For added crunch, consider topping the salad with toasted nuts or seeds such as almonds or pumpkin seeds. This not only enhances the texture but also provides extra healthy fats and nutrients. Lastly, a sprinkle of feta cheese can add a lovely creaminess that pairs nicely with the other flavors, so don't hesitate to experiment according to your palate.

Troubleshooting Common Issues

If your salad seems bland after mixing the ingredients, it could be a sign that more seasoning is needed. Always taste the salad after combining and adjust with additional salt, pepper, or even a dash of hot sauce for those who enjoy a bit of heat. Remember, the dressing can also be tweaked—adding a touch more mustard or vinegar can elevate the flavors substantially.

Should your vegetables start to wilt before serving, consider refreshing the salad with more raw veggies and a squeeze of fresh lemon juice right before serving. This will revive the crunch and bring in a burst of freshness. Keeping these elements in mind will help you create a consistently enjoyable dish, no matter how many times you make it!

Questions About Recipes

→ Can I make this recipe ahead of time?

Yes! The salad can be prepared and stored in the refrigerator for up to 3 days, making it perfect for meal prep.

→ What can I substitute for quinoa?

You can use couscous or rice as an alternative, but note that cooking times may vary.

→ Is this recipe gluten-free?

Yes, as long as you use gluten-free certified quinoa and ensure your other ingredients are free of gluten.

→ Can I add more vegetables?

Absolutely! Feel free to add any of your favorite vegetables, like zucchini or corn, to enhance flavor and nutrition.