Description

Hey friends, Beau here from Feastical! If “protein salad” makes you think dry chicken and wilted lettuce, let’s reset expectations. This creamy quinoa cottage cheese salad is cool, satisfying, and packed with texture—fluffy quinoa, tangy cottage cheese, and crisp veggies all in one bowl. No mayo, no heavy dressing, just simple ingredients doing something magical together. It’s perfect for meal prep, post-workout fuel, or an easy lunch you’ll actually crave.

Ingredients

1 cup cooked quinoa, cooled
(any color; rinse before cooking for best flavor)
1 cup cottage cheese
(full-fat for creaminess, low-fat for lighter; see tips for texture swaps)
½ cup cherry tomatoes, halved
½ cup cucumber, diced
¼ cup red bell pepper, diced
2 tbsp red onion, finely chopped
2 tbsp fresh parsley or basil, chopped
1 tbsp fresh lemon juice
Salt & freshly ground black pepper, to taste

Optional garnishes: avocado slices, olive oil drizzle, sunflower seeds, everything bagel seasoning, red pepper flakes

Instructions

Create the creamy base
In a large bowl, mix the cooled quinoa and cottage cheese until the quinoa is evenly coated and creamy.
Add the crunch
Fold in tomatoes, cucumber, bell pepper, red onion, and herbs.
Brighten & season
Drizzle with lemon juice. Season with salt and pepper, starting light and adjusting to taste.
Gently combine
Fold until everything is evenly distributed. Taste and tweak—more lemon for zing, more salt for depth.
Chill (optional, but great)
Rest in the fridge 15–30 minutes for the flavors to meld.
Serve
Finish with your favorite garnishes and enjoy!

Notes

Too watery? Dice cucumbers, salt lightly, let drain 10 minutes, then pat dry before adding.
Texture-sensitive to cottage cheese? Blend it smooth first, or swap with ricotta or Greek yogurt.
Warm quinoa okay? Yes—slightly warm quinoa makes it extra creamy; it thickens as it chills.
Season in layers: A little salt early, then adjust at the end for balance.