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Colorful quinoa salad in a white bowl on a white table, with a blue towel, golden fork, and a small plate of black pepper powder nearby. Fresh cilantro is placed neatly at the top corners.

Quinoa Salad

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Enjoy our healthy and hearty Quinoa Salad, bursting with vibrant flavors. It's crafted with perfectly cooked quinoa, fresh produce, and a tangy dressing, making it an ideal standalone dish for lunch or dinner. You can also pair it as a side salad with your favorite proteins—be it chicken, seafood, or roasted veggies—for a truly satisfying meal.
Course Salads
Cuisine Mediterranean
Diet Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 55 minutes
Servings 6 servings
Calories 206
Author Sangeetha Vel

Ingredients

To Cook Quinoa

  • 1 cup Quinoa rinsed
  • 2 cups Water

For Dressing

  • ¼ cup Olive Oil
  • ¼ cup Red Wine Vinegar
  • 2 tbsp Lemon Juice
  • 3 cloves Garlic minced or grated
  • Black Pepper Powder to taste
  • Salt to taste

For Salad

  • 15 oz Canned Chickpeas ≈ 2 cups (drained and rinsed), or home-cooked
  • 1 small Cucumber diced
  • 1 small Red Onion diced
  • 1 small Red Bell Pepper diced
  • 1 small bunch Parsley chopped
US Customary - Metric

Instructions

Preparing Salad Dressing

  • In a bowl, combine all the dressing ingredients listed above. Whisk or stir thoroughly until the mixture is smooth and well blended. Set it aside for later use.
    A bowl filled with salad dressing ingredients, ready to be mixed.

Cooking Quinoa

  • Begin by rinsing the quinoa under clean water using a fine mesh strainer. Next, pour water into a pan over medium heat, add the rinsed quinoa, and spread it evenly. Rinsing the quinoa before cooking is crucial as it helps remove its natural bitterness along with any dust and debris.
    A pan with quinoa submerged in water, prepared for boiling.
  • Allow the quinoa to come to a rapid boil, with bubbles forming vigorously at the center. This rapid boil ensures the quinoa reaches the proper cooking temperature, which is essential for starting the cooking process effectively.
    A pan with quinoa and water reaching a boil.
  • Reduce the heat to low, cover the pan with a lid, and let the quinoa simmer for about 10-15 minutes, or until all the water has been absorbed.
    A pan with quinoa covered and cooking on the stove.
  • Once the quinoa is cooked, remove the lid and gently fluff it with a fork or spatula. Set it aside to cool before adding it to your salad. Cooling the quinoa helps maintain the freshness and crispness of the salad.
    A pan with perfectly cooked quinoa, fluffed and ready.

Preparing Quinoa Salad

  • Now, in a large mixing bowl, combine the cooked chickpeas (if you are planning to cook them yourself, refer to my roasted chickpeas recipe), chopped cucumber, red bell pepper, onions, and parsley.
    A bowl containing cooked chickpeas and crisp vegetables.
  • Next, add in the cooled quinoa and drizzle with the dressing you prepared earlier.
    A bowl with layers of crisp vegetables, chickpeas, quinoa, and salad dressing.
  • Using a spatula, thoroughly mix everything to ensure the flavors are evenly distributed. If you have some extra time, consider refrigerating the salad for 15-30 minutes. This step is optional but allows the flavors to meld together beautifully. Now, your healthy and tasty quinoa salad is ready to be enjoyed!
    A bowl of finished quinoa salad, beautifully mixed.

Serving

  • Enjoy this Quinoa Salad on its own or paired with your favorite proteins. For more pairing ideas, be sure to check out the Serving Suggestions section below.
    A healthy quinoa salad served in a white bowl, ready to be enjoyed.

Notes

Here are my essential tips to make the perfect Quinoa Salad every time:
  • Cleaning Quinoa: Use a fine mesh strainer or one lined with cheesecloth to clean the quinoa. Rinse under running water, then gather the edges of the cheesecloth and squeeze to remove excess water. This method ensures the quinoa is thoroughly washed and drained.
  • Quinoa Water Ratio: I typically use a 1:2 ratio of quinoa to water to achieve a light and fluffy texture with white quinoa. If you're using a different variety, always check the package for specific cooking instructions.
  • Cool the Quinoa: If you’re preparing the quinoa the same day as the salad, let it cool completely before mixing it in. This helps keep the fresh veggies and herbs crisp and crunchy, avoiding any sogginess.
  • Dressing First: Mix the dressing in advance and let it sit while you prepare the other ingredients. This allows the flavors to develop, enhancing the overall taste of the salad.
  • Cooking Chickpeas: Although I often use canned chickpeas for convenience, you can cook them from scratch. For details on this process, check out my post on how to roast chickpeas.
  • Choose Your Dressing: The recipe features a red wine vinegar dressing, which beautifully complements the salad. Feel free to experiment with your favorite salad dressings to customize the flavor. If you're interested in vinaigrettes, check out my blog post for more ideas and inspiration!
  • Other Add-Ins: This salad includes simple veggies like cucumber, red onion, and red bell pepper. Feel free to try other vegetables, such as zucchini, or add flavorful extras like pickles (Kalamata olives) or cheeses (goat cheese or feta) for an extra burst of flavor.

Nutrition

Serving: 1serving | Calories: 206kcal | Carbohydrates: 23g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 14mg | Potassium: 316mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1210IU | Vitamin C: 33mg | Calcium: 41mg | Iron: 2mg

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