Pesto Quinoa Salad
This Pesto Quinoa Salad is a high-protein quinoa salad with chicken, veggies, and a bright homemade pesto dressing that’s perfect for meal prep.
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If you’ve been looking for a salad that actually keeps you full, this Pesto Quinoa Salad is about to become your new go-to. It’s loaded with tender chicken, hearty quinoa, and a variety of veggies, all tossed in a bright, garlicky pesto dressing with a touch of honey. Make it once and you’ve got lunch handled for days – no reheating, no soggy leftovers, just grab a container and go.
Reasons You’ll Love This Recipe:
- Low maintenance – Comes together with mostly hands-off cooking (quinoa simmers while you chop).
- Packed with protein and fiber to keep you satisfied between meals.
- Meal prep-friendly. Naturally colorful and just as good cold as it is at room temp.
- Full of flavor, especially with that dressing you’ll want to put on everything.
Ingredient Notes & Substitutions:
For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.
- Quinoa – I used tricolor quinoa here, but regular white quinoa works great, too!
- Chicken – any kind of pre-cooked chicken works well, whether it’s rotisserie, my baked juicy chicken, or leftover pesto chicken!
- Tomatoes – cherry or grape tomatoes hold up well in this salad!
- Zucchini – holds up better than cucumber in salads like this, but dice into tiny pieces or you can even grate it!
- Roasted Red Peppers – whether you’re roasting your own or using jarred, give the roasted red peppers a chop.
- Parmesan Cheese – freshly grated parmesan adds the best salty, umami flavor.
- Pesto – rich and herby, you can use store-bought or homemade (I love my nut-free pesto recipe!)
- Lemon – adds a lovely bright flavor!
- Red Wine Vinegar – gives a little more tang and more Mediterranean flavor.
- Extra Virgin Olive Oil – helps thin the pesto while adding more flavor
- Honey – the tiniest touch of sweetness for al little more balance of flavor.
How to Make Pesto Quinoa Salad
For complete instructions, please check out the recipe card at the bottom of this post.
- Cook the quinoa according to package directions and let it cool slightly.
- While the quinoa cooks, chop the chicken, halve the tomatoes, and dice the zucchini and roasted red peppers.
- Whisk together the pesto, lemon juice, red wine vinegar, olive oil, and honey in a small bowl.
- In a large bowl, combine the quinoa, chicken, tomatoes, zucchini, parmesan, and roasted red peppers.
- Pour the dressing over the top and toss to coat. Taste and adjust to personal preference with salt and pepper.
Tips and Variations
- Cook the quinoa the night before (or use a batch already in the fridge) so this comes together in about 10 minutes.
- Swap the chicken for chickpeas or white beans for a vegetarian version.
- Add a handful of baby spinach or arugula to bulk up the greens without changing the flavor.
- Stir in crumbled feta instead of (or in addition to) the parmesan for a tangier bite.
- Add red pepper flakes or a diced jalapeño if you want some heat.
- Toss in toasted pine nuts or slivered almonds for crunch.
Meal Prep: Storing & Reheating
Store in an airtight container in the fridge for 3-4 days, per USDA recommendations. This one isn’t a great freezer candidate – the fresh veggies get watery once thawed, so plan to enjoy it within the week.
Pesto Quinoa Salad F.A.Q.
Yes — it’s actually better after the flavors have had time to meld. Make it up to a day ahead and store it in the fridge until you’re ready to eat.
Farro or brown rice both work well if you want to switch things up.
It’s delicious cold or at room temperature, which makes it an easy one to pack for lunch.
Just toss everything together with the dressing and divide it into individual containers — no need to keep anything separate. Grab one and go.
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- 16 Ounce Glass Jars
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More Lunch Salad Recipes to Love
- Bell Pepper Salad with Chicken
- Mediterranean Pasta Salad
- Taco Salad Jars
- Cowboy Caviar Pasta Salad
- Tabbouleh Couscous Salad
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Pesto Quinoa Salad
Ingredients
- 1 cup quinoa
- 3 cups chicken breast chopped
- 2 cups cherry tomatoes halved
- 1 zucchini diced
- 12 ounces roasted red peppers diced
- ¼ cup grated parmesan cheese
Pesto Dressing
- ⅓ cup pesto
- juice from 1 lemon
- 2 tablespoons red wine vinegar
- 1 tablespoon extra virgin olive oil
- 1 teaspoon honey
Instructions
- Cook the quinoa according to package directions and let it cool slightly.1 cup quinoa
- While the quinoa cooks, chop the chicken, halve the tomatoes, and dice the zucchini and roasted red peppers.3 cups chicken breast, 2 cups cherry tomatoes, 1 zucchini, 12 ounces roasted red peppers
- Whisk together the pesto, lemon juice, red wine vinegar, olive oil, and honey in a small bowl.1/3 cup pesto, juice from 1 lemon, 2 tablespoons red wine vinegar, 1 tablespoon extra virgin olive oil, 1 teaspoon honey
- In a large bowl, combine the quinoa, chicken, tomatoes, zucchini, parmesan, and roasted red peppers.1/4 cup grated parmesan cheese
- Pour the dressing over the top and toss to coat. Taste and adjust to personal preference with salt and pepper.
